Chilled Shrimp in Cilantro Salsa
Camarones Frio en Salsa de Cilantro
Cold shrimp presented with a lively salsa makes for a simple but crowd-pleasing appetizer.
Ingrediënten
Makes 6 as an appetizer
- 1 pound medium shrimp peeled and deveined (18 to 22)
- 1 serrano chile stemmed, veins removed, and chopped with seeds
- 1 small garlic clove thinly sliced
- 1 green onion chopped
- ½ cup lightly packed fresh cilantro
- 1 tablespoon unseasoned rice vinegar
- ¼ cup olive oil
- ¼ teaspoon salt or to taste
Instructies
- In a large saucepan, bring to a boil about 2 quarts of water.
- Add the shrimp, reduce heat to low, and cook the shrimp until pink and curled, about 3 to 4 minutes.
- Drain the shrimp under cold running water and put them in a large bowl.
- In a blender, purée as smooth as possible the serrano, garlic, onion, cilantro, vinegar, and oil.
- Season with salt.
- Put about 2 tablespoons sauce in the bowl with the shrimp.
- Toss well to coat.
- Arrange the shrimp on a serving platter in even rows.
- Put the remaining sauce in a small bowl for dipping.
- Serve the shrimp with cocktail picks and the remaining sauce.
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