SALPICON DE CAMARONES ESTILO VERACRUZ
Shrimp Cocktail Veracruz-Style is awesome! The word salpicon comes from the Spanish sal, salt, & picar to chop, refers in classical French cooking - to a mince of poultry, game or vegetables bound with a sauce. In Mexico, however, it can mean anything from a shredded beef salad in the north to this citrusy shrimp appetizer served with Salsa Verde - at Restaurante Dona Lala in Tiacotalpan. It is fantastic! Am posting the recipe for the Salsa Verde just in case this is slightly different from others. The tart green tomatillo gives the salsa its hue & name, is the most popular salsa ingredien in Mexico.
Provided by Manami
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- SALPICON DE CAMARONES:.
- Peel shrimp.
- Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
- Stir in oil and parsley; season to taste with salt and pepper.
- Top with avocado and garnish with lime wedges.
- SALSA VERDE:.
- Remove papery husks from tomatillos, rinse, and quarter.
- Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
- Pulse until finely chopped.
- Transfer to a bowl and stir in onions and cilantro.
- Season with salt.
- Que les aproveche!
Nutrition Facts : Calories 474.8, Fat 37, SaturatedFat 5.3, Cholesterol 172.8, Sodium 176.5, Carbohydrate 12.4, Fiber 5.4, Sugar 4.4, Protein 25.3
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