SHRIMP SALPICóN

Shrimp Salpicón image

Number Of Ingredients 11

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1 pound (18 to 22) medium shrimp, peeled and deveined
3 , poblano chile kimmy, , roasted, peeled, seeded, and veins removed
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2 , serrano chile kimmy, , finely chopped with seeds
1 clove garlic (medium), finely chopped
3 tablespoons fresh lime juice
1 tablespoon unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes. Drain and cool under running water. Chop the shrimp into 1/4-inch pieces. Put them in a medium glass or stainless steel bowl. 2. Dice the roasted poblano chiles into 1/4-inch pieces and put them in the bowl with the shrimp. Add the remaining ingredients and toss well to mix. Cover and refrigerate until cold, about 1 hour. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves