Wednesday, October 26, 2011

Shrimp with Green Apple Chipotle Salsa

All of the recipes that Emily and I made during our apple extravaganza were sweet with the exception of this one.  I have had this particular recipe bookmarked in my Google Reader forever and had suggested this as a savory option for our collection.  To be honest, I'd take savory over sweet any day, anyway!  When it came time to pick the final recipes I actually didn't end up picking this one but it was Emily's husband Scott that chose it to be made.  Yep, we gave the boys a say.  They were going to be eating everything, after all, so it only seemed fair.

I really liked the bold slightly spicy flavor of the shrimp in this recipe and overall it was quite a delicious dish.  It certainly gave our sweet tastebuds a break.  What we all agreed was disappointing was the fact that the apple was completely overwhelmed by the red onion and cilantro.  It really isn't all that surprising given how strong those particular flavors are and if it weren't for the whole "apple" theme it wouldn't matter at all.  Eh...who am I me, it still didn't matter at all.  I happily gobbled up this savory treat and was so glad that Scott added it back into the mix :).

Only two more recipes left to share!  Tomorrow I'll be sharing Emily's favorite recipe from the batch.  Hint: It's a Paula Deen so get ready to get your butter on.

Shrimp with Green Apple Chipotle Salsa

Photo Credit: My friend Emily


For the salsa

  • 1/2 c. diced Granny Smith apple
  • 1/4 c. diced red onion
  • 1/4 c. diced red bell pepper
  • 2 TBSP chopped fresh cilantro
  • 2 TBSP apple cider vinegar
  • 1/4 tsp. chipotle chile powder
  • 1/8 tsp. Cayenne pepper
  • salt and black pepper, to taste 
For the shrimp
  • 1 TBSP olive oil
  • 1 lb. shrimp, peeled and deveined
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground ginger
  • 1 tsp. light brown sugar
  1. Combine all ingredients for salsa in a medium bowl and mix well.  Cover and refrigerate at least one hour before serving.
  2. To cook the shrimp, heat the oil in a large saute pan over medium heat.  Meanwhile, combine shrimp and all spices in a large bowl.  Toss to coat.  Place shrimp in the saute pan and cook one to two minutes per side, depending on size of shrimp.
  3. Serve shrimp over a bed of salsa. Serves four.

Source: Scoot Uehlein, Canyon Ranch Cooks as adapted by and seen on Apple a Day


Nicole, RD said...

That sounds SO refreshing! Great photos, too! :)

Christine @ Christine's Kitchen Chronicles said...

@Nicole - Thanks but that credit goes to Emily :)