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Sizzling Salsa Shrimp Skillet

Sizzling Salsa Shrimp Skillet

Nutrition Facts

Serving Size
Amount Per Serving
Calories 380
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1680mg
70%
Total Carbohydrate 22mg
7%
Dietary Fiber g
0%
Protein 25g
50%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

25 min.

Serving & Size

(8 oz/225 g each)

Add To Pantry

This fragrant skillet appetizer feeds a crowd easily, marrying sweet shrimp with tangy salsa, and plenty of sauce for dunking toasted bread.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
hot water 30 mL 2 tbsp
crushed saffron threads 1 mL 2 1/4 tsp
minced garlic 1 mL 1/4 tsp
mayonnaise 125 mL 1/2 cup
lemon zest 1 mL 1/4 tsp
fresh lemon juice 1 mL 1/4 tsp
olive oil, divided 150 mL 2/3 cup
large shrimp, peeled, deveined and tails removed 1 1/2 g 3 lb
sliced roasted red peppers, drained 125 mL 1/2 cup
garlic, thinly sliced 2 cloves 2 cloves
Pace® Mild Chunky Salsa
2 L
8 cups

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Mild. Packed 2 jugs to a case.

sliced 1/4-inch (5 mm) thick 1/2 baguette 1/2 baguette
finely chopped fresh parsley 30 mL 2 tbsp
Instructions
2. In bowl, whisk together mayonnaise, lemon zest and lemon juice. Stir in saffron mixture until well combined. Refrigerate until ready to use.
3. Heat 1/3 cup (75 mL) oil in large skillet set over medium-high heat; sauté shrimp, red peppers and garlic for about 2 minutes or until shrimp begins to turn pink. Remove shrimp from pan.
4. Add salsa; bring to boil. Reduce heat to simmer; cook for 10 to 15 minutes or until slightly thickened.

5. Meanwhile, preheat oven to 400°F (200°C). Lay baguette slices in single layer on large baking sheet; brush with remaining olive oil. Bake for 10 to 12 minutes or until crisp and browned.

6. Return shrimp to skillet; heat for 1 minute. Sprinkle with parsley. Drizzle with Lemon Saffron Mayonnaise and serve with toasted baguette slices.
1. Lemon Saffron Mayonnaise: Stir together hot water, saffron and garlic; let cool slightly.
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