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Recipes

Sizzling Salsa Shrimp Skillet

Made With:

Sauces/Gravies

Chunky Salsa Mild - 2 Pack

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

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Tip

Tip:
If saffron isn’t available, substitute 1/4 tsp (1 mL) each paprika and turmeric to achieve the same colour and similar flavour.

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

45 min.

Serving & Size

(8 oz/225 g each)

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

Nutrition Facts

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 %
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Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
hot water 2 tbsp 30  mL
crushed saffron threads 2 1/4 tsp 1  mL
minced garlic 1/4 tsp 1  mL
1. Lemon Saffron Mayonnaise: Stir together hot water, saffron and garlic; let cool slightly.
Ingredients Weight Measure
Weight Measure
mayonnaise 1/2 cup 125  mL
lemon zest 1/4 tsp 1  mL
fresh lemon juice 1/4 tsp 1  mL
2. In bowl, whisk together mayonnaise, lemon zest and lemon juice. Stir in saffron mixture until well combined. Refrigerate until ready to use.
Ingredients Weight Measure
Weight Measure
olive oil, divided 2/3 cup 150  mL
large shrimp, peeled, deveined and tails removed 3 lb 1  g
sliced roasted red peppers, drained 1/2 cup 125  mL
garlic, thinly sliced 2 cloves 2  cloves
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.
Ingredients Weight Measure
Weight Measure
Pace® Mild Chunky Salsa 8 cups 2  L
sliced 1/4-inch (5 mm) thick 1/2 baguette 1  baguette
finely chopped fresh parsley 2 tbsp 30  mL
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.

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