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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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Step 1
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 mL
minced garlic 1/4 tsp 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 mL
fresh lemon juice 1/4 tsp 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 g
sliced roasted red peppers, drained 1/2 cup 125  mL
garlic, thinly sliced 2 cloves 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 L
sliced 1/4-inch (5 mm) thick 1/2 baguette 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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