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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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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)

Yields

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 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
hot water 2 tbsp 30  mL
crushed saffron threads 2 tsp mL
minced garlic 1 tsp mL
1. Lemon Saffron Mayonnaise: Stir together hot water, saffron and garlic; let cool slightly.
Weight Measure
mayonnaise 1 cup 125  mL
lemon zest 1 tsp mL
fresh lemon juice 1 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.
Weight Measure
olive oil, divided 2 cup 150  mL
large shrimp, peeled, deveined and tails removed 3 lb g
sliced roasted red peppers, drained 1 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.
Weight Measure
Pace® Mild Chunky Salsa 8 cups L
sliced 1/4-inch (5 mm) thick 1 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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