Shrimp and Crab with Cocktail Salsa
The recipe Shrimp and Crab with Cocktail Salsa could satisfy your Mexican craving in around 45 minutes. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 30. This main course has 98 calories, 16g of protein, and 1g of fat per serving. A mixture of cilantro, shrimp, snow crab claws, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Mix first 3 ingredients in medium bowl.
Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
Fill large bowls with ice. Arrange shrimp and crab atop ice.
Sprinkle cilantro over salsa.
Serve shellfish with salsa.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
![Skyfall Pinot Gris]()
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.