Shrimp with Tomato-Horseradish Salsa

Name: Shrimp with Tomato-Horseradish Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bay leaf; 2 small heads Bibb lettuce, outer leaves discarded; 0 teaspoons freshly ground black pepper; 1 pint cherry tomatoes, halved; 1 Tbsp prepared horseradish; 6 Juice from 2 lemons (about; 2 teaspoons kosher salt; 3 Tbsps extra-virgin olive oil; 454 grams 20 large shrimp (about , peeled and deveined

You can never have too many main course recipes, so give Shrimp with Tomato-Horseradish Salsan a try. One portion of this dish contains roughly 26g of protein, 12g of fat, and a total of 250 calories. This gluten free, dairy free, and primal recipe serves 4. It is a pretty expensive recipe for fans of Mexican food. A mixture of kosher salt, horseradish, shrimp, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Fill a large pot with 8 cups cold water.

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Water

Equipment you will use

Pot

Add half the lemon juice, the bay leaf, and 2 teaspoons of the salt. Bring to a boil.

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Lemon Juice

Bay Leaves

Salt

Add the shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes.

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Shrimp

Transfer the shrimp to a bowl of ice water to cool.

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Water

Shrimp

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Bowl

Drain and pat dry; set aside. In a bowl, whisk together the remaining lemon juice, the horseradish, and the oil. Season with the remaining salt and the pepper.

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Horseradish

Lemon Juice

Pepper

Salt

Cooking Oil

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Whisk

Bowl

Add the tomatoes and toss. Separate the lettuce leaves. Divide the shrimp and lettuce among 4 plates and spoon the Tomato-Horseradish Salsa on top.Tip: To save time and fuss, consider paying slightly more for shrimp that are already peeled and deveined.

Ingredients you will need

Lettuce

Horseradish

Tomato

Shrimp

Salsa

Equipment

Pot

Bowl

Whisk

Ingredients

Servings:

bay leaf 2small heads

Bibb lettuce, outer leaves discarded 0teaspoons

freshly ground black pepper 1pint

cherry tomatoes, halved 1Tbsp

prepared horseradish 6

Juice from 2 lemons (about 2teaspoons

kosher salt 3Tbsps

extra-virgin olive oil 454grams

20 large shrimp (about , peeled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.