Tuesday June 09, 2009
Asian shrimp salsa, pomegranate vinaigrette and wonton chips
Asian Shrimp SalsaVinaigrette
- 3 tablespoons PAMA Pomegranate liqueur
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Salt and freshly ground white pepper
- ½ pound bay shrimp, peeled and deveined
- 1 jalapeno, chopped
- 1 shallot, peeled and chopped
- 1 medium tomato, cored and chopped
- 1 green onion, chopped
- ¼ cup chopped cilantro
- Vegetable oil for frying
- Half a package of square wonton skins, about 20 skins
Instructions:
1. Combine all the vinaigrette ingredients in a small bowl and whisk to combine.
2. Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours.
3. Meanwhile, make the wonton chips.
4. Serve the Asian Shrimp Salsa with the chips on the side.
- Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF.
- While oil is heating, line a plate with 2 layers of paper towels.
- Cut wonton skins half on the diagonal, to create triangles.
- Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch.
- Drain on paper towels.
Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips
Vinaigrette
- 3 tablespoons PAMA Pomegranate liqueur
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Salt and freshly ground white pepper
- ½ pound bay shrimp
- 1 jalapeno, chopped
- 1 shallot, peeled and chopped
- 1 medium tomato, cored and chopped
- 1 green onion, chopped
- ¼ cup chopped cilantro
- Vegetable oil for frying
- Half a package of square wonton skins, about 20 skins
1. Combine all the vinaigrette ingredients in a small bowl and whisk to combine.
2. Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours
.
3. Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF. While oil is heating, line a plate with 2 layers of paper towels. Cut wonton skins half on the diagonal, to create triangles. Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch. Drain on paper towels.
4. Serve the shrimp salsa with the chips on the side.
Posted by terry dagrosa at 08:22AM on June 09 in appetizers & tapas / Permalink
Looks like an awesome recipe to try. Here's a similar-but-different recipe, MissOriginality.com
Shrimp Salsa…OMG!
I had something like this at a restaurant I was at recently. I just had to try and make it myself.
This makes about 4 cups of salsa. It will disappear before your very eyes!
1+ pounds grilled shrimp, peeled etc. and minced (I marinated them in lime juice, olive oil, garlic and cilantro prior to grilling)
1/3 cup minced red onion
1/3 cup minced tomato–drain juice thoroughly
1 avocado, minced
1/4 cup fresh cilantro, minced
juice of 1 lime
sea salt to taste
a few dashes of green Tabasco sauce
Mix all ingredients together. Serve with your favorite tortilla chips.
I can’t take the heat of good peppers. But I can certainly imagine some roasted jalapenos (or whatever your scoville tolerance/preference is) added to this salsa.
I also serve this as a salad on a leaf of Boston lettuce, or in a hollowed out half of avocado shell. Try it in a tortilla wrap and then sliced on the diagonal for a light lunch or heartier appetizer.