Shrimp Cocktail with Tropical Fruit Salsa

Becky Luigart-Stayner
Peterson's version of the traditional shrimp cocktail with tomato sauce and lemon has charm and character. The papaya-mango salsa is spiced with chiles, cilantro, and plenty of lime juice to balance the sweetness of the fruit.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 10 %
Fat 2 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 23.4 g
Carbohydrate 6.1 g
Fiber 0.7 g
Cholesterol 172 mg
Iron 2.8 mg
Sodium 366 mg
Calcium 69 mg

Ingredients

24 jumbo shrimp (about 1 1/2 pounds)
1 poblano chile, halved and seeded
1 jalapeño pepper, halved and seeded
1 cup finely chopped peeled mango
1 cup finely chopped peeled papaya
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon salt
Cooking spray

Preparation

Peel and devein shrimp; set aside.

Preheat broiler.

Place poblano chile and jalapeño pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop, and place in a bowl. Add mango, papaya, red onion, cilantro, juice, and salt.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 2 1/2 minutes on each side or until done. Place 1/2 cup salsa in center of each of 6 small serving plates; arrange 4 shrimp over salsa.

Note:

Jim Peterson,

July 2005