Chunky Shrimp Salsa



  • 1 - 8 oz. Can petite diced tomatoes
  • 3 pods of fresh garlic, chopped
  • 2 TBS. fresh cilantro, chopped
  • 1 fresh jalapeno pepper, seeded and diced
  • 1 small white onion, diced
  • 1 cup green pepper, diced
  • 1 cup red pepper, diced
  • 1 TBS, lemon juice
  • 6 large shrimp, peeled and deveined
  • 3TBS. extra virgin olive oil


In a large skillet, heat oil until smoking. Add peppers, onion, garlic and jalapeno. Cook on high heat stirring constantly for 3 minutes. Add shrimp. Cook another minute then add diced tomatoes, cilantro, and lemon juice. Lower heat and simmer for 10 minutes. Pour into a non-reactive container and refrigerate for 2 hours. Serve with tortilla chips.

Tip of the week: Place fresh garlic in the microwave for 20 seconds on high. The garlic pops out of the skin making it easier to work with.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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