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Thursday, July 20, 2017

Dorie Greenspan's Shrimp and Tomato-Pineapple Salsa Tacos






Goran Kosanovic for The Washington Post

EVERYDAY DORIE MAY 3, 2016

Dorie Greenspan is a salsa fan, and this recipe features her current favorite way to use it.

A few pertinent tips: Rinse the red onion in cold water to wash away any bitterness; add the lime juice just before serving to keep the salsa's flavors and colors at their brightest.

If you opt to serve the tacos using corn tortillas, Dorie says it’s nice to heat them over a gas fire or in a dry skillet before serving.

Make Ahead: The salsa can be made and refrigerated up to 1 day in advance. The avocado mash can be refrigerated for up to 4 hours in advance.

Tested size: 4 servings

INGREDIENTS
FOR THE SALSA
12 ounces grape tomatoes or ripe Roma tomatoes
1/2 to 2/3 cup diced or chopped red onion (from 1/2 medium onion), rinsed in cold water and patted dry (see headnote)
1/2 cup seeded, diced or chopped red bell pepper (from 1/2 pepper)
1/3 cup chopped fresh pineapple
2 cloves garlic (germ removed), minced
1/4 seeded jalapeño pepper, minced, or more as needed
1 1/2 tablespoons fresh lime juice (from 1 to 2 limes), or more as needed
1/2 teaspoon fine sea salt, or more as needed
Hot sauce (optional)
1/2 cup finely chopped cilantro
FOR THE AVOCADO MASH
Finely grated zest and juice of 1 lime, or more as needed
Fine sea salt
1/4-inch slice seeded jalapeño pepper, minced
Flesh of 2 ripe avocados
FOR THE SHRIMP
1 pound medium or large raw shrimp (defrosted if frozen), peeled, deveined and patted dry
1 1/2 tablespoons olive oil
Pinch Old Bay Seasoning or chili powder, or more as needed
Pinch fine sea salt, or more as needed
Squirt fresh lime juice, or more as needed
FOR SERVING
Corn tortillas (see headnote) or romaine lettuce leaves (for wraps)
Shredded lettuce (romaine or iceberg; may substitute shredded cabbage)
Hot sauce

DIRECTIONS
For the salsa: If you’re using grape tomatoes, cut each one into quarters. For larger tomatoes, hull them, cut them in half, scoop out the seeds if you like (Dorie says she always skips this step), then cut them into large dice.

Toss the tomatoes and whatever juices are on the cutting board into a mixing bowl. Add the red onion (to taste), red bell pepper, pineapple, garlic, jalapeño, lime juice and the salt; toss to incorporate; taste and add more jalapeño, lime juice, salt and hot sauce, if using. (You'll add the cilantro just before serving.) The yield is about 3 cups. Let it sit at room temperature while you assemble the dish, or cover and refrigerate for up to 1 day. (As the salsa rests it will become juicier; the closer to serving time that you can make this, the better.)

For the avocado mash: Combine the lime zest and juice in a medium bowl, then stir in a pinch of salt and the jalapeño. Add the avocado and press with a fork to form a chunky mash, making sure the juice is well distributed. Taste, and add lime juice and/or salt as needed. Let it sit while you finish the dish, or cover and refrigerate for up to 4 hours.

For the shrimp: Toss together the shrimp, oil, Old Bay Seasoning or chili powder, salt and lime juice in a medium bowl.

Heat a large skillet, preferably nonstick, over medium-high heat. Add the shrimp mixture; cook, turning the shrimp once, just until they are pink, opaque and cooked through, 3 to 6 minutes (depending on how cold they were). Turn off the heat.

Wash and dry the bowl the raw shrimp were in; return the cooked shrimp to that bowl and squeeze a little lime juice over them. Taste, and season with more juice, salt and/or Old Bay or chili powder, as needed.

When ready to serve, put separate bowls of the salsa, avocado mash, shrimp, tortillas or romaine leaves, shredded lettuce and hot sauce on the table. (Just before serving, stir the cilantro into the salsa; taste, and add lime juice, jalapeño or seasonings, as needed. Serve with a slotted spoon, in case the salsa has gotten juicy.)

Let everyone build their own dinner, mixing up the components any which way they want.

RECIPE SOURCE
From cookbook author Dorie Greenspan.

Tested by Kara Elder

Nutritional Facts
Calories per serving (using half the salsa and 4 tortillas): 320
% Daily Values*
Total Fat: 17g 26%
Saturated Fat: 3g 15%
Cholesterol: 185mg 62%
Sodium: 440mg 18%
Total Carbohydrates: 20g 7%
Dietary Fiber: 7g 28%
Sugar: 3g
Protein: 26g

https://www.washingtonpost.com/pb/recipes/shrimp-and-tomato-pineapple-salsa-tacos/15262/

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