When this recipe was chosen, I was skeptical because many of the recipes from the Canyon Ranch cookbook lack flavor, in my opinion. However, I offered to cook whatever the guest of honor chose, so I was going to make this selection one way or another. I must admit I pumped up the spice and flavor quite a bit, but everyone really liked it.
Shrimp with Green Apple-Chipotle Salsa
adapted from Scoot Uehlein, Canyon Ranch Cooks
For the salsa:
1/2 c. diced Granny Smith apple
1/4 c. diced red onion
1/4 c. diced red bell pepper
2 TBSP chopped fresh cilantro
2 TBSP apple cider vinegar
1/4 tsp. chipotle chile powder
1/8 tsp. Cayenne pepper
salt and black pepper, to taste
For the shrimp:
1 TBSP olive oil
1 lb. shrimp, peeled and deveined
1/2 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. salt
1/2 tsp. chili powder
1/2 tsp. ground ginger
1 tsp. light brown sugar
1. Combine all ingredients for salsa in a medium bowl and mix well. Cover and refrigerate at least one hour before serving.
2. To cook the shrimp, heat the oil in a large saute pan over medium heat. Meanwhile, combine shrimp and all spices in a large bowl. Toss to coat.
3. Place shrimp in the saute pan and cook one to two minutes per side, depending on size of shrimp.
4. Serve shrimp over a bed of salsa. Serves four.
one year ago: One of the treats I made for our wedding–oat chocolate chip cookies with walnuts and coconut from our beloved Garland’s Lodge.
three years ago: grilled Margherita pizza