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"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/3 cup equals 80 calories, 4 g fat (1 g saturated fat), 74 mg cholesterol, 236 mg sodium, 3 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Shrimp Salsa in Country Woman January/February 2003, p39
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
This succulent recipe is a summer must. The shrimp and scallops are marinated in delicious Asian flavors that burst in your mouth. A fresh pineapple salsa makes a great addition to this summer recipe.Pineapple Salsa Recipe
Succulent scallops and fresh shrimp come together in these mouthwatering kabobs, It's an easy recipe that goes perfectly with fresh pineapple salsa.Related recipeIngredients: * 28 uncooked large shrimp (1-1/2 pounds), peeled and deveined * 28 sea scallops (about 1/2 pound) * 1/2 cup butter, cubed * 7 tablespoons lemon juice * 5 tablespoons Worcestershire sauce * 1 to 2 teaspoons garlic powder…
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Reviewed on Jul. 04, 2011 by Craig108
I made this for a 4th of July BBQ. I used a sweet red onion (for a onion) and added a generous amount of minced-chopped garlic to the recipe.
Reviewed on May. 14, 2008 by suestee
this salsa was so good that i farted it out and ate it again. That was 10 years ago. To this day, I'm still farting out that same batch and eating it. Thanks Taste of Home!
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