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Fiesta Shrimp Salsa
hits:52   Updatetime:2019-1-10 16:24:18


  • 1 poblano chile pepper, about 6 ounces
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • Extra-virgin olive oil
  • 2 medium tomatoes, seeded and finely diced (about 1 cup)
  • 1 small Fresno chile pepper seeded and minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1/4 cup finely diced red onion
  • 1 large garlic clove, minced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro leaves
  • Tortilla chips


  1. Prepare the grill for direct cooking over medium heat (350° to 450° F).
  2. Brush the cooking grates clean.  Grill the poblano over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally.  Place the poblano in a medium bowl and cover with plastic wrap to trap the steam.  Let stand for about 10 minutes.  Remove and discard the charred skin, stem, and seeds and cut into 1/4-inch dice.  Put the diced poblano back in the bowl.
  3. Increase the temperature of the grill to high heat (450° to 550° F).  Pat the shrimp dry with paper towels and lightly brush them all over with oil.  Grill the shrimp over direct high heat,  with the lid closed, until firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once.  Remove from the grill and cut into 1/4-inch pieces.
  4. Add the shrimp, 1 tablespoon oil, the tomatoes, the Fresno and jalapeño chiles, the onion, garlic, lime juice, salt and pepper to the bowl with the poblano.  Toss to mix well.  Cover and refrigerate for at least 1 hour or up to 4 hours.
  5. Just before serving, stir in the cilantro.  Serve the salsa immediately with tortilla chips.
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