Prep 50 mins
Cook 4 mins
From "Cooking with Beer", Good Food Magazine March 1988
- 1 teaspoon coarse salt (or to taste)
- 6 -8 ripe plum tomatoes, seeded, cut into 1/2-inch chunks
- 1⁄2 bell pepper, seeded, diced (red or yellow)
- 1 -3 pickled jalapeno pepper, seeded, minced or
- 2 -3 tablespoons canned jalapeno peppers, chopped and drained
- 1⁄2 red onion, finely chopped
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons fresh parsley leaves, chopped
- fresh ground pepper
- 1 lime, juice of, small
- 1 (12 ounce) beer (Corona recommended)
- 1 tablespoon Old Bay Seasoning
- 1 1⁄2-2 lbs shrimp, shelled but tails intact, deveined
- Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 minutes.
- Combine bell pepper, jalapeño, onion, scallions, garlic, parsley, pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30-60 minutes.
- Prepare shrimp: Heat beer and Old Bay seasoning to boiling in bottom of steamer. Place shrimp in steaming rack and steam, tightly covered, 2 minutes. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer. Transfer shrimp to serving platter.
- If salsa is too watery, pour off excess liquid. add salsa to shrimp and toss to combine. Serve hot, at room temperature, or chilled.
Delicious and refreshing! I cut the recipe way down to 1 serving and it was plenty for the two of us...hubby used the salsa on tortilla chips and ate the shrimp separately...while I ate mine together...the only changes I made was to use fresh jalapenos and I subbed cilantro for the parsley...I'm not a big parsley fan...I served this chilled with one of our appy nights...thanks for posting the recipe...=)