Prep 10 mins
Cook 0 mins
This was in a Jr League of Roanoke Valley, Va.cookbook and it impressed me; I decided to give it a try. It has enough of spicy and savory and sweet that it balances it our beautifully.. I drained everything real well and served it with Indian flat bread, nachos, and small pitas. It was a real hit! This CAN'T be made much ahead of time or else you will have a mess!
- 1 lb cooked shrimp, peeled, deveined
- 2 roma tomatoes, seeded and chopped
- 1⁄4 cup chopped red onion
- 1⁄2 serrano chili, seeded, minced (more if needed)
- 1⁄3 cup chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 4 ounces pineapple, drained and diced
- 4 ounces mangoes, drained and diced
- 1 lime, juice of (not the bottled stuff)
- 1⁄4 cup olive oil (or less)
- salt & freshly ground black pepper, to taste
- 1 -2 pinch crushed red pepper flakes (optional)
- Combine shrimp, tomatoes, onion, serrano chile, cilantro, mango, pineapple and parsley, crushed red pepper flakes, if using, in a medium bowl.
- Add the lime juice and olive oil and toss to mix well.
- Season with salt and pepper.
- Serve with Indian flat-bread, nacho chips or on small pita bread.
I thought that this recipe was very good.....the day it was made!! If you don't eat it that day the lime juice in it "cooks" the shrimp even more. It was kinda pasty. The flavors were very good but if you wanted to try and make it in advance then I would suggest mixing all the ingredients except the shrimp and adding right before serving.