Spiced Shrimp with Tomato Salsa and Avocado Dip

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy herb dip and a chunky jalapeño-dotted salsa.

  • Total Time:
  • Servings: 10
  • Time(Other): plus 2 hr macerating

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Ingredients

tomato salsa
  • 2 cups yellow cherry tomatoes, halved
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced peeled jicama
  • 1/4 cup finely chopped cilantro
  • 1 jalapeño—seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 large garlic clove, minced
  • 1/4 teaspoon cumin seeds
  • Kosher salt
avocado dip
  • 2 Hass avocados—pitted and peeled
  • 1/2 cup lightly packed cilantro leaves
  • 6 large basil leaves
  • 2 1/2 tablespoons fresh lime juice
  • Kosher salt
shrimp
  • 2 pounds shrimp, shelled and deveined
  • 3/4 teaspoon ground fennel seeds
  • 3/4 teaspoon ground mustard seeds
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons vegetable oil
  • Kosher salt

How to make this recipe

  1. make the salsa In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.
  2. make the dip In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.
  3. prepare the shrimp In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
  4. In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.

Suggested Pairing

White peach-scented Sauvignon Blanc.

Contributed By Photo © John Kernick Published July 2013





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