If you're a shrimp fan, and you like roasted tomatoes, peppers, and onions, and think you might like them combined with a bit of sweet (in the form of mango), then this dish is for you! I have to add that my father-in-law, who's not a big anything-from-the-ocean fan at all, told me that this was, "an exceptional" dinner. I served it with a leafy green apple and clementine-topped salad, and a rice dish that I'll share on Wednesday!
And there you have it!
Okay, so let me give you some background. I was, thanks to the sun and warmish weather, in the mood for something a bit summery. I was also craving shrimp. I had made a roasted tomato, pepper, onion and mango salsa...so I decided to put the two together. My friends, it worked well!
As far as the shrimp, I had two pounds of Argentine peeled and deveined large shrimp, thanks to Trader Joe's, in my freezer. I had the salsa, as I mentioned, made...but added some more sautéed onion and fresh cilantro to the mix.
Shrimp with Roasted Tomatoes, Peppers, Onions and Mango Salsa
Serves 10 to 12
2 cloves of garlic, sliced
2 pounds peeled and deveined medium or large shrimp (fresh or frozen and thawed)
Juice from half a lemon
1 quart roasted tomato (or your favorite!) salsa
Heat some oil in a medium sauté pan. Add the garlic and sauté until fragrant. Add the shrimp and cook for several minutes, stirring frequently so that they're evenly cooked. Add a splash or two of white wine, and the lemon juice. Cook JUST until the shrimp is done (you don't want to over cook it).
Meanwhile, in a separate pan, heat the salsa.
Once the shrimp is cooked, add the salsa to the shrimp and stir to blend. Top with cilantro just before serving.