Recipe
Appetizer
Strawberry Shrimp Salsa in Endive Leaves
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| ½ medium red onion, chopped | ||
| 1 jalapeno pepper, seeded, minced | ||
| ½ red bell pepper, seeded, chopped | ||
| ½ yellow bell pepper, seeded, chopped | ||
| 1 c. chopped strawberries | ||
| 2 tbsp. Hy-Vee orange juice | ||
| 2 tbsp. fresh lime juice | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| 1 lbs. medium raw shrimp, deveined, peeled | ||
| 48 endive leaves |
Directions
- In a medium bowl, stir together onion, peppers, strawberries and juices. Cover and refrigerate 2 to 4 hours.
- Combine oil, salt, black pepper and shrimp. Heat an electric skillet to 350 degrees. Add shrimp. Cook shrimp for 1 minute. Turn. Cook an additional minute or until shrimp are completely pink. Remove from skillet. Cool completely.
- Roughly chop shrimp. Stir shrimp into pepper mixture. Season with salt and pepper if needed.
- To serve, place 1 tablespoon salsa into each endive leaf.
Nutrition facts
Servings
35 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 30mg
- Sodium: 30mg
- Total Carbohydrates: 2g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 2%