Corn Shrimp Salsa
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- Yields:
-
4 cups
ingredients
- 1 (10 ounce) package frozen whole kernel corn, thawed and drained
- 1 - 1 1⁄2 cup cooked shrimp, cut into 1/2 inch pieces
- 1⁄2 cup chopped green pepper
- 1⁄2 cup chopped red onion
- 1⁄4 cup chopped fresh cilantro
- 1 -2 jalapeno pepper, seeded and finely chopped
- 1⁄4 cup olive oil
- 2 tablespoons balsamic vinegar
- tortilla chips, preferably the bowl shaped ones
directions
- In medium bowl, combine all ingredients, except chips. Add salt to taste.
- Refrigerate to let flavors blend, 4-24 hours.
- Garnish with thinly sliced red onion and whole shrimp.
- Serve with tortilla chips.
- Optional: If you want more heat, add a dash or two of your favorite hot sauce, but make sure you let the flavors blend first. Salsas often get hotter the longer they stand.
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RECIPE SUBMITTED BY
Vina7737
Burnsville, Minnesota
I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!)
The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own.
I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me.
Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".