Strawberry Shrimp Salsa in Endive Leaves
Servings and Ingredients
|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|
- 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.
35 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 30mg
- Sodium: 30mg
- Total Carbohydrates: 2g
- Protein: 4g
Vitamin A 2%
Vitamin C 20%