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Ingredients
1 large tomato, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
½ yellow onion, peeled
1 pound medium shrimp, peeled, deveined, halved lengthwise
½ cup freshly squeezed lime juice
½ cup freshly squeezed orange juice
¼ cup tomato juice
1 tablespoon sugar
1 ½ teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2 tablespoons chopped chives
2 tablespoons finely sliced scallions
¼ cup chopped cilantro
½ cup freshly made unsalted popcorn
½ cup unsalted corn nuts, or salted corn nuts, rinsed
Nutritional analysis per serving (4 servings)
23 grams carbs; 183 milligrams cholesterol; 211 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 721 milligrams sodium; 25 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
- Step 2
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 ½ minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
- Step 3
Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.
Private Notes
Comments
Wow. This is fantastic. I roasted all veg for 20 min and no issues. Probably just some differences in oven temps between folks. Anyway love this recipe.
Tomatoes & jalapeños 10 mins, red peppers, 20 mins, separate onion rings. Chunk rather than purée and drained off liquid to serve. Will use serranos next time for more heat. Made w hearts of palm I/o shrimp.
Crowd pleaser. I left the charred veggie skins on for a more roasted flavor and found I had enough of the juice for 2 lbs of shrimp and a cubed avocado. A nice, light summer dish.