Salsa Shrimp

Happy New Year everyone! We’re back from our crazy 2000 mile adventure and while I’ll give a full report on that later, I wanted to start off the new year with a simple recipe.

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My mom has had Salsa Shrimp on the regular dinner rotation for a number of years now. While this certainly isn’t traditional comfort food, it’s still simple, warm and crowd-pleasing.

All you need is:
1 lb. shrimp (deveined, but with the shell on)
1 bunch chopped green onions (scallions)
2 cloves garlic
1 jar salsa from the chip isle (not the fresh one from the refrigerated isle)

First, add 2 tablespoons of olive oil to your deep sauce pan. Once the oil is hot, add in the green onions and garlic. After about 5 minutes, add in your jar of salsa. One of the best things about this recipe is that it requires the thick, less expensive salsa from the potato chip isle. I tried making in once with the expensive fresh salsa and it was way too runny.

Allow the salsa to bubble over medium heat for 10 minutes. After 10 minutes, add in your shrimp and cook for only 3 minutes or so. My mom swears that leaving the shell on helps trap in the flavor and keeps the shrimp moist and I trust her in most things kitchen related, so that’s how I always make it.

We generally serve this dish with a white rice pilaf, which is a nice complement to the spicy (in my house) salsa. The best part is that this takes less than 15 minutes to come together and I can polish off the entire lb. of shrimp in an additional 5.

So go forth, cook shrimp in yummy salsa and enjoy!

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