Cooking Instructions
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Step 1
Cut the
Roma Tomato (1)
into 1/2-inch diced pieces and place in a medium bowl.
Step 2
Remove the stem, pith and seeds from the
Jalapeño Pepper (1)
and discard. Cut half of the pepper into 1/4 inch diced pieces. Place into the bowl with the tomatoes the other half in the bowl of a food processor.
Step 3
Remove the
Fresh Cilantro (9 g)
and discard the stems. Roughly chop the leaves and place half in the bowl with the tomatoes and jalapeños and the other half into the food processor.
Step 4
Finely chop the
Shallot (1)
and
Garlic (1 clove)
and add to the medium bowl.
Step 5
Cut the
Granny Smith Apple (1/2)
1/4 inch diced pieces; add 1/4 to the medium bowl and ¼ to the food processor.
Step 6
Juice half of the
Lime (1/2)
directly into the medium bowl and the other half into the food processor. Add
Salt (2 g)
and
Ground Black Pepper (as needed)
to the food processor and pulse for 30 seconds until salsa is smooth in consistency.
Step 7
Add
Salt (2 g)
and
Ground Black Pepper (as needed)
to the medium bowl and mix to combine.
Step 8
Pat dry the
Shrimp (12)
with paper towels and place in a large bowl.
Step 9
Add the
Chipotle Chili Powder (3 g)
and
Salt (2 g)
; toss until well combined.
Step 10
Heat a large non-stick sauté pan with
Canola Oil (10 mL)
over medium-high heat. When hot, add the shrimp in a single layer and cook for 3 to 5 minutes, stirring occasionally. When the shrimp are pink and opaque, remove from heat and keep warm for plating.
Step 11
In a small sauté pan over high heat, warm the
White Corn Tortillas (4)
one at a time on both sides until heated through.
Step 12
Serve the Chipotle Shrimp in the warm tortillas, sprinkle
Lime (1/2)
juice, topped with the Pico de Gallo, a dollop of
Sour Cream (60 g)
and the Green Jalapeno Hot Sauce.
