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 (1/2 cup)
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 (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
to the food processor and pulse for 30 seconds until salsa is smooth in consistency.
Step 7
Add
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
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 (1 tsp)
and
Salt (1/4 tsp)
; toss until well combined.
Step 10
Heat a large non-stick sauté pan with
Canola Oil (1/2 Tbsp)
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 (1/4 cup)
and the Green Jalapeno Hot Sauce.
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