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Prawn and tomato salsa recipe

Prawn and tomato salsa recipe

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A simple, light and refreshing salsa, made with prawns, tomatoes, red onion and seasonings. It's perfect served on top of crostini or with tortilla chips.

106 people made this

IngredientsServes: 12

  • 225g small prawns
  • 2 plum tomatoes, diced
  • 1/2 red onion, diced
  • 4 tablespoons finely chopped coriander
  • 4 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic, finely chopped

MethodPrep:20min ›Extra time:1hr chilling › Ready in:1hr20min

  1. Stir the prawns, tomatoes, onion, coriander, lime juice, salt, pepper and garlic together in a large glass bowl. Cover with cling film and refrigerate until the flavours combine, at least 1 hour. Serve cold.

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Reviews & ratingsAverage global rating:(130)

Reviews in English (108)

by Becca Miller

Fabulous! Refreshing and a little different from the norm. Doubled the recipe and added a few jalepenos. I let it sit over night and the flavors were great. Wonderful recipe, will make again and again!-05 May 2010

by Tiffy1306

If you just add some imatation crab meat, this recipe will turn into Ceviche. Which is delicious on tostada shells for a fuller version. Try it, you'll love it!!!-14 May 2010

by Wyattdogster

This is addicting! Had to pull the bowl away from my hubby so he would leave room for dinner! I made it exactly as directed and we loved it. I think next time, I might add a bit of jalapeno since we like things a little spicy. Thanks witchywoman for sharing this recipe!-17 Apr 2010


Dorie Greenspan's Shrimp and Tomato-Pineapple Salsa Tacos

Dorie Greenspan is a salsa fan, and this recipe features her current favorite way to use it.

A few pertinent tips: Rinse the red onion in cold water to wash away any bitterness add the lime juice just before serving to keep the salsa's flavors and colors at their brightest.

If you opt to serve the tacos using corn tortillas, Dorie says it’s nice to heat them over a gas fire or in a dry skillet before serving.

Make Ahead: The salsa can be made and refrigerated up to 1 day in advance. The avocado mash can be refrigerated for up to 4 hours in advance.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

For the salsa: If you’re using grape tomatoes, cut each one into quarters. For larger tomatoes, hull them, cut them in half, scoop out the seeds if you like (Dorie says she always skips this step), then cut them into large dice.

Toss the tomatoes and whatever juices are on the cutting board into a mixing bowl. Add the red onion (to taste), red bell pepper, pineapple, garlic, jalapeño, lime juice and the salt toss to incorporate taste and add more jalapeño, lime juice, salt and hot sauce, if using. (You'll add the cilantro just before serving.) The yield is about 3 cups. Let it sit at room temperature while you assemble the dish, or cover and refrigerate for up to 1 day. (As the salsa rests it will become juicier the closer to serving time that you can make this, the better.)

For the avocado mash: Combine the lime zest and juice in a medium bowl, then stir in a pinch of salt and the jalapeño. Add the avocado and press with a fork to form a chunky mash, making sure the juice is well distributed. Taste, and add lime juice and/or salt as needed. Let it sit while you finish the dish, or cover and refrigerate for up to 4 hours.

For the shrimp: Toss together the shrimp, oil, Old Bay Seasoning or chili powder, salt and lime juice in a medium bowl.

Heat a large skillet, preferably nonstick, over medium-high heat. Add the shrimp mixture cook, turning the shrimp once, just until they are pink, opaque and cooked through, 3 to 6 minutes (depending on how cold they were). Turn off the heat.

Wash and dry the bowl the raw shrimp were in return the cooked shrimp to that bowl and squeeze a little lime juice over them. Taste, and season with more juice, salt and/or Old Bay or chili powder, as needed.

When ready to serve, put separate bowls of the salsa, avocado mash, shrimp, tortillas or romaine leaves, shredded lettuce and hot sauce on the table. (Just before serving, stir the cilantro into the salsa taste, and add lime juice, jalapeño or seasonings, as needed. Serve with a slotted spoon, in case the salsa has gotten juicy.)

Let everyone build their own dinner, mixing up the components any which way they want.


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Excellent and very simple salsa with a little kick and nice smokiness from the chipolte. I add a few garlic cloves when roasting the tomatos and onion. Great on just about anything. Try on eggs.

Ordinary. Needed something different to really standout.

Slight smokey flavour from the chipotle and adobo nicely compliments the roasting in the broiler. We added 1/2 can of black beans both into the food processor and then rest of the beans with the cilantro. Great!

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  1. Heat a large cast-iron skillet over medium-high heat. Once very hot, add the tomatoes and cook, turning occasionally, until they are lightly charred all over and beginning to soften, 8–10 minutes. Transfer to a heatproof bowl and set aside. Add the guajillo and ancho chiles to the skillet and toast, turning as needed, until they are pliable and fragrant, about 2 minutes.
  2. Coarsely chop the charred tomatoes. Add the oil to the skillet, and return it to medium heat. Once hot, add the tomatoes and their juices, the chiles, garlic, and onion, and cook until tomatoes have broken down and the chiles have softened, 15–18 minutes.
  3. Transfer the tomato mixture to a blender and pulse, adding up to 6 tablespoons of water as needed to achieve a pourable, slightly chunky consistency. Transfer to a bowl and season with salt as needed. Let cool to room temperature before serving.

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Recipe Summary

  • 1 pound raw jumbo shrimp, peeled, tails left on
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 4 Roma tomatoes
  • ½ large onion
  • ½ head head garlic
  • 1 jalapeno pepper
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ¼ cup chopped fresh cilantro

Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.

Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.

Place the grilled vegetables in a blender. Add lime juice and salt blend until smooth. Add cilantro and pulse until evenly blended.

Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.


  • 2 roma tomatoes
  • 5 tomatillos
  • 1/3 small onion
  • 1 garlic clove
  • 2 jalapeños
  • 12 sprigs cilantro
  • 1 Pinch of of salt
  • Squeeze of lime

Rinse both the tomatoes and tomatillos.

Remove the stems from both.

Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.

Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno and 10 to 12 sprigs rinsed cilantro.

Combine well, but leave a bit chunky.

Take a taste for seasoning.

To your taste add another 1/2 jalapeno, a pinch of salt and squeeze of lime.


  • For the Salsa Criolla:
  • 1/2 large red onion, very thinly sliced
  • 2 medium plum tomatoes, diced
  • 1/4 cup loosely packed chopped cilantro leaves and tender stems
  • 1 fresh aji amarillo pepper, stemmed, seeded, and minced (see note)
  • 1 medium clove garlic, minced
  • 1/4 cup fresh juice from 3 limes
  • Kosher salt
  • For the Fried Seafood:
  • 1 1/2 to 2 quarts peanut, canola, or vegetable oil
  • 4 1/2 cups all-purpose flour, divided
  • 3/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 2 cups light beer, divided
  • 1/2 pound skinned and boned firm white-fleshed fish, such as halibut, wild striped bass, or cod, sliced into 1 1/2- by 1-inch pieces
  • 1/2 pound shelled and deveined large shrimp
  • 1/3 pound cleaned squid bodies and tentacles, bodies sliced crosswise into 1/2-inch rings
  • To Serve:
  • 1 recipe Fried Yuca With Spicy Mayo, for serving

For the Salsa Criolla: In a large bowl, toss onion, tomatoes, cilantro, aji amarillo, garlic, and lime juice together until well combined. Season with salt. Let stand, stirring occasionally, until onions soften slightly and turn a brighter pink color, about 10 minutes. Drain well.

For the Fried Seafood: Preheat oven to 400°F. In a fryer, medium pot, or wok, heat oil to 350°F, adjusting heat source as needed to maintain temperature.

Meanwhile, add 1 1/2 cups flour to a large bowl with corn starch, baking powder, 1 1/2 teaspoons salt, 3/4 teaspoon ground black pepper, and paprika. Whisk to combine. Add 1 1/2 cups beer, whisking to form a thick batter some small lumps of flour are okay. In a separate medium bowl, add remaining 3 cups flour.

Dredge white-fleshed fish in flour, shake off excess, and transfer to beer batter, turning to coat. Working 1 piece at a time, pick up the fish and allow excess batter to drip back into the bowl (a wire strainer can be helpful with this). Return it to the bowl with dry flour and quickly coat it on both sides. Repeat with remaining fish. Pick up the fish pieces with your hands, tossing them gently in your open fingers to get rid of excess flour. Carefully lower into the hot oil and fry, agitating and turning frequently, until golden brown outside, about 3 minutes. Transfer fish to large paper towel-lined mixing bowl and season with salt, shaking gently to absorb oil. Transfer fish to a wire rack set over a baking sheet.

Increase oil temperature to 375°F, adjusting heat to maintain temperature. Repeat dredging and battering process with shrimp and fry until golden, 2 to 3 minutes. Transfer to the large mixing bowl lined with fresh paper towels and season with salt, shaking gently to absorb oil. Transfer shrimp to wire rack with fish.

Whisk remaining 1/2 cup beer into batter until thoroughly incorporated (this will thin the batter slightly, making the squid easier to work with). Repeat dredging process with squid, making sure to drain each piece well of batter before the final coating in flour. Fry until golden, about 2 minutes. Transfer to the same large mixing bowl once again lined with fresh paper towels and season with salt. Shake gently to absorb excess oil.

To Serve: If fried seafood has cooled, set in oven until reheated, about 3 minutes. Mound fried seafood on a plate. Arrange Salsa Criolla on top and serve immediately with fried yuca and its dipping sauce.


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This is a good recipe and yes it is a little runny and that was okay. I halved the recipe and 10 ounces of plum tomatoes = 3 so I only got 6 halves. I followed some reviewers advice and diced more (4) and processed 2. I added 1 1/2 serranos to half the recipe. If you have the time (it's quick) make this to serve with the Crispy Pork recipe.

A nice, solid version of a classic sauce. Not spectacular, but very good.

Fabulous! To make it not so watery, what I did is increase the amount of tomatoes by just a little bit, seed and dice almost all of them instead of just part of them, and dumped most of them in the food processor and just left a few for chunks. My friends like a milder flavor, so I just used one chile. I also added a garlic clove, which made a great change.

I made this last week for a summer family function and everyone loved it. I'm making it again this weekend for another party. Yum.

This is the perfect summer salsa. I have made it many times since the issue came out and it has always been a huge hit. Very flavorful, authentic, and fresh. I add a bit more lime and cilantro for my personal taste.

I loved this salsa! The bright flavors are a wonderful contrast the roast meats in this May issue. It takes about 10 minutes to make too. Also I have to say when we were in Mexico one of the things I noticed was that their salsas are much more liquid than ours so for authenticity this gets an A. I will make this again and again and again.

I made this for a New Year's buffet, and everyone loved it.

very delicous, sharp flavors, let sit for flavors to come together, in response to seattle,WA 5-28-03 comments ever here of a kitchen gadget called a colander.

Too liquidy just so-so there were other better salsa recipes in the May 2003 issue.


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