Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.Ingredients
Total Time: 1 hour
4 medium yellow tomatoes, (1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh chives
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Several dashes hot sauce, to taste
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
2 cloves garlic, minced
2 tablespoons minced fresh thyme
Prepare through Step 1. Cover and refrigerate for up to 1 day.
Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 vegetable
- 2 1/2 very lean meat
- Carbohydrate Servings
- Vitamin C (130% daily value)
- Iron (25% dv)
- Potassium (19% dv)
- Folate (15% dv)