Author: Pamela, adapted from "The Blood Sugar Solution Cookbook" by Mark Hyman, MD
Serves: makes about 4 cups
Ingredients
¾ pound raw shrimp, peeled and deveined (I asked the fishmonger to do this)
½ small red onion, finely chopped
1 medium tomato or 1 whole plum tomato, seeded and finely chopped
½ small jalapeno pepper, seeded and finely chopped or your favorite hot sauce to taste
1 ½ avocados, peeled, pitted and diced
½ small bunch fresh cilantro (about 1 ½ ounces), finely chopped (leaves and tender stems) – I chopped a handful.
1 clove garlic, minced (original recipe called for 3 cloves)
juice of 2 limes (original recipe called for 4 limes)
1 cup tomato sauce or tomato puree (not marinara sauce)
sea salt to taste
a few grinds of freshly ground black pepper
Instructions
Prepare a large bowl of ice water and set aside. In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2-3 minutes.
Drain the shrimp and transfer to the bowl of reserved ice water to stop the cooking process. Once the shrimp are cold, drain and chop them into bite-size chunks.
Add the shrimp pieces to a large nonreactive container (like glass or ceramic) along with the onion, tomato, jalapeno, avocados, cilantro, garlic, lime juice and tomato sauce/puree. Cover the container and refrigerate to marinate for at least 3 hours.
Serve as a dip with tortilla chips (not on the Blood Sugar Solution diet!) or raw crunchy vegetables. I loved it over rice and beans.
Notes
I cut the original recipe in half because it made a ton, and I also made some adjustments, specifically to the quantities of garlic and lime juice. Feel free to omit the garlic altogether and start out conservative with the lime juice since some limes are juicier than others. Try the juice of one lime to start and then you can always add more. Also, the cookbook calls for "tomato sauce," which does not mean marinara or spaghetti sauce. It's referring to cans of tomato puree with a small amount of seasoning, like this from Contadina. I didn't have that on hand so I used Pomi tomato puree. But you can also use fresh, seeded tomato that's been chopped finely or pulsed in the food processor.
Recipe by Pamela Salzman at https://pamelasalzman.com/shrimp-salsa-recipe/