Shrimp Riviera with Pico de Gallo
Author: ©MakeMineLemon adapted from Jacques Pépin
Prep time:
Cook time:
Total time:
Serves: 4
- 5 or 6 shrimp per person
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon salt
- ⅓ cup pico de gallo, store-bought or homemade (recipe follows)
- 1 cup diced (1⁄2-inch) peeled, seeded cucumber
- ⅓ cup heavy cream
- 3 tablespoons chopped fresh chives
- Pico De Gallo
- 1 cup diced (1⁄2-inch) plum tomatoes
- 3 tablespoons chopped mild onion
- 1 tablespoon finely chopped jalapeño pepper
- 1 tablespoon fresh lime juice
- 3 tablespoons coarsely chopped fresh cilantro
- Brush a large nonstick skillet with a little olive oil.
- Place the shrimp in skillet in one layer.
- Cook about 3 minutes – remove and set aside.
- Add the Pico de Gallo. Cook just until onions are softened.
- Add cream and cucumbers. Reduce until thickened.
- Do not overcook the cucumbers.
- Add the shrimp back in to bring it all together.
- Transfer to four warm plates with a serving of pasta or rice.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/shrimp-riviera-with-pico-de-gallo/
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