Monday, February 7, 2011

Pioneer Woman's "Shrimpo de Gallo"


If you've never heard of The Pioneer Woman you need to crawl out from under that rock. The woman is everywhere.  Started with a blog that has turned into a movie starring Reese Witherspoon....which is kind of weird since PW has long red hair.  But whatever.  Reese Witherspoon, for the love.  I'm sure they'd cast Roseanne Barr to play me if there was ever to be a movie about moi.  Which their won't.



Anyhoo, I don't make a lot of recipes from her site (I visit mostly for the fabulous photography and the basset hound), but this one caught my eye....minus the hoakey name!  I mostly loved the ingredients and was already thinking about all the things I could do with it.  She included olives in hers and we all know how I feel about olives and she suggested using it as a dip.


The first time I made it I served it alongside fajitas.  Hubs started out putting it inside his fajita and then just started eating it all by itself.  And that's how we continued to eat the leftovers.  Like a salad.  It's that good.

So I decided I'd make it again for the Super Bowl yesterday.  Since it was nice outside, we fired up the pizza oven and pretended it was Spring.  As this sat on the counter beside a bowl of chips I had a brain fart and decided to include it in my last pizza.  So I spread some refried beans directly on the dough, topped it with a tad of shredded cheese, piled this on top with a little more cheese and popped it in the oven.  It was, hands down, everyone's favorite pizza of the night.  Which is why there is no pic of the actual pizza.  Gone before I could turn around!

And the best part is there's still some left over to eat as a salad for the rest of the week!

Here's PW's original recipe with my changes noted.  This is one of those that you can make your own.

Shrimpo de Gallo
The Pioneer Woman

Ingredients
1 pound Cooked Shrimp (tails Removed), Chopped
½ whole Red Onion, Diced Finely
½ cups Green Or Black Olives, Chopped (NOT happening!)
2 whole Tomatoes, Diced
2 whole Fresh Jalapeno Peppers, Minced
2 whole Avocados, Chopped (since these get brown and mushy so fast, I would serve these on the side to add as you eat it)
2 whole Limes, Juiced
Kosher Salt To Taste
2 cups Cilantro, Chopped


Preparation Instructions
Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.

Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

Serve with tortilla chips!  Or Not!

1 comment:

  1. This is one of my very most favorite recipes from her as well. :)

    ReplyDelete

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