2 Celery Salsas: Mild Papaya & Spicy Pineapple with Steamed Shrimp or Tofu

Celery Salsa

• 4 stalks celery, cut top to bottom, then sliced
• 1/2 onion, peeled, finely diced
• 1 jalapeno pepper, finely chopped
• 1 clove garlic, grated
• 1/2 lime, juiced
• 1/2 cup mitsuba or cilantro
• salt
• 1/2 papaya, large dice
• 1 teaspoon olive oil
• 1/2 teaspoon white pepper
• 1 teaspoon prepared dijon mustard
• 1 teaspoon powdered cumin

1. BASIC CELERY SALSA: Add celery, onion, jalapeno, garlic, lime juice, mitsuba or cilantro, and salt in a large bowl. Mix, then divide the salsa in half into two separate bowls.
2. MILD PAPAYA CELERY SALSA: In the first bowl, add papaya, olive oil, white pepper, mustard, and cumin. Mix and chill in fridge.

Spicy Pineapple Celery Salsa with Palermo Pepper

• 1/4 fresh pineapple, cut in small cubes
• 1 Palermo pepper, diced
• 1 teaspoon oregano, crushed
• 1/2 teaspoon black pepper, freshly ground
• 1 + teaspoon crushed red pepper, as you like
• 2 pounds shrimp, (Or silken tofu)
• 1 tablespoon sake
• salt and pepper
• 1/2 orange peels, or grapefruit

1. SPICY PINEAPPLE CELERY SALSA WITH PALERMO PEPPER: To second bowl of celery salsa add pineapple, palermo pepper, oregano, black and red pepper. Chill in fridge.
2. STEAMED SHRIMP: Massage shrimp with sake. Let rest for 10 minutes. If shrimp smells 'fishy' rinse with water, and add sake again. Season with salt and pepper.
3. Under steamer basket put orange peels and water and bring to a simmer. Add shrimp to steamer basket and add lid. Steam until the shrimp are pink and texture is firm, but probably not more than 5 minutes.
4. Adjust salt and spices to salsas if necessary. Serve with hot or cold shrimp, or spoon over tofu.