Author Notes
I make one Celery Salsa, then divide it into two: a Mild Papaya Salsa, and a spicier pineapple and Palermo (a sweet pepper) Salsa. Many Japanese don't like cilantro so many years ago I started substituting Mitsuba which gives the salsas a very fresh taste. Serve over tofu for a vegetarian feast. —BoulderGalinTokyo
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Ingredients
- Celery Salsa
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4
stalks celery, cut top to bottom, then sliced
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1/2
onion, peeled, finely diced
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1
jalapeno pepper, finely chopped
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1
clove garlic, grated
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1/2
lime, juiced
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1/2 cup
mitsuba or cilantro
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salt
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1/2
papaya, large dice
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1 teaspoon
olive oil
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1/2 teaspoon
white pepper
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1 teaspoon
prepared dijon mustard
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1 teaspoon
powdered cumin
- Spicy Pineapple Celery Salsa with Palermo Pepper
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1/4
fresh pineapple, cut in small cubes
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1
Palermo pepper (or Red Bell Pepper) diced
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1 teaspoon
oregano, crushed
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1/2 teaspoon
black pepper, freshly ground
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1 + teaspoons
crushed red pepper, as you like
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2
pounds shrimp, (Or silken tofu)
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1 tablespoon
sake
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salt and pepper
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1/2
orange peels, or grapefruit (optional)
Directions
- Celery Salsa
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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.
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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
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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.
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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.
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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.
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Adjust salt and spices to salsas if necessary. Serve with hot or cold shrimp, or spoon over tofu.
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