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Author Notes: I recently noticed that I had an extra jar of chunky salsa on hand from my recipe-testing day job. Now, a thing to know about me is that I'm a salsa snob (fresh is best!). So, this leftover jar of salsa wasn't going to get much love.
Cue this recipe. I used that chunky salsa and pureed it up with a chipotle pepper. When it's through with a spin in the blender, you actually can't even tell it's salsa! It's just a spicy tomato sauce. I served it here with shrimp, and polenta cakes but this would also be a good sauce to serve with grilled chicken, steak or fish. —foxeslovelemons
- Nonstick cooking spray
- 1 roll refrigerated polenta, cut into 1/4-inch slices
- 1 chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy)
- 1 jar (15.5 ounces) mild chunky salsa
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 4 green onions (white and light green parts only), finely chopped
- 1-1/4 pounds raw 26-30 count peeled and deveined shrimp
- 1/3 cup dry white wine
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Chopped fresh cilantro leaves, for garnish
- Preheat oven to 200°. In a nonstick skillet or on a griddle sprayed with nonstick spray, cook polenta slices for 3 to 4 minutes per side or until golden brown. Transfer to a rimmed baking pan and place in oven to keep warm.
- In a blender or food processor, puree chipotle pepper and salsa until smooth.
- In a large skillet, heat oil over medium-high heat. Add garlic and onions; cook 3 to 5 minutes or until onions are softened. Add shrimp, cook 3 minutes. Stir in wine, marjoram, salt and pepper; cook 2 minutes. Add salsa mixture; cook 1 to 2 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°, stirring frequently.
- Serve shrimp mixture over polenta cakes, sprinkled with cilantro.
- This recipe was entered in the contest for Your Best Spicy Recipe