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
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Ingredients
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Nonstick cooking spray
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1
roll refrigerated polenta, cut into 1/4-inch slices
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1
chipotle pepper in adobo sauce (plus a teaspoon of the adobo sauce if you'd like it extra spicy)
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1
jar (15.5 ounces) mild chunky salsa
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1 tablespoon
olive oil
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3
garlic cloves, minced
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4
green onions (white and light green parts only), finely chopped
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1-1/4
pounds raw 26-30 count peeled and deveined shrimp
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1/3
cup dry white wine
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1/2
teaspoon dried marjoram
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1/4
teaspoon kosher salt
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1/4
teaspoon freshly ground black pepper
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Chopped fresh cilantro leaves, for garnish
Directions
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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.
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In a blender or food processor, puree chipotle pepper and salsa until smooth.
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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.
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Serve shrimp mixture over polenta cakes, sprinkled with cilantro.
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