Shrimp With Tomato-Horseradish Salsa

0508shrimp-tomato-salsa
Photo by Beatriz Da Costa
Shrimp With Tomato-Horseradish Salsa 3.8 6 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 138 calories
    • Calories 68 calories from fat
    • Fat 11 g
    • Sat Fat 1 g
    • Cholesterol 54 mg
    • Sodium 149 mg
    • Protein 7 mg
    • Carbohydrate 5 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 29 mg

Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.Add shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer to a bowl of ice water to cool. Drain and pat dry. Set aside.In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes and toss.Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.

Ingredients

  1. Check juice from 2 lemons (about 6 tablespoons)
  2. Check 1 bay leaf
  3. Check kosher salt and black pepper
  4. Check 20 large shrimp (about 1 pound), peeled and deveined
  5. Check 1 tablespoon prepared horseradish
  6. Check 3 tablespoons extra-virgin olive oil
  7. Check 1 pint cherry tomatoes, halved
  8. Check 2 small head Bibb lettuce, outer leaves discarded

Directions

  1. Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.
  2. Add shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer to a bowl of ice water to cool. Drain and pat dry. Set aside.
  3. In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes and toss.
  4. Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.

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