An al fresco dish that makes summer a little grander
Summer is awesomely, fantastically busy with only the good stuff — long days on the water and weekends perfumed by the aroma of backyard grills.
And this is the quintessential companion dish to every al fresco meal of the season. In it, you combine the tomatoes that were intended for pico de gallo, the avocados that were meant for guacamole, and the shrimp destined for the grill into an all-in-one salsa/dip/salad that will quickly become the most requested potluck dish in your repertoire.
Summer is even more grand, it turns out, with this in it.
3 pounds Gulf shrimp, deveined, steamed and peeled
2 pounds cherry tomatoes, sliced in half lengthwise
1 red onion, finely chopped
4 jalapeños, seeded and chopped
1 bunch cilantro, chopped
Juice of 2 limes
8 ounces chili sauce
¼ cup ketchup
2 tablespoons horseradish
Salt and pepper to taste
Chop shrimp into chunks. In a large bowl, combine shrimp, tomatoes, onion, jalapeños, cilantro and lime juice and mix.
In a small bowl, combine chili sauce, ketchup, horseradish, salt and pepper and whisk together. Pour over shrimp mixture and toss to coat.
Cover and refrigerate at least 1 hour. Just before serving, chop avocados and gently fold into mixture. Serve immediately with tortilla chips.
Alicia Cahill is the owner of The Kitchen Chick, 528 23rd St. in Galveston.