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Shrimp with Salsa Fresca

1 recipe salsa fresca (see below)
13oz (375g) baby shrimp, cooked and peeled
2 tbsp chopped cilantro
2 tbsp sour cream
salt, black pepper, tabasco
1 large bag plain, slightly salted tortilla chips

Essential equipment
Heavy cast iron skillet

Set dry pan over grill or stove as instructed below. When pan is hot, add salsa. When salsa is bubbling add shrimp and stir fry until shrimp are hot, 1 minute. Remove from heat. Stir in cilantro and cream. Add salt, pepper and tabasco to taste. Add a handful of tortilla chips. Serve hot, with extra tortilla chips and sour cream for dipping.

Outdoor on the barbecue
On a charcoal grill, set pan over hot, flaming coals.

Indoor
Set pan on stove over high heat.

Salsa Fresca
(Makes about 12/3 cups - 375ml)

6 medium tomatoes, seeded and finely diced
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh green chile, seeded and finely chopped
1 tbsp fresh lime juice
2 tbsp olive oil
2 tbsp finely chopped cilantro
salt, black pepper

Combine tomatoes, onion, garlic, chile, lime juice, oil and cilantro. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature.

Think ahead
Make salsa up to 1 day in advance. Cover and refrigerate.

Makes 4 servings.

Many thanks to The Spice Shop for letting us use this recipe.