Drunken Shrimp & Scallop Salsa with Hot Tortilla Chips :: Recipe

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Featuring the 6" White Corn Tortilla (10600)

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Drunken Shrimp & Scallop Salsa with Hot Tortilla Chips

24 oz. wt. Pre-cut Unfried Yellow Corn Tortilla Chips (06941)

1 cup Tomatillos , diced

1/4 cup Granulated Sugar

12 oz. Corona

1/3 cup Fresh Lime Juice

8 oz. wt. 41/50 P&D Shrimp

8 oz. wt. Bay Scallops

3/4 tsp. Fresh Garlic , minced

1/4 cup Olive Oil

1 cup Cucumber , diced

3/4 cup Yellow Onion , diced

1 cup Red and Green Bell Pepper , diced

1/3 cup Fresh Cilantro , chopped

2 cups Tomatoes , diced

1/3 cup Jalapeno Pepper , seeded and minced

3/4 tsp. Kosher Salt

1	Place yellow tortilla chips that have been brought to room temperature in 350-360 F.
2	Fry until crispy and bubbles subside in fryer. Remove from fryer and drain.
3	Season with salt to taste.
4	Heat tomatillos in sauce pot over medium heat. Cook 2 minutes.
5	Add Corona, lime juice and sugar. Stir to dissolve.
6	Simmer over medium heat and reduce by half. Lower heat and poach shrimp and scallops, Cook until seafood is opaque. Remove from heat and cool in corona lime sauce.
7	While shrimp and scallops are cooling, place remaining ingredients in a large blender.
8	Blend until finely chopped, similar to a gazpacho consistency.
9	Stir in corona lime poached shrimp and scallops.
10	Adjust seasonings if needed or add hot sauce for extra spice.
11	Ladle 4 oz. of drunken shrimp and scallops into bowl.
12	Serve with fried yellow tortilla chips.