Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo) Recipe | SAVEUR

Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)

Camaron Seco

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. Get the recipe for Salsa con Camaron Seco »

Todd Coleman

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. This recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.

Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
makes About 3 Cups

Ingredients

1 lb. plum tomatoes, cored and roughly chopped
4 oz. Mexican dried shrimp (available at melissas.com), soaked overnight, drained and roughly chopped
14 cup roughly chopped pickled jalapeños, plus 2 tbsp. brine from jar
14 cup roughly chopped cilantro
12 small white onion, roughly chopped
Juice of 2 limes
Kosher salt, to taste

Instructions

In a large bowl, combine tomatoes, shrimp, jalapeños plus brine, cilantro, onion, and juice. Season with salt, and let sit at room temperature to meld flavors, at least 1 hour.

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