Jan 14 2016

Save The Trip Shrimp Salsa

No matter when or where a group of outdoor enthusiasts are spending their time, there are some periods when the fishing is slow and the hunting is less than productive. Those are the times that should inspire a little culinary creativity.

Like a long-time hunting buddy would say about every meal time -- "You got to eat, it is like a rule."

Some of the Winingham family's favorite dishes have come about because we would spend our down time mixing and matching ingredients that happened to be found in the corners of a refrigerator or in the back of a pantry. The following recipe is one prime example of putting a few odds and ends together for a tasty treat.

Save The Trip Shrimp Salsa
  • 2 tablespoons butter
  • 1/4 cup diced onion
  • 1 large Serrano pepper, including seeds, diced
  • 1 large clove garlic, minced
  • 1 tablespoon Chef Ralph's Super Seasoning
  • 1 medium tomato, chopped
  • 1 can (10 ounces) Royal Gold Original Tex-Mex Petite Diced Tomatoes and Green Chilies
  • 1 1/2 cups ketchup
  • 1 1/2 pounds cooked peeled shrimp, diced
  • 1/4 cup cream cheese

Melt butter in large sauce pan over medium heat. Add onion, pepper, garlic, Chef Ralph's and tomato. Sauté until onion is transparent. Add can of tomatoes and chilies, stir well. Add ketchup, stir well. Reduce heat to low and bring mixture to a boil. Add cooked shrimp (I like to boil shrimp in a Cajun boil for three minutes to cook it) and stir well. Simmer for about 10 minutes, add cream cheese. Continue to simmer until cream cheese is thoroughly incorporated into mixture. Serve hot with chips as a dip or in warm tortillas.

Enjoy your outdoor time, even when the fish and game are not cooperating, and let's get cooking!