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.
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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Serving Size: 1 Recipe (577g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 118 | ||
Calories from Fat: 9 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 180.9mg | 6 % | |
Potassium 1229.1mg | 32 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 22.1g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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