Time and servings
25 minsTotal time
4Servings
25 minsPrep time
Ingredients
- 8 plum tomatoes, divided
- ½ cup jarred roasted red pepper, rinsed then peeled 125 mL
- ¼ cup Tomato Ketchup 60 mL
- 3 tbsp lime juice 45 mL
- 3 tbsp water 45 mL
- ¼ tsp sea salt 1 mL
- ¼ tsp smoked paprika 1 mL
- ¼ tsp Garlic Powder 1 mL
- ¼ tsp Onion Powder 1 mL
- 1 pkg Frozen Cooked, Peeled, Tail-Off Pacific White Shrimp, thawed 340 g
- 1 large avocado, chopped and pitted
- ½ cup chopped cilantro 125 mL
- ¼ cup finely chopped red onion 60 mL
Method
Step 1
Boil a kettle of water. Cut an ‘X’ in the bottom of each tomato, then remove cores with a paring knife. Pour just-boiled water over tomatoes in a large bowl. Soak until skins start to split, about 1 min. Remove tomatoes to a cutting board. Let cool slightly, then peel and discard skins. Cut tomatoes into quarters and discard seeds.Step 2
Combine 4 tomatoes with roasted pepper, ketchup, lime juice, water, salt, smoked paprika, garlic powder and onion powder in a blender. Blend until smooth. Scrape into a large bowl. Refrigerate until ready to serve.Step 3
Chop remaining 4 tomatoes. Rinse thawed shrimp under cold running water, then dry thoroughly with paper towels. Reserve a few pieces of shrimp, avocado and cilantro for garnish.Step 4
Add tomatoes, shrimp, avocado, cilantro and red onion to bowl. Stir to combine. Divide amongst 4 serving glasses. Top with reserved garnish before serving.