BAREFOOT CONTESSA SALSA RECIPE RECIPES

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BAREFOOT CONTESSA GRILLED HERB SHRIMP AND MANGO SALSA



Barefoot Contessa Grilled Herb Shrimp and Mango Salsa image

"Source: Ina Garten, owner of the Barefoot Contessa specialty-food store in East Hampton, shares her recipe for grilled shrimp served with a spicy mango salsa."

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 25

3 cloves garlic minced
1 medium yellow onion finely chopped
1/4 cup fresh flat-leaf parsley minced
1/4 cup fresh basil minced
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Juice of 1 lemon
2 pounds jumbo shrimp peeled and deveined, tails intact
Vegetable oil for grilling
Mango Salsa recipe follows
Mango Salsa:
2 tablespoons olive oil
1 1/2 cups yellow onion diced
2 teaspoons ginger peeled and minced
1 teaspoon garlic minced
2 ripe mangos peeled pitted, and cut into 1/4-inch pieces
1/3 cup orange juice freshly squeezed
2 teaspoons light-brown sugar packed
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 fresh jalapeno pepper to 2 teaspoons, minced
2 teaspoons fresh mint leaves finely chopped

Steps:

  • "In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days. Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa. Mango Salsa: Heat olive oil in a large sauté pan over medium-low heat. Add onions and ginger, and sauté until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes. Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled. Makes 2 cups salsa. "

Nutrition Facts : Calories 277 calories, FatContent 5.60575642432429 g, CarbohydrateContent 23.4827788339988 g, CholesterolContent 294.8350405 mg, FiberContent 2.91901388311178 g, ProteinContent 33.4467024673356 g, SaturatedFatContent 1.00987198358188 g, ServingSize 1 1 Serving (328g), SodiumContent 1527.47336774083 mg, SugarContent 20.5637649508871 g, TransFatContent 0.4316281945009 g

GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN RECIPE ...



Guacamole Salad (Barefoot Contessa) Ina Garten Recipe ... image

I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 13

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced

Steps:

  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
  • Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
  • Toss well.
  • Just before you're ready to serve the salad, fold the avocados into the salad.
  • Check the seasoning and serve at room temperature.

Nutrition Facts : Calories 249.6, FatContent 16.5, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 299, CarbohydrateContent 22.4, FiberContent 8.8, SugarContent 2.3, ProteinContent 6.4

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