Salsa Party on a Plate

Taking a cue from the spicy Latin dance that shares the name, edible salsas are a party of ingredients that collide and crunch in your mouth.

Each ingredient plays a role in creating a bright and lively salsa. The key is to gather a tasty, colorful team that provides a fiesta of colors, flavors, and textures. Photo by Lynda Balslev for Tastefood

Salsas are much more than red or green sauces for dipping chips. Taking a cue from the spicy Latin dance that shares the name, edible salsas are a party of ingredients that collide and crunch in your mouth, bursting with sweet, spicy, tangy flavors that brighten up anything they accompany, including meats, fish, vegetables and, of course, chips.

Each ingredient plays a role in creating a bright and lively salsa. The key is to gather a tasty, colorful team that provides a fiesta of colors, flavors, and textures. Fruit, vegetables, fresh herbs, even beans are all fair game. The variations are endless, but like certain dance steps, there are a few rules of thumb to follow to create the perfect bite.

Keep the pieces small to ensure that every ingredient is in each bite. Cut and dice the ingredients in uniform size. Aim for a variety of textures, including juicy, crisp, soft, and leafy. Embrace the color—after all, we eat with our eyes, too. Choose ingredients that not only pop in your mouth but also stand out on the plate.

Most important, check the flavor boxes with a combination of sweet, salt, acid and heat. Sweetness can be in the form of vegetables or fruit, such as corn, red bell peppers, carrots, pineapple, stone fruit, or mangoes. Tart is best achieved with acidic ingredients, such as a squeeze of citrus or a splash of vinegar. Heat is delivered by chiles, hot sauce or an abundance of freshly ground black pepper. And remember to taste, taste, taste as you build the salsa.

Photo by Lynda Balslev for Tastefood

Spicy Shrimp With Sweet Corn Salsa

Active time: 30 minutes Total time: 30 minutes Serves 4

Salsa:

• Corn kernels from 2 ears of corn (or 2 cups defrosted frozen corn)
• 2 to 3 scallions, white and green parts divided, thinly sliced
• 1 medium red bell pepper, seeded, finely diced
• 1 medium orange bell pepper, seeded, finely diced
• 1 jalapeno pepper, seeded, finely chopped
• 1 garlic clove, grated
• 1/4 cup Italian parsley leaves, chopped
• 1/4 cup cilantro leaves and tender stems, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Shrimp:

• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound large (18/20) shrimp, peeled and deveined, tails intact (optional)
• 2 tablespoons extra-virgin olive oil
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Place the salsa ingredients in a bowl. Stir to combine and taste for seasoning.

In a small bowl, combine the paprikas, cumin, salt, black pepper, and cayenne and stir to blend.

Place the shrimp in a large bowl. Add the oil and toss to coat. Sprinkle the spices over the shrimp and toss again to evenly coat.

Heat a cast-iron skillet over medium heat. Arrange the shrimp in one layer in the pan without overcrowding. Cook until bright pink in color and just cooked through the centers, about 4 minutes, turning once. Transfer to a plate.

Spoon the salsa on serving plates. Arrange the shrimp over and around the salsa. Garnish with chopped cilantro and serve with lime wedges.