Shrimp with Pineapple Salsa is preserved from a printed clipping in the Seafood section of My Mom’s Recipe Box. The original scans are included alongside the transcription.
Original Recipe Card
Ingredients
- 1 lb. small shrimp, peeled and deveined
- 1 large orange
- 8 oz. crushed pineapple in unsweetened pineapple juice
- ¼ cup minced red onion
- 2 Tbs. + 2 tsp. seeded, minced jalapeño pepper, about 2 peppers
- 3 Tbs. chopped cilantro
- 1 Tbs. + 2 tsp. lime juice
- ½ tsp. salt
- Cilantro sprigs for garnish
Directions
In a large pot of boiling salted water, cook shrimp until they turn pink, about 3 minutes. Drain. Using a sharp knife, peel orange, removing all the rind and pith, then chop the flesh (you should have about 1 cup). In medium bowl, combine orange, pineapple with its juice, onion, jalapeño, cilantro, lime juice and salt. Arrange some shrimp on each plate. Spoon on the pineapple salsa and garnish with cilantro sprigs.
Yield
6 servings
Preservation Notes
The front and back scans retain torn clipping edges, staples, the serving photograph, recipe text, and First branding. ‘Low in fat’ and the nutrition figures are original printed material; they have not been independently verified or recalculated.
Notes From the Original
Low in fat
Work Time: 35 min. Total Time: 40 min.
Per serving: Cal. 104 Pro. 31g Fat 1g Sod. 270mg Carb. 11g Chol. 93mg
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
