TasteFood

Oven Roasted Opah Fish with Provençal Vegetables and Basil Coulis

Lately Opah has been frequenting the fish counter at our local shop. There are many things I like about Opah including its name, which should not be confused with a Greek dance or a celebrity talk show host. Native to the waters of Hawaii, the Opah fish (also known as Moonfish, Kingfish or Sunfish) is striking. It resembles an enormous silver-blue and rose hued sphere with white spots and crimson fins, tail and snout. Growing to an average of 3 feet in size, Opah's meat is firm, mild flavored and pink to red in color. With cooking, the meat will turn white. Happily, Hawaiian Opah is not overfished, making it a good substitute for swordfish and halibut. It's rich with fish oil, and a good source of protein, B vitamins phosphorus and selenium. You can read more about Opah on Seafood Watch.

 

Oven Roasted Opah with Provençal Vegetables and Basil Coulis

This is a delicious way to serve any firm fleshed fish. Right now peppers are running rampant in our farmers markets. I happened to have a selection of bell, gypsies and fresnos on hand, but bells will do the trick. Toss them with shallots, black olives and tomatoes for a provençal twist, while a dollop of basil coulis adds extra brightness to the dish. Serves 4.

4 filets Opah, 3/4" thick 
Salt
Olive oil
4 garlic cloves, smashed
2 red or yellow peppers, stemmed and seeded, cut in 3/4" chunks
2 large shallots, quartered
2-3 sprigs of fresh thyme, or 1 teaspoon dried
2-3 sprigs fresh oregano, or 1 teaspoon dried
1 pint grape tomatoes
zest and juice of one lemon
1/2 cup Kalamata olives
1/2 teaspoon crushed red pepper
freshly ground black pepper

For the Basil Coulis:
1 cup basil leaves
1-2 tablespoons extra virgin olive oil
pinch of salt

Lemon wedges
 

Preheat oven to 350 F. Lightly sprinkle the fish with salt and black pepper. Pour 1/4 cup olive oil into a rectangular baking dish. Arrange fish one layer in dish, turning to coat with olive oil. Toss remaining ingredients, except lemon juice, in a large bowl with 1 tablespoon olive oil. Scatter the vegetables around the fish. Squeeze the lemon over the fish and vegetables and sprinkle with additional black pepper. Bake in oven until fish is just cooked through, about 30 minutes. 
While fish is baking, prepare the basil coulis. Combine basil, olive oil and salt in bowl of food processor and process to a paste consistency. 
To serve, remove fish from oven. Top each filet with a generous spoonful of basil coulis. Serve with lemon wedges.

If you like this, you might enjoy these TasteFood recipes:

Baked Salmon and Kale Wraps with Dill and Harissa

 Pesce al Sale - Whole Fish Baked in Sea Salt

 
Baked Salmon with Baby Fennel, Mustard and Tarragon

 





      

Searching for more Opah inspiration? Try these recipes from the foodblogs:
Grilled Opah with Mint and Basil Chutney from Dani Spies
Opah on a Bed of Wilted Mâche from Steffen's Dinners
Sauteed Opah with Lemon Miso Honey Sauce from Kahakai Kitchen

 
 

Oven Roasted Colossal Shrimp

 

I went to the store today to buy salmon and came home with colossal shrimp. It was impossible to resist them. They looked pristine and, well, colossal, artfully arranged on ice in the fish case - and they were on sale. How could they be ignored? I didn't know how I would prepare them and was open to suggestions. The man who sold me the shrimp recommended shaking them in a plastic bag with oil and a spice mix from Emeril Lagasse. I posed the question to my foodie facebook friends and received an answer which made me laugh, since it called for stuffing the shrimp with crab, but due to a typo, it read "with crap", which fleetingly caused me to reflect upon the deveining process. Meanwhile, the afternoon was nearing its end; I didn't have any fancy spice mixes or, unfortunately, any fresh crab on hand. So, this is what I came up with, and the results were delicious.
  

Oven Roasted Colossal Shrimp 
serves 4

16 colossal shrimp 
1/3 cup olive oil
Juice of one lemon
Juice of one lime
3 scallions, ends and tips discarded, thinly sliced
1 jalapeno pepper, stemmed and seeded, finely chopped
1 large garlic clove, minced
1/4 cup fresh cilantro leaves, coarsely chopped
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Carefully loosen the shrimp bodies from their shells without disconnecting at the tail. Return shrimp to the shell (this allows the marinade to permeate all around the shrimp) and place in a bowl. Combine olive oil, lemon and lime juice in another bowl. Add remaining ingredients to the oil and stir to combine. Pour over shrimp. Using hands, gently coat the shrimp with the marinade. Refrigerate one hour.
Preheat oven to 400 F. (200 C.) Remove shrimp from marinade; discard liquid. Arrange in one layer in baking pan. Roast shrimp in oven until the shells brighten in color, and the shrimp are just cooked through, about 15 minutes. Serve with rice or toss with linguine. 

If you like this, then you might enjoy these recipes from TasteFood:

Spaghetti with Shrimp, Broccolini and Basil

 Fiesta Shrimp Salsa

Cioppino

or these shrimp recipes from the foodblogs:
Asian Shrimp Cocktail from No Recipes
Beer Boiled Shrimp Po'Boy from Stephen Cooks
Shrimp and Grits from Joy the Baker
Shrimp, Jicama and Black Bean Salad from Bitchin' Camero

 

Grilled Soy and Mustard Marinated Fish Kebabs

 
This weekend we are hosting my husband's extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It's easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty Asian soy sauce and sharp French mustard. Simple, fresh and a little different - this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs
This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2" chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1" pieces

Italian flat leaf parsley for garnish
 
Soak 12 wooden skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat.  Refrigerate at least one hour and up to 3 hours.
Preheat grill or broiler. Remove skewers from water.  Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using.  Grill, turning, until fish is brown and just cooked through, 6-8 minutes. Arrange on a platter and garnish with parsley sprigs.

If you like this, you might enjoy these recipes from TasteFood:
 
Spaghetti with Shrimp, Broccolini and Basil





 

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

 Salmon Teriyaki with Soba Noodles, Edamame and Chile

or these grilled fish recipes from the foodblogs 
Grilled Fish Tacos with Mango Avocado Salsa from Andreas Recipes
Grilled Fish with Green Mango Pico de Gallo from No Recipes 
Simple Grilled Fish from Lana's Cooking 
Grilled Fish and Zucchini with Herb Aioli from Pink of Perfection

Baked Salmon and Kale Wraps with Dill and Harissa

Beautiful green Tuscan kale and fresh atlantic salmon from the market along with deliriously happy dill growing in the garden were the inspiration for this recipe. The salmon fillets are wrapped in kale leaves with a little lemon and dill and then baked on a bed of more dill. To top off the salmon, a spoonful of homemade Harissa is added as a garnish. This dish is simple, fresh, delicious and healthy. 

Baked Salmon and Kale Wraps with Dill and Harissa

Other herbs or a combination may be substituted for dill; try parsley, mint or coriander. Fennel is another good substitute. Makes 8.

8 large kale leaves
Salt
Extra-virgin olive oil
1 large bunch dill sprigs with stems
1 lemon
4 thick salmon fillets, halved
Freshly ground black pepper

Harissa (Roasted Red Pepper and Chile Sauce) 
 

Bring a large pot of salted water to a boil. Add leaves, and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly on a kitchen towel. 
Preheat oven to 350 F. Coat bottom of a baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan. 
Cut lemon in half. Set one half aside. Remove the skin, pith and pits from the remaining half and cut in 4 slices. Cut each slice in half so there are 8 segments.
Brush salmon filets with olive oil. Sprinkle all over with salt and pepper. Top each filet half with a dill sprig and lemon slice. Place salmon on kale leaf. Wrap leave around salmon and place on dill in baking pan, seam side down. Repeat with remaining salmon and kale. Brush Salmon and Kale wraps with olive oil. Squeeze the reserved lemon half over each wrap. Sprinkle with a little salt and pepper.
Bake in preheated 350 oven until salmon is cooked through, about 30 minutes. 
Garnish salmon with a spoonful of Harissa. Serve with rice and additional sauce on the side.

If you like this you might enjoy these recipes from TasteFood:

Baked Salmon with Baby Fennel, Mustard and Tarragon

 Salmon Teriyaki with Soba Noodles, Edamame and Chile

Smoked Salmon Fishcakes

or these recipes with salmon from the foodblogs:

Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn's Kitchen
Salmon Corn Cakes from White on Rice Couple
Thyme Salmon with Leek Coulis from Elana's Pantry
BBQ'd Salmon in Foil with Tarragon, Chives and Vermouth from Cookin' Canuck

Spaghetti with Shrimp, Broccolini and Basil

Light, fresh and bright, this dish sings spring. Shrimp, broccolini and plum tomatoes have a turn in a skillet with a little olive oil, garlic and crushed red pepper. All the ingredients are united in a bowl with spaghetti and fresh basil leaves, then tumbled with freshly grated Parmigiano-Reggiano cheese. I am thinking of Italy - are you?

Spaghetti with Shrimp, Broccolini and Basil
Serves 4

1 pound spaghetti or linguine
salt
extra-vrigin olive oil
crushed red pepper flakes
3/4 pound medium shrimp, peeled with tails intact, deveined
1/2 pound broccolini, ends trimmed, cut in 1 inch pieces
1 large garlic clove, minced
1 - 28 ounce can Italian plum tomatoes, drained
freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup whole basil leaves

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and return to pot.  While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate. Add one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and  a pinch of red pepper flakes. Sauté until crisp tender. Transfer broccolini to another plate. Add one tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 5 minutes, breaking tomatoes apart with a spoon. Return shrimp and broccoli to skillet and toss to combine. Remove from heat. Add to spaghetti. Add cheese and basil and toss to combine. Serve with extra Parmigiano-Reggiano cheese. 

If you like this, you might enjoy these recipes from TasteFood:

 Fiesta Shrimp Salsa

 

  

Linguine with Asparagus, Morels and Fava Beans

 Linguine with Broccolini, Red Pepper and Prosciutto

 

or these delicious broccoli recipes from the foodblogs:

Broccoli Slaw from the kitchn
Sesame Broccoli Salad from Eating Out Loud
Broccoli and Scallops from RasaMalaysia
Roasted Broccoli with Lemon and Garlic from Veggie Venture

 

Baked Salmon with Baby Fennel, Mustard and Tarragon

I love it when I can go to the farmer's market on a Sunday and come home with .... fish. And not just any fish, but fresh-off-the-boat fish that tastes of the sea. Call me provincial European or mentally land-locked, but fresh fish on a Sunday?  At a Farmer's Market? 

Mind you, this is no ordinary farmer's market. The San Rafael Farmer's Market is one of the largest open air markets in California.  Each Sunday, farmers, purveyors and artisans gather in the shadow of the Marin County Civic Center, a stunning Frank Lloyd Wright construction, and sell their goods. Open from 8 a.m. to 1 p.m. you can easily pack a full day into several hours. Arrive early before the crowds, and enjoy a cappuccino or latte with an authentic Belgian Waffle or flaky French croissant. Then wander through the stalls and purchase seasonal vegetables and fruit, local cheese, meat and, of course, fish. It's easy to overload on purchases and nibbles, freely offered throughout the market. Feeling tired? Take a break and listen to live music and enjoy a mid-morning snack of dim sum or artisanal pastry. Kids antsy? Give them a pony ride or a jump on a bouncy castle. If that's worked up another appetite, finish with pizza or grilled organic sausages, falafel or panini. Then head home with your goodies, and plan your dinner. 

Dinner on Sunday is always fun. Inspired by our purchases, a meal is created, usually simple, always seasonal and fresh. Which brings me to the fish. In the past 2 weeks we have twice been served gorgeous salmon filets by friends who have also been to the farmer's market. Each time it has been so delicious and fresh that this Sunday we craved more and made a beeline for the fish stall. The salmon we purchased was so pristine, I didn't even want to grill it and introduce any charred flavor to its buttery flesh. When we came home, I decided to marinate and bake it with fresh tarragon and baby fennel, which I also bought at the market. So, yes, we can get fresh fish at the Sunday Farmer's Market. And, yes, we are very lucky.

Baked Salmon with Fennel, Mustard and Tarragon

The licorice flavors of the tarragon and fennel combine beautifully with fresh salmon in this easy and elegant spring dish. This recipe can easily be expanded to feed a crowd. Serves 4-5.

1 garlic clove
1/4 cup tarragon leaves
1 teaspoon sea salt
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
 
2 pounds salmon filets, pin bones removed
2-3 baby fennels, cut in half lengthwise; fronds trimmed, chopped and reserved 

Smash the garlic clove with the salt in a mortar with a pestle. Add the tarragon and bruise with the pestle. Whisk in the olive oil, lemon juice, mustard, zest and a small bunch of the reserved fennel fronds. Arrange salmon filets in one layer in a baking dish. Place fennel halves around the salmon. Pour the tarragon oil over the fish and fennel and spread to cover evenly. Cover and refrigerate 1-2 hours. Remove from refrigerator 20 minutes before baking. Bake in a preheated 350 F. (180 C.) oven until fish is just cooked through, about 25 minutes. Serve immediately.


If you like this you might enjoy these recipes from TasteFood:

 Gravlax

 

 Pesce al Sale - Whole Fish Baked in Sea Salt



 Salmon Teriyaki with Soba Noodles, Edamame and Chile

or these recipes with salmon from the foodblogs:
Roasted Salmon and Asparagus from Kitchen Parade
Miso Marinated Salmon from Andreas Recipes
Chipotle Lime Salmon from Elana's Pantry
Salmon Burgers from Ezra Pound Cake

Seared Sea Scallops with Gingered Pea Purée and Lemon Cilantro Gremolata

 

Sometimes, it's all in the accessories. I first made this recipe a year ago when I was experimenting with cilantro in a gremolata and decided to combine it with seared scallops. The scallops were served with a simple spring pea purée, and garnished with the gremolata. The dish was beautiful to look at, and the peas exuded a soft sweetness s that married well with the briny scallop. Since then, it has been a favorite go-to recipe for special occasions - the figurative little black dress in my cooking repertoire.

But, like any wardrobe, recipes can stand a tweak from time to time. Maybe it was my mood or maybe it was the dreary weather, but when I made this recipe the other day, I craved a little extra zing. So, I made a few additions to the pea purée: fresh ginger and a pinch of cayenne. The result was delightful. The extra touches bolstered the flavor of the purée, distinguishing it from the sweet scallops while complementing the assertive lemon cilantro gremolata. Like a special scarf to the figurative little black dress, these culinary accessories were the flourishes I needed to make this recipe sparkle.
 

Seared Sea Scallops with Gingered Pea Purée and Lemon Cilantro Gremolata
Serves 4 as a main course, 8 as an appetizer

For the Cilantro Gremolata:
1 cup cilantro leaves, chopped
1 garlic clove, minced
2 tablespoons finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Pea Purée: 
2 cups shelled English peas
salt 
1 large garlic clove
1 tablespoon freshly grated ginger
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
pinch cayenne

16 large sea scallops, about 1 1/2 pounds
extra-virgin olive oil, for drizzling

Prepare the Gremolata:
Combine the cilantro, garlic, lemon zest, salt and pepper in a small bowl. Mix together and set aside.

Prepare the Pea Purée:
Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid. Combine peas, 1/4 cup reserved water, garlic, ginger, olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.
 
Prepare scallops:
Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.

To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
 

If you like this, you might also enjoy these recipes from TasteFood:

 Fiesta Shrimp Salsa

 Rice Paper Spring Rolls with Shrimp

Smoked Salmon Fishcakes

Black Bean, Corn and Red Pepper Salsa

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It's delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa
 
For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups 

2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs
 

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. 
Serve as a salad or accompaniment to grilled fish, chicken, meat.
 

Serve this salsa with these recipes from TasteFood:

 Pork Carnitas Soft Tacos

Moroccan Spiced Chicken under a Brick

Dry Rubbed Barbequed Pork Spareribs 

   

 
and try these delicious salsa recipes from the foodblogs:
Cantalope Salsa from Smitten Kitchen
Roasted Yellow Tomato Salsa from Gluten-Free Goddess
Mango Salsa with Red Pepper from Kalyn's Kitchen
Fresh Apple Salsa from 101 Cookbooks
 
 

Oyster Stew with Chorizo and Spinach

I love a good fish stew, and a favorite is fish chowder. (After all you can take the girl out of New England, but you can't take New England out of the girl.) Depending on what looks best in the market, I usually choose a firm-fleshed fish such as halibut or salmon, and combine it with a smoky component, such as bacon or smoked salmon. The smokiness is crucial to get the extra depth of flavor in the soup.  

Not so long ago, I decided to make Oyster Stew. After all, the Saints won the Superbowl, and when I think of New Orleans I immediately think of food and then oysters. It would be cream-based as all good Oyster Stews should be. For the smoky component I added chorizo. It lent a kick of spice and beautiful saffron color to the broth. To pop things out and add more substance to the soup I finished the stew with fresh spinach, just long enough for the leaves to wilt, but still maintain their vibrant green color.

Oyster Stew with Chorizo and Spinach
 
Serves 4

1 tablespoon extra-virgin olive oil
6 oz. (180 g.) chorizo sausage, cut in 1/4" slices
1 medium onion, chopped
1 1/2 cups whole milk
1 cup heavy cream
1 cup shucked oysters (about 12), liquor drained and reserved
3 cups spinach leaves, washed
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper

Heat olive oil in a large saucepan over medium heat. Add chorizo. Cook, stirring, until golden brown, 3-4 minutes. Transfer chorizo to a plate lined with a paper towel. Pour off all but 1 tablespoon fat from saucepan. Add onion to saucepan and saute over medium heat until translucent, about 3 minutes. Add milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer. Add spinach and cook briefly until wilted but still bright green. Add oysters and simmer until cooked through, 2-3 minutes. Add salt and pepper to taste. Serve immediately in warm bowls.

If you like this, you might also enjoy these recipes from TasteFood:

 Halibut Stew with Chorizo and Kale 





      

 Broccoli Rabe, White Bean and Parmesan Soup

 Lobster Bisque

and these oyster recipes from the foodblogs:

Oyster Rockefeller Bites from Stephen Cooks
Fried Oysters with Lemon and Balsamic Vinegar from Serious Eats
Oven-Grilled Oysters from Dianasaur Dishes
Oysters with Mignonette Granita from Umami Girl

 

Fiesta Shrimp Salsa

Post holidays, I crave bright and spicy food with an exotic flare.  Asian or Mexican inspired dishes flavored and spiced which cilantro and chile or ginger and citrus are a great way to jazz up the palate, waking it from its winter slumber.  Here is a recipe that is quick, easy and a crowd pleaser.  Sautéed shrimp marinate in a homemade citrus-y salsa and are served with tortilla chips.  It's a confetti of color and an explosion of tastes and textures. Light and festive with a bite, Fiesta Shrimp Salsa is a guaranteed pick-me-up and a perfect way to ring in the New Year.

 

Fiesta Shrimp Salsa

Serve in a bowl with chips on the side as an appetizer, or arrange on a bed of greens and serve as a salad.

Serves 6-8

1 lb. (500 grams) medium shrimp, deveined
2 tablespoons olive oil
2 tomatoes, seeded, diced
1 serrano chile, stemmed, seeded, minced
1 jalapeno pepper, stemmed, seeded, minced
1 medium red onion, finely diced
2 cloves garlic, minced
Juice of one lime
Juice of 1/2 lemon
1 teaspoon ground cumin
1 teaspoon cayenne, or to taste
Salt and freshly ground black pepper

1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh coriander/cilantro leaves

Fresh coriander/cilantro leaves for garnish

Tortilla chips

Prepare:
Remove shells from shrimp, leaving tails intact on 6 shrimp for garnish.  Heat one tablespoon olive oil in skillet over medium heat.  Sauté shrimp in batches in one layer in skillet.  Cook turning once, until pink and cooked through, 2-3 minutes.  Transfer to plate and repeat with remaining shrimp. Set shrimp aside to cool.  Slice shrimp in half lengthwise down the middle of the back, except for the 6 with tails intact.

Combine tomatoes, serrano chile, jalapeno, red onion, garlic, lime and lemon juice, cumin, cayenne, salt and pepper to taste in a large bowl. Drizzle with one tablespoon olive oil.  Add shrimp halves, and toss to combine. Cover and refrigerate up to 3 hours before serving.

Before serving, add chopped parsley and cilantro, stirring to combine.  Serve in a bowl or on greens on a platter. Arrange whole shrimp with tails on top. Garnish with additional parsley and cilantro leaves. Serve with tortilla chips.

You might enjoy these other salsas from the Foodblogs:
Mango Salsa from Simply Recipes
Pomegranate Salsa from Family Style Food
Salsa and Shrimp Stuffed Avocado from The Perfect Pantry
Roasted Jalapeno Tomato Salsa Baked Goat Cheese from Chaos in the Kitchen