Chef of the Month: Chef Don Bergeron Enterprises' Tropical Shrimp Salsa
BATON ROUGE- Fall has officially arrived and Chef Don Bergeron was back in the 2une In kitchen Wednesday morning with a dish that's perfect for the cooler temperatures.
Chef Bergeron showed us how to cook some Tropical Shrimp Salsa, a tasty appetizer that is perfect for any tailgate. If you're planning on bringing some to the next game make sure you make a lot...because it's going to go quick!
Check out the recipe below and make sure you 2une In next week to see what else Chef Bergeron has in store.
Tropical Shrimp Salsa
1 cup fresh mango, finely diced
1 cup fresh pineapple, finely diced
1 cup fresh papaya, finely diced
Zest of one lime
juice of one lime
juice of one orange
¼ cup cilantro, finely chopped
½ cup purple onion, finely diced
¼ cup jalapenos, finely diced
5 ounce Rotel tomatoes, drained
salt and pepper
pinch of sugar
2 pounds cooked shrimp
Mix all ingredients well except shrimp. Let sit two hours to overnight. Add in cooked shrimp just before serving. Taste and adjust seasonings if necessary. Serve with tortilla chips.
Note: Shrimp will get soft overnight because of citrus so don't put shrimp into salsa until serving time.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
Zachary PD searching for joyrider after stealing hearse
Expert gives insight to Funes case ahead of Thursday's hearing
High school football player dies after practice
Denham Springs officials: Residents need to help maintain their ditches
Nursing home resident found dead from cocaine overdose
'That's typical LSU;' Tailgating underway ahead of Baton Rouge Super Regional
PREVIEW: Southern breaks down Starkville Regional
LSU softball lands national No. 10 seed
Balancing Football and Track: The story of Kary Vincent Jr.
Sha'Carri Richardson's impressive impact on LSU Track and Field