I just returned from spending a few days in the Pacific Northwest, one of my favorite places in the world. Bremerton was my childhood home, a ferry ride away from Seattle. I grew up among these beautiful sights but never really appreciated them until I moved away! A few days with family is always treasured time 🙂
I was also able to attend the International Food Blogger’s Conference in Seattle! Yes, a conference just for FOOD bloggers. Since I haven’t been to a blogger conference (ever) I was wondering what to expect? I was pleasantly surprised. It was: food food food, gifts gifts gifts, fun fun fun. Who wouldn’t love that? Seriously, three days of 300 women, (and a few men) talking about food blogging, taking classes, collecting an IN-sane amount of gifts from vendors, eating from morn until night, and taking pictures of food. Want to hear the funniest part of the conference? Before eating, people were almost reverent about allowing the food to be photographed. If someone showed up after the initial photos were taken, and people were dishing up food, they would step aside and allow the food to be photographed again. No weird looks while photographing, or impatience while waiting in line to dish up a plate, just mutual understanding.Hell-o.
THESE ARE M Y P E O P L E!!!
Top l-r : Four cute food bloggers I met at lunch one day, trying out some fun new food products, the SWAG bags, and yes, it was bags. Plural. As in- I had to buy another suitcase to get everything home!, a tasting before dinner one night from Alaska Seafood featuring Alaska Halibut Corndogs, Buffalo Alaska Cod Quesadillas, Sockeye Salmon and Bacon Wrapped Scallop Sliders.
The classes were awesome. Dorie Greenspan, Andrew Scrivani, ChefJon Mitzewich, Jeffrey Lunak, Mark Briggs, the people from Allrecipes, Foodista and so many more. The only problem was how to attend every class, when there were three going on at the same time…
I met the nicest people and it was a great learning experience. An experience that helped me to appreciate, a little more, what a blessing it is to spend time sharing my love of family, friends, community and cooking through ABK!
In honor of my recent visit to Seattle, I’m sharing (my daughter Corrine’s) Shrimp and Avocado Salsa. This is one of our family favorites. Corrine has been making it for a few years and it’s become one of those recipes. You know the dish that you make once and then get assigned to make for EVERY party from that time forward because it’s just So. Darn. Good.
Yup. This is that recipe. I’ve had people text, email and call me for this recipe. If you’re a seafood hater, you may want to reconsider, even seafood haters tell me they love it.
Tuck it away for your holiday parties coming up.
I know you’re going to love it.
Everyone's Favorite Shrimp and Avocado Salsa
Yield 15 -20 as an appetizer
- 1 lb cooked shrimp, thawed, tails removed and rinsed*, medium to large in size
- juice of 6 limes
- 1 large white or sweet onion, chopped ( about two cups)
- two bunches of cilantro, stemmed and chopped coarse, reserving a little for garnish
- 2 Serrano chilies, seed the chilies if you don't like spice and chop fine
- 4-6 medium avocados, slightly soft, chunked
- 1 large red pepper, seeds removed, diced
- Several dashes of hot sauce, to taste
- 1-1 1/2 cups ketchup
- a few dashes of Worcestershire Sauce
- Sea salt and fresh ground pepper
- The day before serving, remove shrimp from freezer and thaw in refrigerator in bag (see note below).
- The next day-
- Pull the tails off shrimp and devein the shrimp if needed. Chop the shrimp into large chunks, place in large bowl. Squeeze the fresh lime juice over the shrimp.
- Place the chopped onion, cilantro, chilies, avocados, red pepper, hot sauce, ketchup and Worcestershire into bowl with shrimp.Season with salt and pepper.Gently fold the ingredients together. Chill until ready to serve.
- Serve with tortilla chips.
-Plan ahead when making this dip. The best way to thaw the frozen shrimp is to leave it in the fridge overnight. If you forget and try to run it under cold water to thaw, the shrimp can take on a water-logged texture.-If you like your dip more saucy, add another 1/2 to 1 cup of ketchup.-This can be made up to about 6 hours ahead of serving.