A Matter of Taste  |  Recipe of the Month 
                     May 2015
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Recipe of the Month

A Matter of Taste
Cambria, Ca
From our kitchen to yours

Portrait of A Matter of Taste ~ Artist Holly McCain
Welcome to A Matter of Taste's first edition of our "Recipe of the Month". We are so excited to be sharing all our favorite recipes with you. Each month we will bring you something new, fresh and fun to make. We also have many friends, foodies, chefs, cookbook authors, etc who are anxious to be sharing their recipes with us in future months to come. We are really looking forward to so many amazing recipes by such incredibly talented people. 

So, lets get this party started!
Cinco de Mayo is right around the corner, and you have to have a great salsa. So this month, we're sharing our famous Salsa recipe as well as a delicious Zesty Shrimp Salad. 
Our Salsa has mucho flavor and has stood the test of time. This recipe has been made so many times we can't even begin to count. A favorite with our family and friends for sure. 
This Shrimp Salad is versatile enough to be a side dish or have as your main meal. It's even great to serve as an appetizer. This salad packs a ton of flavor and will be your go to salad at your next potluck. 

Thank you for being a part of A Matter of Taste.
We'll be back next month with another delicious recipe.

eat, drink & be merry,
Gayle, A Matter of Taste




By Gayle J

• 2 cans Ready Peeled Tomatoes
• 3 Tbsp chopped Sweet Onion
• 3 Green Onions chopped
• 5 Serrano Peppers seeded and chopped (keep the seeds if you like a little heat)
• 1 bunch Cilantro, chopped
• 1 Lime, Juiced 
• 1 Tsp Garlic Powder
• 1 Tsp Salt


For the Serrano Peppers - cut both ends of the pepper and place in the microwave for 30 seconds. This softens up the peppers and makes them easier to chop. 
Place all ingredients in a blender and pulse till mixed together. Don't over pulse, just enough to mix. We use 2 cans of the Ready Peeled Tomatoes, however, if the salsa is too spicy you can always add an extra can.
Serve with chips and a nice icy Margarita. Ole!!! It's a party. 

Zesty Shrimp Salad


By Gayle J

• 2 pounds medium Shrimp, cooked and peeled (you can use frozen, thaw in the refrigerator)
• 1 medium Sweet Onion, diced
• 3 ripe Avocados, diced
• 2 cups Ketchup 
• 1 bunch Cilantro, chopped
• 6 Roma Tomatoes, diced
• 1 Lime, Zest and Juiced 
• Tabasco Sauce to taste
• Pinch of Pepper


Mix all the ingredients together. You may not need as much ketchup as stated or you may need a little more. Adjust to your taste. Add tabasco sauce and let marinate for about 30 minutes or longer. 

Serve over a bed of lettuce. For fun, this salad looks great in a giant white clam shaped bowl. 
Servings: 10
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Recipe of the Month May 2015

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