JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES
Steps:
- 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
- 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.
Nutrition Facts : Calories 220, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE
Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
- Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
- Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)
ROASTED SHRIMP
This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!
Provided by Holly Van Lom
Categories Seafood Shellfish Shrimp
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
- Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
- Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg
STUFFED GREEN CHILES
I created this when I was in my early twenties and have changed it a little over the years. I now grow and fire roast my own green chiles instead of buying canned and I use Oxaca cheese (or homemade mozarella) instead of cheddar. You may fire roast, peel and clean out the seeds of your chiles or use canned as both are good. I...
Provided by Millie Johnson
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.
- 2. Prepare green chiles (instructions below) OR drain and set aside if using canned.
- 3. To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
- 4. Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
- 5. Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
- 6. Holding chile in hand, stuff with meat mixture.
- 7. Put in baking dish seam side down. Repeat with remaining chiles.
- 8. Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
- 9. TO PREPARE GREEN CHILES Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
- 10. PLEASE WEAR GLOVES! Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".
JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
- In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
- Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
SHRIMP-STUFFED CHILES
Provided by Marcela Valladolid
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
- Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
- In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
- Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
- On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
ROASTED SHRIMP STUFFED GREEN CHILES
A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!
Provided by Mamablowfish
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
- Mix shrimp, green onion and 1/4 cup of enchilada sauce.
- Mix the sharp and mozzarella together.
- In small saucepan, warm up remaining enchilada sauce and keep warm.
- Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
- Place chiles stuffed side up in a lightly greased baking dish.
- Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
- To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.
Nutrition Facts : Calories 176, Fat 10.2, SaturatedFat 5.2, Cholesterol 25.9, Sodium 472.4, Carbohydrate 12.9, Fiber 2, Sugar 3.4, Protein 9.3
ROASTED GREEN CHILES
I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use.
Provided by Mustang Sally 54269
Categories Peppers
Time 15m
Yield 8 oz peppers
Number Of Ingredients 2
Steps:
- Wash the peppers & pat dry.
- Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
- Turn the oven to broil & move the oven rack to the closest setting to the broiler.
- Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
- Turn peppers over & broil another 2 mins, until the skin is spotted with black.
- Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
- Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
- Coarsely chop green chilis.
- Use right away or freeze in cubes & store in a small plastic bag for the freezer.
GREEN CHILES RELLENOS (STUFFED GREEN CHILES)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
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SHRIMP-STUFFED HATCH CHILES WITH CILANTRO CREAM SAUCE
From bhg.com
Servings 8Total Time 50 minsCholesterol 251mg 84%Calories 623 per serving
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Chop shrimp.
- For filling, in a large skillet heat oil and butter over medium-high heat. Add onion; cook and stir for 2 minutes. Add shrimp, sweet pepper, corn, wine, and chili powder; cook and stir for 3 minutes or until shrimp are opaque. Transfer mixture to a large bowl; set aside to cool for 10 minutes. Stir in cheeses, egg, salt, and black pepper; set aside.
- Cut a slit lengthwise down one side of each chile pepper; open chile peppers and lay flat. If desired, remove stems and seeds from chile peppers. Spoon 1/2 cup of the filling onto each chile pepper (filling will be wet). Fold up peppers around filling and place, filling sides up, in prepared dish. Bake for 20 to 25 minutes or until lightly browned and filling is heated through (160°F). Let peppers stand for 10 minutes before serving.
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