Salsa Verde Caribbean Shrimp Food

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.

SHRIMP IN SALSA VERDE

Steps:

• Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
• Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
• Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.

SALSA VERDE CARIBBEAN SHRIMP

Steps:

• Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
• Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
• Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

SHRIMP VERDE

Steps:

• Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat.
• Serve immediately.

SHRIMP IN SALSA VERDE AND ROASTED GARLIC-ARTICHOKE HUMMUS WITH FLATBREAD

Steps:

• Flatbread, for serving
• Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
• Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside.
• In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.
• Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.
• Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top, if desired. Serve hummus and flatbread on the side.

GRILLED SHRIMP WITH SALSA VERDE

Steps:

• Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
• Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.

GRILLED SHRIMP SALSA VERDE

Steps:

• Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
• Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
• This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
• Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
• This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
• Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
• Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
• Turn to grill 2-4 minutes more.

SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA

Steps:

• Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
• Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
• Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
• Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
• Available in the produce section of some supermarkets and at Latin markets.

SHRIMP TACO WITH SALSA VERDE

Steps:

• Heat 1/4 cup dressing in medium skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Blend remaining dressing, water and cilantro in blender until smooth.
• Spoon shrimp onto tortillas; top with radishes and onions. Drizzle with cilantro mixture.