GARLIC-JALAPEñO SHRIMP
This tasty marinade-hot but not punishing-is so easy and so flavorful that it will quickly make its way into your regular rotation. Shrimp is marinated with garlic, fresh lime juice, and jalapeño chile peppers, then seared in a skillet until fully cooked through.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.
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 PINWHEELS
Make and share this Shrimp Pinwheels recipe from Food.com.
Provided by cookiedog
Categories Christmas
Time 45m
Yield 36 slices
Number Of Ingredients 11
Steps:
- In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
- Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
- On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
- Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
- Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
- Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
- To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.
Nutrition Facts : Calories 83.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 20.1, Sodium 181.8, Carbohydrate 7.9, Fiber 1.1, Sugar 0.9, Protein 3.7
GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE
I came up with this recipe when my daughter grew a beautiful jalapeno plant last summer. I already had cilantro in the garden, so it seemed like a great combination for a tasty sauce. -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.
Nutrition Facts : Calories 208 calories, Fat 10g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 615mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
SHRIMP IN CILANTRO SAUCE
Make and share this Shrimp in Cilantro Sauce recipe from Food.com.
Provided by GG 38966
Categories Healthy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 1Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
- For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeño or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
- Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
- Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
Nutrition Facts : Calories 183.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 238.9, Sodium 1168.1, Carbohydrate 6.7, Fiber 1.3, Sugar 2.6, Protein 27.2
SHRIMP PINWHEEL WITH JALAPEñO AND CILANTRO SAUCE
Number Of Ingredients 3
Steps:
- 1. In a medium skillet with a cover bring to a boil about 3 cups of water. Add the shrimp and salt. Reduce the heat to low, cover, and simmer until the shrimp are pink and cooked through, about 10 minutes. Drain the shrimp under cold running water. Peel and devein them, leaving the tail intact. Put the shrimp in a bowl, cover and refrigerate. While the shrimp cool, prepare the jalapeño sauce. 2. In a shallow 8-inch round soup plate with a rim, place an attractive smaller bowl that will fit in the center. Arrange the shrimp around the outside of the smaller bowl so they are touching in a tight circle, with the tails resting on the rim of the bowl. Fill the small bowl with dipping sauce. Refrigerate. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SHRIMP IN CILANTRO SAUCE
Steps:
- Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
- While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
- Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
- *Available at Latino markets and many supermarkets.
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4.9/5 (51)Calories 155 per servingCategory Appetizer
- Trim the top of the garlic head to expose a bit of the cloves, but keep intact. Drizzle generously with olive oil and wrap in foil. Roast garlic head in heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. (See cook's tip #1)
- Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of fresh cilantro, lime juice, white wine, extra virgin olive oil and chili sauce. Whisk together and set aside.
- To grill shrimp. Heat an indoor griddle or cast iron skillet over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange shrimp on heated griddle or skillet and grill on both sides for a total of 4 to 5 minutes. (Avoid overcooking shrimp, when it starts to turn pink on one side, turn it over and cook on the other side.)
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