SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
- For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
- For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
- Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
APPLE CHIPOTLE SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos.
Provided by Sydney Mike
Categories Sauces
Time 10m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples with onion & bell peppers.
- In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
- Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.
GREEN APPLE SALSA - THE WORLD'S GREATEST - BY FAR
I had to come up with an apple salsa recipe in class. I pulled this one out of thin air, and it came out extraordinarily good! In fact, when it comes to apple salsa recipes, this is by far the world's greatest.
Provided by -d1473
Categories Sauces
Time 30m
Yield 5-12 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
- If you are feeling ambitious, use some of the zest as well.
- Add the honey and mix until uniform, set aside.
- Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
- Peel and dice the onion to the same size as the apples, add this to the mix.
- Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
- Finely chop the cilantro.
- Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
- Serve with chips or over lightly seasoned fish or pork.
Nutrition Facts : Calories 119.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 31, Fiber 4.1, Sugar 23.1, Protein 1.5
SHRIMP W GREEN APPLE CHIPOTLE SALSA
Steps:
- 1. Combine all ingredients for salsa in a M bowl and mix well. refrigerate covered for at least 1 hour. 2. Combine all ingredients for spice mix in a S bowl. Leftover spice mix may be stored in an airtight container for future use. 3. Lightly dust shrimp w/ spice mix. If grilling, coat shrimp w/ evoo and cook until pink, about 1 minute on ea side. If sauteing, ad evoo to saute pan and heat to M. Saute for about 1 minute on ea side. 4. Serve 1/4 C salsa w/ three shrimp.
CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE
Spicy char-grilled shrimp nestled in corn tortillas with a green tomatillo & avocado salsa. From food t.v.
Provided by BerrySweet
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the onion, jalapeno, and garlic in a food processor and finely chop.
- Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
- Transfer to a bowl and stir in the cilantro.
- Heat a stove top or outdoor grill to medium-high.
- Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
- Add the shrimp and toss to coat.
- Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.).
- Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
- Serve 2 tacos per person, with a lime wedge on the side.
Nutrition Facts : Calories 323.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1183.5, Carbohydrate 32.4, Fiber 6.7, Sugar 3.2, Protein 27.2
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
SHRIMP AND GREEN CHILE ENCHILADAS
From a NEW MEXICO chile website - YUM - Hatch chiles!!! Not positive on the times....so please bear with me....I haven't made these yet, so I tried to guess on the times.
Provided by Mommy Diva
Categories Tex Mex
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350° and oil a medium-size casserole dish.
- Bring the chicken broth to a simmer in a saucepan.
- Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
- Remove the shrimp to a bowl and save the broth.
- Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
- Add the flour and stir well.
- Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
- Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
- Heat the sauce in a small skillet and keep warm.
- Steam the corn tortillas a few at a time in the microwave.
- Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
- Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
- Roll and place seam side down in a lightly oiled casserole.
- When all the tortillas have been rolled, pour the remaining sauce on top.
- Sprinkle with cheese; Bake 25 minutes.
- Sprinkle with chopped tomatoes and serve.
- The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.
SHRIMP WITH GREEN APPLE CHIPOTLE SALSA
Make and share this Shrimp With Green Apple Chipotle Salsa recipe from Food.com.
Provided by Valeria
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For salsa, combine apple, onion, bell pepper, cilantro, apple juice, red wine vinegar and chili powder in a medium bowl and mix well. Refrigerate covered for at least 1 hour.
- For spice seasoning, combine in small bowl all remaining ingredients except for shrimp and olive oil. Leftover spice mix may be stored in an airtight container for future use.
- Lightly dust shrimp with spice mix. If grilling, coat shrimp with olive oil and cook until pink, about 1 minute on each side. If sauteing, add olive oil to saute pan and heat to medium. Saute for about 1 minute on each side.
- Serve 1/4 cup salsa with three shrimp.
Nutrition Facts : Calories 123.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 31.9, Sodium 3545.6, Carbohydrate 16, Fiber 6.1, Sugar 6.7, Protein 6.6
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