Shrimp With Green Apple Chipotle Salsa Food

SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA

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

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.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

GRILLED SHRIMP TACOS WITH TROPICAL SALSA

Steps:

• For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
• For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
• For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE

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.

SPICY CHIPOTLE GRILLED SHRIMP

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.

SHRIMP AND GREEN CHILE ENCHILADAS

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

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.