SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE
Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.
Provided by Leela Punyaratabandhu
Yield Serves 8
Number Of Ingredients 10
Steps:
- In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
- Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
- Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
- While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
- Serve the shrimp with the sauce.
SMOKED CHILE BUTTER-BRUSHED SHRIMP WITH TOMATILLO SALSA
Steps:
- For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.
- For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.
- For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.
TOMATILLO SHRIMP
Provided by Ingrid Hoffmann
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
CHEESY SHRIMP AND POBLANO PEPPER WITH SALSA VERDE
This Cheesy Shrimp and Poblano Pepper with Salsa Verde dish is made with shrimp, salsa verde, poblano peppers and lots of cheese!
Provided by Maxine Dubois
Categories Dinner
Time 55m
Number Of Ingredients 8
Steps:
- At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel. When dry, cut the pepper into slices.
- In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another 1-2 minutes. Add the sour cream and salsa verde as well as the sliced poblano peppers.
- Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture. Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.
Nutrition Facts : ServingSize 1, Calories 319.2 calories, Sugar 0.3 g, Sodium 552.0 mg, Fat 10.5 g, SaturatedFat 3.2 g, Carbohydrate 23.6 g, Fiber 3.0 g, Protein 32.5 g, Cholesterol 182.9 mg
TANGY TOMATILLO SHRIMP
Steps:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE
This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)
Provided by Manami
Categories Lunch/Snacks
Time 1h45m
Yield 8 appetizers
Number Of Ingredients 20
Steps:
- FOR THE RED PEPPER-AGAVE SAUCE:
- Heat oil in small skillet on medium heat.
- Add onion; cook and stir 2 minutes or until softened.
- Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
- Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
- Puree until smooth.
- Spoon bell pepper mixture into medium saucepan.
- Bring to boil on medium heat.
- Cook 10 to 12 minutes or until sauce is slightly thickened.
- Keep warm.
- FOR THE POBLANO POLENTA:.
- Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
- Stirring frequently, cook 10 minute.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Remove from heat & stir in butter, corn, cheese and chile until well mixed.
- Keep warm.
- FOR THE SMOKED PAPRIKA SHRIMP:.
- Toss shrimp with 1 tablespoon of the oil.
- Sprinkle with smoked paprika, sea salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
- Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
- TO SERVE:.
- Spoon Poblano Polenta onto each plate.
- Drizzle Red Pepper-Agave Sauce around polenta.
- Arrange Smoked Paprika Shrimp on sauce.
- Sprinkle with green onions.
- *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
- **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.
SHRIMP IN TOMATILLO AND HERB SAUCE
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn't easy to find in the United States. I've created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 40m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.
- Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.
- Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 2 grams, TransFat 0 grams
More about "smoked shrimp with poblano tomatillo sauce food"
EASY TOMATILLO SHRIMP RECIPE - FOODIECRUSH.COM
From foodiecrush.com
SMOKED SHRIMP | RICARDO
From ricardocuisine.com
SMOKY ROASTED POBLANO, TOMATILLO AND TOMATO SALSA
SHRIMP TACOS & GRILLED POBLANO SALSA - TWO PEAS
From twopeasandtheirpod.com
SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE RECIPE
From food.com
5/5 (2)Total Time 40 minsCategory Very Low CarbsCalories 354 per serving
SAUCY TOMATILLO SHRIMP AND RICE BOWLS - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
BAKED SHRIMP WITH TOMATILLOS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP TACOS WITH POBLANO PEPPERS - DESOCIO IN THE KITCHEN
From desociointhekitchen.com
EASY ROASTED TOMATILLO AND POBLANO SALSA RECIPE
From sarastinykitchen.com
SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE RECIPE
BEST SMOKED CHILE BUTTER BRUSHED SHRIMP WITH TOMATILLO SALSA …
From alicerecipes.com
SHRIMP AND POBLANO TACOS - CATHY BARROW
From cathybarrow.com
SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE - LUNCHLEE
From lunchlee.com
EASY CILANTRO LIME SHRIMP RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
TOMATILLO POBLANO SAUCE | BLUE APRON
From blog.blueapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love