Spicy Shrimp With Cilantro Dipping Sauce Food

SPICY CILANTRO SHRIMP RECIPE

Steps:

• Make the sauce. Add the oil to a large sauté pan and place it over low heat. Add the chili paste, garlic and cilantro to the pan and let it simmer for about 2 minutes. Then turn the heat to high.
• Prep shrimp. While the pan is heating, place the shrimp on a baking sheet or large plate and season both sides with salt and pepper.
• Sauté. Once the pan is hot, add the shrimp, with at least a couple inches between them -- you should hear a sizzling sound. If you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle!Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side.Make sure you serve the shrimp with any bits of the sauce that have stuck to the bottom of the pan. Those bits are delicious!!!

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Steps:

• In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
• Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

JUMBO SHRIMP WITH CILANTRO MAYONNAISE

Steps:

• Mix the marinade ingredients together in a bowl. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for two hours, if time permits.
• Mix the mayonnaise ingredients together, cover, and refrigerate until required.
• Thread four shrimp onto each skewer and cook them on a prepared grill for 4-5 minutes on each side, turning them once. To serve, remove shrimp from skewers, if preferred, and serve with the cilantro mayonnaise.

CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• Shell and devein the shrimp. Pat dry.
• In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
• Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
• Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
• Serve hot or at room temperature with the dipping sauce.

POT STICKERS WITH SPICY DIPPING SAUCE

Steps:

• To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
• To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
• To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
• To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
• Serve the potstickers warm accompanied by the dipping sauce.

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.

SESAME CRUSTED SHRIMP WITH CILANTRO-LIME SAUCE

Steps:

• Preheat oven to 400°F.
• Toss the shrimp with the vegetable oil, salt, and pepper. Dip one side of each shrimp in the toasted sesame seeds. Skewer with a toothpick. I actually threaded several on a metal skewer and dipped one side of that group of shrimp in the toasted sesame seeds at the same time. Much easier and you don't lose seeds while threading since you're doing that part last.
• When the oven is heated, place the skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 6 to 10 minutes (depending on your oven), until the shrimp are firm to the touch.
• For the dipping sauce, put the remaining ingredients into bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.

GRILLED SHRIMP RECIPE WITH CILANTRO SAUCE

Steps:

• Place shrimp and dressing in resealable plastic bag; seal tightly and shake to mix well. Refrigerate 20 min. to marinate.
• Blend next 5 ingredients in blender until smooth. Pour into small bowl; refrigerate until ready to serve.
• Heat greased grill to medium-high heat. Remove shrimp from marinade; discard marinade. Spear 1 shrimp onto each of 24 small wooden skewers (3-inch lengths.) Grill shrimp 5 to 7 min. or until pink, turning once. Serve with cilantro mixture as a dipping sauce.

CILANTRO LIME SHRIMP WITH A HONEY LIME DIPPING SAUCE

Steps:

• Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.
• Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.
• Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.
• Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

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.

GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE

Steps:

• Mix olive oil, red pepper flakes, and garlic.
• Process through blender or processor.
• Set Aside.
• Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
• Process or blend until smooth texture.
• Set aside and refrigerate.
• Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
• Grill over medium heat@ 2 1/2-3 minutes each side.
• Serve with Avocado dipping sauce.
• Note- do not make avocado dip too salty.