Ww Spicy Shrimp Kebabs With Tomatillo Salsa Food

SPICY GRILLED SHRIMP

Steps:

• Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
• Meanwhile, combine the spice rub ingredients and set aside.
• To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.

SHRIMP IN TOMATILLO AND HERB SAUCE

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.

TOMATILLO SALSA

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover.
• Bring to a boil.
• Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper.
• Blend to desired consistency.

ROASTED TOMATILLO SALSA

Steps:

• Heat oven to 500°F
• Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
• Cook, stirring once, until vegetables are charred,. about 15 minutes; set aside to cool.
• Remove stems (but not seeds) from peppers; discard.
• Peel garlic.
• Transfer ingredients to a food processor; process until coarsely chopped.
• Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
• Salsa will keep, refrigerated, up to 4 days.

SPICY SHRIMP SALSA

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.

WW SPICY SHRIMP KEBABS WITH TOMATILLO SALSA

Steps:

• To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
• Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
• Refrigerate, turning the bag occasionally, about 20 minutes.
• To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
• Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
• Remove the shrimp and vegetables from the marinade; discard the marinade.
• Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
• Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
• Serve with the salsa.