GRILLED SHRIMP WITH TOMATILLOS
Make and share this Grilled Shrimp With Tomatillos recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill to medium high.
- In bowl toss shrimp with 1 tablespoon olive oil, garlic, 1/4 teaspoon salt and pepper. While vegetables are cooking - let shrimp marinate.
- In another bowl combine tomatillo wedges with olive oil to coat and season with salt and pepper. Grill wedges until charred and crisp-tender (5 minutes, turning once). Place in a large bowl and set aside.
- Brush green onions and serrano chile with olive oil. Grill until tender and charred (2 minutes). Remove from heat and let cool - then slice onions crosswise into 2-inch pieces and add to the tomatillos. Toss and season with salt and pepper.
- Grill shrimp (4-5 minutes, turning). Remove from grill and toss in bowl with vegetables along with the cumin and oregano.
- Serve with grilled tortillas.
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.
SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
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
MARINATED GRILLED SHRIMP
A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!
Provided by BLONDIEPEREZ
Categories Seafood Shellfish Shrimp
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Nutrition Facts : Calories 273 calories, Carbohydrate 2.8 g, Cholesterol 230 mg, Fat 14.7 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 2.2 g, Sodium 471.8 mg, Sugar 0.4 g
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