MEXICAN SHRIMP IN GREEN BEAN SAUCE
Something a little different, adapted from a little Mexican cookbook I have. Quick to make, too (preparation time includes the active cooking time).
Provided by Muffin Goddess
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
- Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
- Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
- Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
- This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
- NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.
Nutrition Facts : Calories 273.9, Fat 10.2, SaturatedFat 1.6, Cholesterol 174, Sodium 361.7, Carbohydrate 18.3, Fiber 4.5, Sugar 6, Protein 28.8
GREEN PIPIAN
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Provided by Martha Rose Shulman
Categories dips and spreads, one pot
Time 40m
Yield Makes about 1 3/4 cups
Number Of Ingredients 10
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
- Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
- Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
MARK BITTMAN'S SHRIMP IN GREEN SAUCE
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
- Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams
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