SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
- For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
- For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
- Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.
SPICY CHIPOTLE SHRIMP WITH JALAPENO GREEN RICE
Provided by Silvana Nardone
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
- Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
- Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
- For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.
SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
Steps:
- Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.
GREEN APPLE & CHIPOTLE SALSA
Make and share this Green Apple & Chipotle Salsa recipe from Food.com.
Provided by Valeria
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the oil until hot but not smoking, add the onion, and cook over medium heat for 2 minutes. Add the apples,.
- cover and continue to cook over medium heat, stirring occasionally, for an additional 8 minutes, or until the apples are a bit soft on the exterior. Remove from heat and set aside to cool.
- Meanwhile, combine the chipotles and vinegar in a blender or food processor and puree. Transfer to a medium-sized bowl, add the cumin, lemon juice, molasses, oregano, salt, and pepper. Mix well.
- Add the apples and onions to the chipotle mixture and stir well. Allow to sit in the refrigerator, covered, overnight or for at least 2 hours.
Nutrition Facts : Calories 148.4, Fat 5.1, SaturatedFat 0.7, Sodium 6.5, Carbohydrate 27.6, Fiber 4, Sugar 19.2, Protein 0.8
APPLE CHIPOTLE SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos.
Provided by Sydney Mike
Categories Sauces
Time 10m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples with onion & bell peppers.
- In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
- Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.
CEDAR-PLANKED SHRIMP WITH CHIPOTLE-PUMPKIN SEED SALSA
Provided by Rick Rodgers
Categories Food Processor Shrimp Bell Pepper Hot Pepper Grill Healthy Seed Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (high heat). Place bell peppers on grill rack. Cover and grill until peppers are blistered and blackened on all sides, turning frequently, about 15 minutes. (Or char peppers over gas flame or in broiler until blackened on all sides.) Enclose peppers in paper bag and let stand 10 minutes. Peel, seed, and coarsely chop peppers.
- Sauté pepitas in small dry skillet over medium heat until lightly toasted, about 5 minutes. Remove from heat and cool in skillet.
- With processor running, drop garlic cloves through feed tube and finely chop. Add bell peppers, pepitas, chipotle chile, vinegar, and oregano and process until finely chopped. With machine running, gradually add oil and process until mixture is almost smooth. Season salsa to taste with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
- Prepare barbecue (medium-high heat).. Place cedar planks on hot grill rack and heat until cedar begins to smoke, 10 to 20 minutes depending on thickness of cedar. Turn cedar planks over. Arrange 12 shrimp on each plank. Cover and grill shrimp without turning until just opaque in center, about 5 minutes. Transfer planks with shrimp to heatproof platter. Serve hot or at room temperature with salsa for dipping.
- * Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
- More info: Look for cedar planks at cookware stores or order them online from fireandflavor.com or natures-cuisine.com. Look for planks that are about 3/4 inch thick (thinner ones can burn and warp on the grill). Be sure to buy natural planks, which are sometimes labeled "untreated." Avoid cedar shingles, as they may be treated with chemicals. When soaking planks, weigh them down so they're covered by the water.
SHRIMP W GREEN APPLE CHIPOTLE SALSA
Steps:
- 1. Combine all ingredients for salsa in a M bowl and mix well. refrigerate covered for at least 1 hour. 2. Combine all ingredients for spice mix in a S bowl. Leftover spice mix may be stored in an airtight container for future use. 3. Lightly dust shrimp w/ spice mix. If grilling, coat shrimp w/ evoo and cook until pink, about 1 minute on ea side. If sauteing, ad evoo to saute pan and heat to M. Saute for about 1 minute on ea side. 4. Serve 1/4 C salsa w/ three shrimp.
SHRIMP AND GREEN CHILE ENCHILADAS
From a NEW MEXICO chile website - YUM - Hatch chiles!!! Not positive on the times....so please bear with me....I haven't made these yet, so I tried to guess on the times.
Provided by Mommy Diva
Categories Tex Mex
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350° and oil a medium-size casserole dish.
- Bring the chicken broth to a simmer in a saucepan.
- Cut the shrimp into bite-sized pieces and cook in the broth for 3-4 minutes or until pink.
- Remove the shrimp to a bowl and save the broth.
- Cook the onion, garlic and mushrooms in the butter until soft-about 10 minutes.
- Add the flour and stir well.
- Add 1 cup of the saved chicken broth and simmer until thickened; Stir in the shrimp, salt and pepper.
- Using a hand blender or food processor, blend the green chile sauce, chopped chiles, and remaining 1 cup of the saved chicken broth.
- Heat the sauce in a small skillet and keep warm.
- Steam the corn tortillas a few at a time in the microwave.
- Put them in a plastic food bag and heat for 10-15 seconds on high, or just until softened;(If you prefer, fry tortillas in hot oil just until softened and drain on paper towels).
- Dip each tortilla into the green chile sauce, fill with about ¼ cup of the shrimp & mushroom mixture.
- Roll and place seam side down in a lightly oiled casserole.
- When all the tortillas have been rolled, pour the remaining sauce on top.
- Sprinkle with cheese; Bake 25 minutes.
- Sprinkle with chopped tomatoes and serve.
- The usual Mexican-style accompaniments for enchiladas are great served with these-refried beans, ensalada de col, guacamole, etc.
SHRIMP WITH GREEN APPLE CHIPOTLE SALSA
Make and share this Shrimp With Green Apple Chipotle Salsa recipe from Food.com.
Provided by Valeria
Categories Apple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For salsa, combine apple, onion, bell pepper, cilantro, apple juice, red wine vinegar and chili powder in a medium bowl and mix well. Refrigerate covered for at least 1 hour.
- For spice seasoning, combine in small bowl all remaining ingredients except for shrimp and olive oil. Leftover spice mix may be stored in an airtight container for future use.
- Lightly dust shrimp with spice mix. If grilling, coat shrimp with olive oil and cook until pink, about 1 minute on each side. If sauteing, add olive oil to saute pan and heat to medium. Saute for about 1 minute on each side.
- Serve 1/4 cup salsa with three shrimp.
Nutrition Facts : Calories 123.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 31.9, Sodium 3545.6, Carbohydrate 16, Fiber 6.1, Sugar 6.7, Protein 6.6
More about "shrimp w green apple chipotle salsa recipes"
SHRIMP TACOS WITH GREEN APPLE SALSA RECIPE
From myrecipes.com
5/5 (12)Total Time 49 minsServings 4Calories 259 per serving
- Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
- Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
- Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
From foodnetwork.ca
CHIPOTLE TOMATILLO GREEN-CHILI SALSA (COPYCAT)
From dinnerthendessert.com
SHRIMP IN ROASTED GREEN SALSA • MAMA LATINA TIPS
From mamalatinatips.com
PAN SEARED SHRIMP WITH CHIPOTLE LIME GLAZE - RECIPE GIRL
From recipegirl.com
CREAMY CHIPOTLE SHRIMP
From downshiftology.com
CANYON RANCH SPA SHRIMP WITH GREEN APPLE CHIPOTLE …
From spaindex.com
SHRIMP WITH GREEN APPLE CHIPOTLE | READ & BE WELL | CANYON RANCH
From canyonranch.com
Servings 4Carbohydrates 9gCalories 155Total Time 1 hr 30 mins
GREEN CHILE SHRIMP SCAMPI WITH SPAGHETTI RECIPE
From bonappetit.com
CHIPOTLE SHRIMP TACOS WITH PINEAPPLE SALSA RECIPE - PCC …
From pccmarkets.com
SHRIMP WITH GREEN APPLE-CHIPOTLE SALSA | MAIN DISH RECIPES, …
From pinterest.com
SHRIMP WITH GREEN APPLE CHIPOTLE SALSA RECIPE
From eatyourbooks.com
SHRIMP WITH GREEN APPLE-CHIPOTLE SALSA - APPLE A DAY
From kelseysappleaday.com
CHIPOTLE SALSA RECIPE
From dinneratthezoo.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