Cilantro Shrimp With Peanut Dip Recipes

PEANUT CILANTRO DIP

Steps:

• In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

CILANTRO SHRIMP WITH PEANUT DIP

Steps:

• Put shrimp in a bowl.
• In a blender puree the cilantro, lime juice, oil and salt and stir it into the shrimp.
• Cover the bowl and let it marinate in the refrigerator for at least 30 minutes up to 8 hours.
• In a small bowl whisk together the ingrdients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.
• Preheat the broiler, with the oven rack set on the top level.
• Spread the shrimp in a single layer in a large jelly roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.
• Serve the shrimp with the peanut sauce.
• Note: Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.

SHRIMP WITH CILANTRO PESTO

Steps:

• Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
• Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

GRILLED SHRIMP WITH CILANTRO, LIME, AND PEANUTS

Steps:

• Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
• Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
• Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

SECRET SHRIMP DIP

Steps:

• In a food processor, place cream cheese, sour cream, garlic, cilantro and shrimp. Mix until smooth. Sprinkle with salt and pepper. Transfer to a medium serving dish. Chill covered in the refrigerator at least 2 hours before serving.

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.

LEMON-CILANTRO SHRIMP DIP

Steps:

• Peel cooked shrimp, if necessary.
• Chop shrimp into 1/4 inch pieces.
• In a medium mixing bowl, combine all ingredients.
• Serve with good sourdough bread for spreading.

CILANTRO MARINATED SHRIMP

Steps:

• Heat broiler. If using an electric oven, place rack on top level and heat to broil/high.
• Puree lime juice, oil, cilantro and peppers in a blender until smooth. Toss shrimp in this mixture and marinate for 30 minutes.
• Place shrimp in single layer in 12 1/2-by-14 1/2-by-2-inch roasting pan.
• Broil 1 1/2 minutes. Turn each shrimp and broil another 1 1/2 minutes. Repeat with remaining shrimp.
• Sprinkle with salt. Using a toothpick, stick a cilantro leaf on top of each shrimp. Serve on a platter with wedges of lime. Serve hot, chilled or at room temperature.

CRISPY CILANTRO-CHILE SHRIMP

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.