Epicurious Cilantro Shrimp Recipe Recipe For Banana

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GRILLED SHRIMP WITH CHILE, CILANTRO, AND LIME



Grilled Shrimp with Chile, Cilantro, and Lime image

Provided by Zakary Pelaccio

Categories     Backyard BBQ     Dinner     Lunch     Lime     Shrimp     Grill     Grill/Barbecue     Healthy     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

16 jumbo shrimp, unpeeled, preferably head-on
6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (such as Holland or Anaheim), stemmed
8 garlic cloves
2 1" pieces ginger, peeled
1/4 cup fresh lime juice
2 tablespoons palm sugar or (packed) light brown sugar

Steps:

  • Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
  • Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
  • Serve immediately with sauce.

GRILLED SHRIMP WITH FETA, CILANTRO AND LIME



Grilled Shrimp with Feta, Cilantro and Lime image

Categories     Cheese     Citrus     Herb     Shellfish     Broil     Low Carb     Kid-Friendly     Quick & Easy     Backyard BBQ     Feta     Grill/Barbecue     Bon Appétit     Small Plates

Yield Serves 2

Number Of Ingredients 8

6 tablespoons olive oil
1/4 cup fresh lime juice
3 large garlic cloves, pressed
2 1/2 tablespoons chopped fresh cilantro
12 large uncooked shrimp, peeled, deveined, tails intact
3 bamboo or metal skewers
2 1/2-inch thick red onion slices
2 ounces crumbled feta cheese

Steps:

  • Mix first 3 ingredients and 1 tablespoon cilantro in large bowl. Add shrimp; toss to coat. Let stand 10 minutes. Prepare barbecue (medium-high heat) or preheat broiler. Remove shrimp from marinade. Skewer 6 shrimp on each of 2 skewers. Skewer onions on remaining skewer. Season shrimp and onions with some of marinade. Grill onions until tender and cooked through, about 3 minutes per side. Add shrimp to grill; cook until pink, about 2 minutes per side. Coarsely chop onions. Remove shrimp from skewers; divide between plates. Bring marinade to boil. Mix in onions, cheese and remaining 1 1/2 tablespoons cilantro. Spoon onion mixture over shrimp.

SHRIMP IN CILANTRO SAUCE



Shrimp in Cilantro Sauce image

Categories     Garlic     Sauté     Shrimp     Hot Pepper     Tomatillo     Cilantro     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 lb firm fresh tomatillos*, husks discarded and tomatillos rinsed in warm water and halved
1 lb fresh poblano chiles (about 4), seeds and ribs discarded, and chiles coarsely chopped
8 garlic cloves, crushed
1/2 cup water
1 1/2 teaspoons salt
2 lb large shrimp in shell (21 to 25 per lb)
1/2 cup olive oil
4 cups loosely packed fresh cilantro sprigs
1/2 stick (1/4 cup) unsalted butter
Accompaniment: rice

Steps:

  • Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
  • While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
  • Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
  • Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
  • *Available at Latino markets and many supermarkets.

SHRIMP EMPANADAS



Shrimp Empanadas image

If you can find head-on shrimp, please, please buy them and add the heads to the stock. They'll provide an incomparable richness and depth.

Provided by Ignacio Mattos

Categories     Bon Appétit

Yield 8-12 servings

Number Of Ingredients 19

Dough:
4 oz. lard, melted, slightly cooled
1 Tbsp. kosher salt
1 Tbsp. red wine vinegar
6 cups all-purpose flour, plus more for surface
Filling:
1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
4 Tbsp. extra-virgin olive oil, divided
1/3 cup dry white wine
1 medium onion, very finely chopped
4 garlic cloves, thinly sliced
6 Tbsp. chilled unsalted butter, cut into pieces
2 Tbsp. finely chopped cilantro
1 tsp. finely grated lemon zest
1/2 tsp. crushed red pepper flakes
Kosher salt
Vegetable oil (for frying; about 8 cups)
Special Equipment
A 4 1/2"-diameter cookie cutter; a deep-fry thermometer

Steps:

  • Dough:
  • Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine. Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
  • Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Wrap in plastic and chill at least 2 hours.
  • Filling and assembly:
  • Cut shrimp in half lengthwise, then finely chop (it's okay if some pieces get pasty). Set aside.
  • Heat 2 Tbsp. olive oil in a large saucepan over medium-high. Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add 2/3 cup water; bring to a boil. Reduce heat to low and simmer until reduced by one-third, 6-8 minutes. Let cool. Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.
  • Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat. Cook onion, stirring often, until softened but without taking on any color, about 5 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes. Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt. Let cool 20 minutes, then transfer to a medium bowl. Chill at least 1 hour before using.
  • Divide dough into 6 equal pieces. Cover all but 1 piece with plastic wrap and chill. Roll out remaining piece of dough to a 14" round about 1/16" thick.
  • Using cutter, punch out 6 rounds from dough. Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round. Fold dry side of dough up and over filling to create a semicircle. Pinch edges to seal; crimp. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and filling. Chill 20 minutes.
  • Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5-7 minutes per batch. Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.
  • Do ahead:
  • Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.

GRILLED FISH WITH CILANTRO CHUTNEY IN BANANA LEAVES



Grilled Fish with Cilantro Chutney in Banana Leaves image

Categories     Food Processor     Fish     Ginger     Quick & Easy     Backyard BBQ     Dinner     Coconut     Mint     Hot Pepper     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 15

For chutney
1 (1- by 1 1/2-inch) piece fresh ginger, peeled
5 garlic cloves
1 fresh hot green chile such as jalapeño or serrano, trimmed
1/2 cup chopped fresh coconut (see how to crack and peel fresh coconut )
3 cups fresh cilantro sprigs
1/3 cup fresh mint leaves
1/4 cup white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt, or to taste
For fish
1 (1-pound) package frozen banana leaves, thawed
6 (6-ounce) pieces white fish fillet (1 inch thick) such as wahoo, cod, or halibut
Special Equipment
kitchen string

Steps:

  • Prepare grill.
  • Make chutney:
  • Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
  • Prepare fish:
  • Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
  • Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
  • Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.

CRAB AND SHRIMP RICE NOODLE SOUP



Crab and Shrimp Rice Noodle Soup image

Categories     Sauce     Rice     Fry     Crab     Shrimp     Raw     Noodle     Simmer     Boil

Yield serves 6

Number Of Ingredients 23

Broth
3 1/2 quarts (14 cups) plus 1 1/4 cups water
1 live Dungeness crab, 1 1/2 pounds
2/3 cup dried shrimp
1 3/4 teaspoons salt
2 tablespoons fish sauce
8 egg whites, lightly beaten
3 tablespoons canola or other neutral oil
1 yellow onion, finely chopped
1 can (28 ounces) whole tomatoes, coarsely chopped with juices reserved
3 tablespoons fine shrimp sauce
Bowls
1 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained, and flushed with cold water
2 or 3 scallions, green part only, thinly sliced
1/4 cup chopped fresh cilantro, leafy tops only
Garnishes
1/4 to 1/3 pound water spinach stems, split into fine shreds, soaked in water to curl, and drained, or leaves from 1 small head romaine lettuce, halved lengthwise and cut crosswise into 1/4-inch-wide ribbons
3 cups bean sprouts (about 1/2 pound)
3/4 cup thinly sliced banana blossom bract (leaf), soaked in acidulated water, massaged with warm water, and drained well (optional; see Note)
2 or 3 limes, cut into wedges
12 to 20 sprigs Vietnamese balm and/or Thai basil (optional)
Spoonful of fine shrimp sauce (optional)
Mellow Chile-Garlic Mix (page 315), optional

Steps:

  • Pour the 3 1/2 quarts water into a 5- or 6-quart Dutch oven and bring to a rolling boil over high heat. Add the crab and cook, clean, and pick it as directed on page 322. Set the meat and the tomalley and fat aside. If you don't like the tomalley and fat, discard them along with the shell bits. Reserve 3 quarts (12 cups) of the cooking liquid for the broth.
  • To rehydrate the dried shrimp, put them in a small saucepan with the 1 1/4 cups water, bring to a simmer over medium heat, and cook for 10 minutes, or until slightly soft. Drain the shrimp into a sieve placed over a bowl and let cool completely. Add the cooking liquid to the reserved crab cooking liquid.
  • Put the cooled shrimp in a food processor and process to grind to a coarse texture. Add the crabmeat and tomalley and fat. Pulse 3 times to combine but not pulverize the crabmeat. Transfer to a bowl and mix in 1/2 teaspoon of the salt, 1 tablespoon of the fish sauce, and the egg whites. Set aside.
  • In a large, wide pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until fragrant and a bit soft. Add the tomatoes and their juices and the remaining 1 1/4 teaspoons salt and bring to a vigorous simmer. Cook, stirring frequently, for 10 to 12 minutes, or until most of the liquid has evaporated and the mixture is thick.
  • Add the shrimp sauce, the remaining 1 tablespoon fish sauce, and the reserved cooking liquid. Bring to a boil over high heat, lower the heat to a gentle simmer, and cook for 30 minutes.
  • Meanwhile, bring a large pot of water to a rolling boil, for reheating the noodles; ready the scallions and cilantro for assembling the bowls; and arrange the garnishes on a plate or put them in small dishes and put on the table.
  • Keeping the broth at a gentle simmer, use a large spoon to slowly stir it in one direction, scraping the bottom of the pot. As you stir with one hand, use the other to pour in the egg mixture. Keep stirring, and as soon as the egg mixture floats to the top, remove the spoon. Let the broth cook undisturbed for 5 minutes. When small bubbles break the surface, the soup is done. The broth underneath will be golden and clear with some solids at the bottom. Lower the heat so the broth stays warm while you assemble the bowls.
  • When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the boiling water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl.
  • Use a slotted spoon to transfer an equal portion of the floater to each bowl, on top of the noodles. Bring the broth to a rolling boil, taste, and salt, if necessary. Ladle 2 cups broth into each bowl, distributing the hot liquid evenly. Top with the scallions and cilantro. Serve immediately with the garnishes. It is customary for diners to add some vegetables, torn herb leaves, and squeezes of fresh line. Anyone wanting a brinier bowl should mix in a dab of shrimp sauce, while heat seekers should add a little of the chile-garlic mix.
  • Notes
  • To split and curl water spinach stems, use only the hollow portion of the stems, removing all leaves and tender stems (save those for a stir-fry, page 178). Soak the stems in water for 5 minutes to make them easier to split. A knife is traditionally used to split the stems, but a water spinach splitter (dao che rau muong, literally "knife for splitting water spinach"), available at Vietnamese markets, works much better. The thin metal rod attached to the round plastic top contains a set of sharp blades arranged like wheel spokes. Slide the splitter into the stem and then push the stem through the blades until about 4 inches of split stem protrudes. Grab the split portion and pull on it to drag the remaining stem portion through the blades. Deposit the shreds in a bowl of cold water and let soak for 15 minutes to curl. Drain before using.
  • For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon of distilled white vinegar and water to cover. Then massage and drain them.

SHRIMP WITH CHOCHOYOTES IN SMOKY, HERBY BROTH



Shrimp With Chochoyotes in Smoky, Herby Broth image

This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.

Provided by Christian Reynoso

Categories     Shrimp     Seafood     Shellfish     Butter     Olive Oil     Onion     Garlic     Jalapeño     Corn     Paprika     Hominy/Cornmeal/Masa     Lime Juice     Parsley     Cilantro     Mint     Lunch     Dinner     Appetizer     Soup/Stew     Soy Free     Wheat/Gluten-Free     Summer     Fall

Yield 4 Servings

Number Of Ingredients 13

6 Tbsp. chilled unsalted butter or extra-virgin olive oil, divided
8 oz. medium shrimp, peeled, deveined (about 20 )
1 Tbsp. plus 2½ tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided, plus more
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 large jalapeño, finely chopped
2 cups fresh corn kernels (from about 2 ears)
1 Tbsp. smoked paprika
1 lb. fresh masa or 1¾ cups (227 g) masa harina (such as Maseca)
⅓ cup fresh lime juice
2 cups coarsely chopped parsley
1 cup coarsely chopped cilantro
1 cup coarsely chopped mint

Steps:

  • Melt 3 Tbsp. butter in a large Dutch oven or other heavy pot over medium. When butter starts to bubble, add shrimp and stir to coat; season with salt. Cook, tossing, until shrimp are bright pink and beginning to curl, about 2 minutes. Using a slotted spoon, transfer to a plate.
  • Combine onion, garlic, jalapeño, and corn in same pot and cook, stirring often, until onion is softened and translucent, about 4 minutes. Stir in paprika, then 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt and pour in 6 cups water. Increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer gently while you prepare the chochoyotes. It's okay if the broth reduces slightly.
  • If using fresh masa, combine with remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, about 4 minutes.
  • If using masa harina, combine with 1¼ cups plus 1 Tbsp. water in a large bowl. Knead until water is absorbed with no loose bits of dry flour remaining and dough has a stiff cookie-dough-like consistency. Sprinkle remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt over dough. Coarsely grate remaining 3 Tbsp. butter on the large holes of a box grater directly into bowl (or cut into small pieces and add). Using your hands, knead dough until salt and butter are well incorporated, 6-8 minutes.
  • Turn dough out onto a surface and portion into about 20 pieces (about 1½ Tbsp. each); roll into balls. Cover balls with plastic wrap or a barely damp kitchen towel and, working one at a time, hold a ball in a cupped hand and press in the center with your thumb or index finger of your other hand to make an indent about two thirds deep. Dumpling should look a little like a belly button. If edges start to crack, moisten hands, reroll, and try again.
  • Add dumplings to broth and simmer very gently (or they might fall apart) until all of the dumplings have floated to the surface, 5-7 minutes, then continue to cook until firm and cooked through, 1-2 minutes more. (Masa harina dumplings may require an extra minute.) Stir in shrimp, lime juice, and three quarters of parsley, cilantro, and mint.
  • To serve, ladle into shallow bowls and top with remaining herbs.

SHRIMP KABOBS WITH LEMON WEDGES AND CILANTRO



Shrimp Kabobs with Lemon Wedges and Cilantro image

Yield Makes 8

Number Of Ingredients 6

1/2 cup loosely packed cilantro leaves, chopped
1/2 cup extra-virgin olive oil
2 pounds large shrimp (about 32)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
  • Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
  • Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.

COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE



Coconut Shrimp Tacos With Mango Salsa and Avocado Cilantro Sauce image

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

Provided by Christina Anstead

Categories     HarperCollins     Shellfish     Seafood     Shrimp     Dinner     Taco     Coconut     Salsa     Mango     Cilantro     Avocado     Peanut Free     Tree Nut Free     Soy Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 23

For the shrimp:
Coconut or avocado oil cooking spray
1 cup unsweetened shredded coconut
½ teaspoon paprika
Sea salt and freshly ground black pepper
1 egg
1 pound medium wild shrimp, peeled, deveined, and tails removed
For the salsa:
1 cup diced mango or pineapple
½ cup diced red bell pepper
¼ cup diced red onion
Zest and juice of 1 medium lime
2 tablespoons chopped fresh cilantro or mint
For the sauce:
1 cup loosely packed fresh cilantro
1 medium avocado
Juice of 1 medium lime
1 garlic clove
½ teaspoon ground cumin
Pinch of cayenne
Sea salt and freshly ground black pepper
For serving:
Small (gluten-free) corn tortillas or lettuce cups, finely shredded purple cabbage, avocado slices

Steps:

  • Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
  • In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
  • Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
  • Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
  • While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
  • In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
  • To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

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