Epicurious Cilantro Shrimp Recipe Recipe For Chicken

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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.

THAI-STYLE CHICKEN AND RICE SOUP



Thai-Style Chicken and Rice Soup image

Categories     Soup/Stew     Chicken     Ginger     Poultry     Rice     Coconut     Curry     Winter     Cilantro     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 15

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

Steps:

  • Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
  • Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.
  • *Available at Asian markets, some specialty foods shops, and some supermarkets.

BAHIAN CHICKEN AND SHRIMP STEW



Bahian Chicken and Shrimp Stew image

Categories     Soup/Stew     Milk/Cream     Chicken     Onion     Tomato     Stew     Lime     Peanut     Cashew     Shrimp     Hot Pepper     Cilantro     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1/2 lb medium shrimp in shell (21 to 25 per lb), peeled and deveined
1 oz dried shrimp*
1/2 cup salted roasted cocktail peanuts
1/2 cup salted roasted cashews
2 medium onions, chopped
1 green bell pepper, chopped
1 lb fresh tomatoes, chopped
4 bottled red malagueta peppers** or 1- to 2-inch fresh red Thai chiles
1 3/4 cups chicken stock or reduced-sodium chicken broth (14 fl oz)
1 cup well-stirred canned unsweetened coconut milk (8 fl oz)
1/2 cup chopped fresh cilantro
2 tablespoons dendê oil***, optional
Special Equipment
an electric coffee/spice grinder

Steps:

  • Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
  • Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
  • Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
  • Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
  • Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
  • Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
  • *Available at Asian markets.
  • **Available at some Latino markets.
  • ***Available at some Lantino markets and sendexnet.com.

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.

LEMON CILANTRO SHRIMP/CHICKEN



Lemon Cilantro Shrimp/Chicken image

Taken from Nita Mahta's Party Cooking. If you don't like shrimp, just replace it with 1lb boneless skinless chicken breasts cut into small pieces.

Provided by Sam 3

Categories     < 30 Mins

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 lb cleaned shrimp
1 cup fresh cilantro, chopped
2 tablespoons lemon juice
1/2 cup lettuce, shredded (optional)
2 tablespoons garlic, finely chopped
6 tablespoons stir-fry sauce
1 tablespoon soya sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chili flakes
1/2 teaspoon peppercorn, crushed
3 tablespoons oil

Steps:

  • Heat oil in a wok or frying pan.
  • Add garlic and fry until it starts to change color.
  • Add salt, sugar and chili flakes.
  • Add shrimp and lemon juice, stir fry for 1 minute.
  • Add lettuce and cilantro, cook for 1 minute.
  • Add soya sauce and stir fry sauce.
  • Cook until shrimp turn whitish and are no longer pink, about 2 minutes.

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE



Chicken, Shrimp and Beef Sates with Peanut Sauce image

Categories     Beef     Chicken     Appetizer     Marinate     Kid-Friendly     Peanut     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free     Small Plates

Yield Serves 8

Number Of Ingredients 22

For Saté:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 1/2 tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
36 (about) bamboo skewers, soaked in water 30 minutes
Banana leaves or ornamental kale
Lime slices
For peanut sauce:
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 14 1/2-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne
Hibiscus or gardenia flowers (optional)

Steps:

  • For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
  • Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
  • For peanut sauce:
  • Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

LIME-CILANTRO SHRIMP



Lime-Cilantro Shrimp image

Served on a bed of shredded lettuce and garnished this a fresh summer appetizer goes well with chicken fajitas and margaritas.

Provided by JOHN TYLER

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 lb shrimp, cooked, peeled and deveined
2 large limes
1 bunch fresh cilantro

Steps:

  • Combine shrimp, juice of two limes and chopped cilantro, to taste, and place in air-tight container.
  • Shake periodically to coat evenly.
  • Refrigerate for four hours or overnight.
  • Garnish with lemon and lime wedges.
  • Serve with salsa and chips.

Nutrition Facts : Calories 82.6, Fat 0.9, SaturatedFat 0.2, Cholesterol 147.2, Sodium 171.9, Carbohydrate 2.5, Fiber 0.8, Sugar 0.4, Protein 16.1

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 CHICKEN AND PINEAPPLE SKEWERS



Coconut Chicken and Pineapple Skewers image

From Epicurious. This can be made with shrimp instead of chicken, and mango may be substituted for the pineapple. Time does not include soaking skewers or marinating.

Provided by FLKeysJen

Categories     Chicken Breast

Time 30m

Yield 20 coconut chicken skewers, 10 serving(s)

Number Of Ingredients 11

2 (1/2 lb) boneless skinless chicken breast (about 1 lb)
2 garlic cloves, chopped
1 shallot, chopped
2 tablespoons fresh ginger, chopped
1/2 cup fresh cilantro
1 teaspoon salt
2 teaspoons cumin
2 tablespoons peanut oil
1 lime, juice of
5 ounces unsweetened coconut milk
1/2 fresh pineapple (20 3/4-inch cubes)

Steps:

  • Soak bamboo skewers in water for at least 30 minutes.
  • Cut chicken into 3/4-inch cubes and place in a bowl.
  • Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
  • Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
  • Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

Nutrition Facts : Calories 132.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 29.1, Sodium 289.2, Carbohydrate 7.7, Fiber 0.8, Sugar 4.6, Protein 10.4

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