Grilled Ancho Shrimp Filling Recipes

GRILLED SHRIMP WITH PONZU SAUCE

Grilled Shrimp with Ponzu Sauce image

These grilled shrimp are marinated in a delicious sweet and citrus marinade, grilled, and served with a dipping sauce.

Provided by Derrick Riches

Categories Entree Appetizer Dinner Lunch

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1/3 cup / 80 mL soy sauce
1/4 cup / 60 mL mirin (sweet Japanese rice wine)
3 tablespoons / 45 mL fresh lemon juice
2 tablespoons / 30 mL vegetable oil
2 tablespoon / 30 mL brown sugar
1 tablespoon / 15 mL chopped peeled fresh ginger
1 teaspoon / 5 mL grated lemon zest
10 uncooked extra-large shrimp (about 10 ounces) with peels on
2 cups / 475 mL thinly sliced bok choy or Napa cabbage

Steps:

Prepare barbecue (medium-high heat).
Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.
Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.
Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly.
Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes.
Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you'd prefer.

Nutrition Facts : Calories 403 kcal, Carbohydrate 23 g, Cholesterol 284 mg, Fiber 1 g, Protein 39 g, SaturatedFat 1 g, Sodium 3276 mg, Fat 16 g, ServingSize Serves 2, UnsaturatedFat 13 g

GRILLED SHRIMP WITH ANCHO PASILLA SAUCE

Grilled Shrimp with Ancho Pasilla Sauce image

Categories Backyard BBQ Shrimp Hot Pepper Grill Grill/Barbecue Healthy Gourmet

Yield Makes 16 to 24 tacos

Number Of Ingredients 8

Ingredients

about 16 bamboo skewers
2 pounds large shrimp (about 48)
1/2 cup Ancho Pasilla Sauce
Accompaniments:
Warm Tortillas
additional Ancho Pasilla Sauce
chopped avocado
chopped white onion

Steps:

Soak skewers in water at least 30 minutes and up to several hours.
Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
Prepare grill.
Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
Remove shrimp from skewers and serve with accompaniments.

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC

Sauteed Shrimp with Ancho Chiles and Garlic image

Provided by Food Network

Categories main-dish

Number Of Ingredients 9

Ingredients

3/4 cup olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 pounds rock or medium shrimp, peeled and deveined
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3 large ancho chiles, wiped clean, stemmed, seeded and finely julienned
1 cup fish stock or clam juice
Juice of 3 limes
1 bunch Italian parsley, leaves only, chopped

Steps:

In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.

GRILLED ANCHO SHRIMP FILLING

Grilled Ancho Shrimp Filling image

If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and our Mango and Roasted Yellow Pepper Salsa.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

3/4 pound medium shrimp
1 tablespoon ancho-chile powder
1/2 teaspoon cayenne pepper
2 teaspoons canola oil
2 teaspoons salt

Steps:

Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.
Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.

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Mix the oil, chili and cinnamon in a bowl large enough to fit the shrimp, preferably one that has a good lid. If you can't find ancho chili powder, you can use regular chili powder which adds garlic powder, cumin, oregano and salt to the ancho chili. But nothing wrong with an extra bit of flavor.
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