Grilled Shrimp Salsa Verde Recipes
GRILLED SHRIMP WITH SALSA VERDE
The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood and produce are available. The sauce can be made in advance and the shrimp broiled or grilled just before the meal. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
- Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.
GRILLED SHRIMP SALSA
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
GRILLED SCALLOPS WITH LEMONY SALSA VERDE
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Provided by Alison Roman
Categories Kid-Friendly Lemon Scallop Spring Summer Grill/Barbecue Cilantro Parsley Bon Appétit Seafood Shellfish Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
GRILLED SHELL-ON SHRIMP WITH SALSA VERDE DIPPING SAUCE
Italian salsa verde is a fresh herb sauce that lends a bright, clean note to this dish. The exotic-fruit notes of Côtes du Rhône Villages Séguret Rose contrast the umami undertone from the anchovy in the sauce.
Provided by David Bonom
Categories Appetizers
Yield Yields 3/4 cup salsa verde
Number Of Ingredients 9
Steps:
- Combine the shrimp, 2 Tbs. of the oil, 3 of the minced garlic cloves, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Toss well to coat the shrimp with the marinade. Refrigerate at least 30 minutes and up to 4 hours.
- Meanwhile, combine the remaining 1/2 cup oil, 1 minced garlic clove, parsley, basil, capers, lemon juice, and anchovy fillets in a blender. Process, shaking the blender if necessary, until smooth, about 1 minute. Season to taste with salt and pepper.
- Prepare a gas grill or charcoal grill to medium high (400°F to 475°F). (If using charcoal, the coals should be covered with white ash, and you should be able to hold your hand just above the grate for no more than 2 to 3 seconds.)
- Place the shrimp on the grate, close the lid, and grill until the shrimp are pink and curled, turning once, about 5 minutes. Transfer the shrimp to a serving platter. Serve the shrimp warm or at room temperature with the salsa verde and a bowl for the shells.
Nutrition Facts : ServingSize 6 to 8 as an appetizer; 4 as an entrée, Calories 280 kcal, Fat 170 kcal, SaturatedFat 2.5 g, TransFat 19 g, Carbohydrate 2 g, Protein 24 g, Cholesterol 175 mg, Sodium 340 mg, UnsaturatedFat 15.5 g
GRILLED SHRIMP SALSA VERDE
Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking.
Provided by Oolala
Categories Mexican
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
- Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
- This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
- Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
- This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
- Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
- Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
- Turn to grill 2-4 minutes more.
Nutrition Facts : Calories 307.7, Fat 20.5, SaturatedFat 3, Cholesterol 175.3, Sodium 331.2, Carbohydrate 5.7, Fiber 1.6, Sugar 0.1, Protein 25.1
GRILLED SHRIMP PIZZA
Having never made a pizza on the grill before, I was pleasantly surprised at how easy it was. This is a really tasty pizza! The salsa verde (GREEN salsa) and queso fresco cheese are a MUST, in my opinion, to the success of this pizza.
Provided by hepcat1
Categories Brunch
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine cheeses; set aside.
- Thread 6 shrimp onto each of 3 wooden skewers.
- Sprinkle shrimp with 1/8 teaspoon salt.
- Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.
- Cool slightly, and coarsely chop.
- Place dough on rimless baking sheet sprinkled with cornmeal.
- Brush dough with olive oil.
- Slide dough onto greased grill rack, using a spatula as a guide.
- Grill 3 minutes or until lightly browned on bottom; flip.
- Spread salsa over crust, leaving a 1/4 inch border.
- Top with shrimp and cheese mixture.
- Grill and additional 3 minutes or until crust is golden brown and cheese melts.
- Sprinkle with cilantro and serve immediately.
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- Combine cilantro, parsley, garlic, lime juice, oil, 1/4 tsp. salt, and pepper in a mini food processor. Process until the herbs are finely chopped. Reserve 1/4 cup of the salsa. Transfer the rest to a medium bowl and add beans, tomatoes, and cucumber; stir to combine.
- Thread shrimp onto four 12-inch metal or bamboo skewers and sprinkle with the remaining 1/4 tsp. salt. Grill the shrimp, turning once, until they turn pink and opaque, 2 to 3 minutes per side. Serve the shrimp over the vegetable mixture, drizzled with the reserved salsa. Garnish with additional cilantro, if desired.
GRILLED SHRIMP WITH SALSA VERDE | SHAPE
From shape.com
Total Time 20 mins
- Zest the lime into a bowl. Add 1 tablespoon juice, then stir in the scallion whites; set aside. Finely chop cilantro, parsley, and mint. Add to the bowl, along with the capers, peppers, and 1/4 cup oil. Stir and season to taste with salt.
- Heat a grill to high. Toss the shrimp with the remaining oil and season with salt. Grill, turning once, until opaque, about 3 minutes. Serve with sauce.
SHRIMP TACOS WITH AVOCADO SALSA VERDE - RECIPE RUNNER
From reciperunner.com
4.3/5 (29)Total Time 30 minsCategory Tacos + TostadasCalories 274 per serving
- Preheat oven to 425° F. Put the onion, jalapeño, and tomatillos on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and toss together until coated. Roast for approximately 8-10 minutes or until the vegetables are soft. Remove from the oven and let them cool for a few minutes.
- Add the roasted vegetables and the remaining ingredients to a food processor or blender. Pulse or blend until the salsa is mostly smooth. Taste for seasoning and set aside until ready to use.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. In a large bowl toss together the shrimp, cumin, chili powder, salt and pepper until coated. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Char the tortillas over an open flame on a gas stove or grill or warm them in the microwave wrapped in a damp paper towel until they are pliable. Fill the tortillas with 3 shrimp and top with the avocado salsa verde, chopped red onions, cilantro and diced avocado. Serve with a lime wedge on the side.
SPAGHETTI & GRILLED SHRIMP, ZUCCHINI, & SALSA VERDE RECIPE ...
From myrecipes.com
Servings 4
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
- Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
- Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
GRILLED SHRIMP PIZZA RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Calories 458 per servingServings 6
- To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal. Brush each portion with 1 teaspoon oil; coat lightly with cooking spray. Cover with plastic wrap; chill.
GRILLED SHRIMP WITH SCALLION SALSA VERDE RECIPE | SIDECHEF
From sidechef.com
5/5 (4)Total Time 25 minsCuisine GlobalCalories 139 per serving
- In a large bowl, toss the Large Shrimp (1.5 pound) with Olive Oil (2 tablespoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Cover and refrigerate until ready to use.
- Combine the Scallion (3 stalk) and Red Wine Vinegar (4 tablespoon) in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.
- Add the Fresh Parsley (3/4 cup), Fresh Mint (1/2 cup), Garlic (1 clove), Capers (1 1/2 tablespoon), and Kosher Salt (1/2 teaspoon) and stir to combine. Add Olive Oil (9 tablespoon) (1/2 cup plus 1 Tbsp). Mix well and set aside.
- Prepare a charcoal grill with hot coals, or set a gas grill to medium-high heat, then brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp.
GRILLED SHRIMP SPAGHETTI WITH SALSA VERDE RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory PastaServings 4Total Time 36 mins
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender
- Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta
GRILLED SHRIMP WITH SCALLION SALSA VERDE - LIDEYLIKES
From lideylikes.com
Reviews 7Estimated Reading Time 2 mins
- In a large bowl, toss the shrimp with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate until ready to use.
- Combine the scallions and vinegar in a 2-cup glass measuring cup or medium bowl, and let the scallions sit in the vinegar for 15 minutes. Add the parsley, mint, garlic, capers, and ½ teaspoon salt and stir to combine. Add ½ cup plus 1 tablespoon olive oil. Mix well and set aside.
- Brush your grill grates with oil to prevent the shrimp from sticking, then prepare a charcoal grill with hot coals (or set a gas grill to medium-high heat) Skewer the shrimp and grill skewers for about 1½ minutes on each side. Serve hot with the salse verde.
- Note: The oil separates naturally as the salsa verde sits - just give it a good stir before serving!Copyright 2017, Lidey Heuck, All Rights Reserved
SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI, AND SALSA VERDE ...
From foodandwine.com
Servings 4
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
- Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
- Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.
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- Thread the shrimp onto skewers. Separately, thread the bell pepper and onions on separate skewers. Place the salsa verde in a cup along with paprika and cumin and mix.
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