Grilled Shrimp With Salsa Verde Recipes

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GRILLED SHRIMP WITH SALSA VERDE



Grilled Shrimp With Salsa Verde image

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

3 garlic cloves
2 tablespoons capers, rinsed and chopped
1 teaspoon coarse salt
1 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 lemons, 1 juiced (2 1/2 tablespoons), 1 cut in 6 wedges for garnish
1 tablespoon red-wine vinegar
24 jumbo shrimp, peeled (about 3 pounds)
1/2 teaspoon freshly ground black pepper

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



Grilled Shrimp Salsa image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound jumbo shrimp (21/25 count), peeled and deveined
1 ear corn, husked
1 small jalapeno pepper
2 scallions
1/2 red onion, cut into 4 wedges, root intact
Canola oil
Kosher salt
1 Persian cucumber, finely chopped
1 teaspoon lime zest (1 lime)
1/4 cup lime juice (4 to 5 limes), plus more to taste
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 cup fresh cilantro leaves, roughly chopped
1 small avocado, cut into 1/4-inch pieces
Tortilla chips, for serving

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 SHELL-ON SHRIMP WITH SALSA VERDE DIPPING SAUCE



Grilled Shell-On Shrimp with Salsa Verde Dipping Sauce image

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

2 lb. shell-on extra-jumbo (16 to 20 per lb.) shrimp
1/2 cup plus 2 Tbs. extra-virgin olive oil
4 medium garlic cloves, minced
Kosher salt and freshly ground black pepper
1 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh basil leaves
2 Tbs. drained capers
1-1/2 Tbs. fresh lemon juice
2 oil-packed anchovy fillets

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

FISH WITH GRILLED SALSA VERDE



Fish With Grilled Salsa Verde image

Provided by Pete Wells

Categories     easy

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 pounds filleted mackerel, bluefish or other oily fish, cut into 4 pieces
1/8 teaspoon cayenne
Salt
1 pound tomatillos, husked
1 jalapeño
1 small or ½ large red onion, sliced ½-inch thick
½ to ¾ cup chopped cilantro
Canola or olive oil, for the grill

Steps:

  • Light a grill. (If you are lighting charcoal, use plenty of it.) Season the fish with the cayenne, salt it liberally and return it to the refrigerator. When the grill is hot, cook the tomatillos, jalapeño and onion slices, taking them off the heat when they are soft and charred. Remove the skin and seeds from the jalapeño and roughly purée it with the tomatillos in a blender or food processor. Transfer to a serving bowl. Chop the onion slices and stir them into the salsa verde with the cilantro. Season well with salt.
  • When the fire has burned down to a medium heat (if you are using gas, simply turn down the flame), oil the fish and the grate. Grill the fish flesh side down first, turning once, until cooked through. The time will vary depending on the kind of fish and the heat of the fire but should not take more than 10 minutes. Thin the salsa with ¼ cup water until the consistency is more like Thanksgiving gravy than applesauce, and pass the bowl of salsa at the table.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 905 milligrams, Sugar 6 grams, TransFat 0 grams

TEX-MEX GRILLED SHRIMP AND SALSA



Tex-Mex Grilled Shrimp and Salsa image

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

GRILLED SHRIMP SALSA VERDE



Grilled Shrimp Salsa Verde image

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

2 cups fresh mint leaves
1 cup fresh parsley, flat-leaf
3 anchovy fillets, drained
2 shallots or 2 garlic cloves, peeled and quartered, I will use both
1/3 cup olive oil
2 tablespoons water
1/4 teaspoon fresh ground pepper
1 pinch salt
1 lb large shrimp, peeled, deveined, tail intact

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 WITH TOMATILLA SALSA



Grilled Shrimp with Tomatilla Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 pound tomatillas, papery skin removed and washed
1 small poblano pepper
1/4 bunch each, cilantro and parsley
1 teaspoon salt
1 pound (12 pieces) shrimp, head and shells on
Oil for brushing

Steps:

  • Preheat oven to 425 degrees. Preheat grill.
  • Place tomatilla and pepper on a cooking tray and roast for 20 minutes, or until tender and lightly brown. Cool completely. Place in food processor or blender with remaining salsa ingredients. Puree until smooth.
  • Heat grill or grill pan until smoking, making sure the grill is very clean. Brush grill with oil and allow to burn off. Brush the shrimp with oil and sprinkle all sides with salt and pepper. Place on grill and cook 4 minutes on each side. Serve immediately with the tomatilla salsa.

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA



Irresistible Grilled Shrimp with Fruit Salsa image

These skewers are super lean and scrumptious-especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings (1-1/4 cups salsa).

Number Of Ingredients 17

3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound uncooked large shrimp, peeled and deveined
FRUIT SALSA:
1 medium tart apple, peeled and cut into wedges
3/4 cup orange segments
2 tablespoons lime juice
2 green onions, cut into 2-inch pieces
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE



Spaghetti With Grilled Shrimp, Zucchini and Salsa Verde image

This is from my Food and Wine One Dish meals cookbook. They say to serve this with Sauvignon blanc, especially one from Frances Loire Valley. Looks like a fabulous summer recipe.

Provided by dicentra

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup fresh parsley
3 tablespoons capers, drained
1 garlic clove, chopped
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup olive oil, plus
2 teaspoons olive oil
2 zucchini, but into 1/4 inch slices
1 1/4 lbs large shrimp, shelled and deveined
3/4 lb spaghetti

Steps:

  • Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
  • With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
  • Set aside. 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 ¼ teaspoon of the salt.
  • Grill or broil the zucchini, turning, until just done, about 10 minutes.
  • When the slices are cool enough to handle, cut them crosswise into ½ 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 salt.
  • Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and 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 gilled zucchini and shrimp and toss with the salsa verde.

Nutrition Facts : Calories 754.5, Fat 33.5, SaturatedFat 4.8, Cholesterol 217.7, Sodium 1229.1, Carbohydrate 70.2, Fiber 4.4, Sugar 3.5, Protein 42.3

SHRIMP IN SALSA VERDE



Shrimp in Salsa Verde image

Provided by Robert Farrar Capon

Categories     dinner, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh shrimp
4 tablespoons clarified butter
2 cloves garlic (or more if desired), cut into slices
1/2 cup minced fresh parsley
1/2 teaspoon salt, or to taste
2 tablespoons flour
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
1/4 cup heavy cream
1/2 cup water
1/4 cup dry white wine

Steps:

  • Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
  • Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
  • Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 654 milligrams, Sugar 1 gram, TransFat 0 grams

SOUTHWESTERN SHRIMP WITH SALSA



Southwestern Shrimp with Salsa image

I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked jumbo shrimp, peeled and deveined
1 cup uncooked saffron rice
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and cubed
2 to 3 tablespoons lime juice
1-1/2 cups frozen corn, thawed
1 medium tomato, peeled, seeded and chopped
2 jalapeno peppers, seeded and minced
1/4 cup minced fresh cilantro
1 green onion, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

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From cpr.heart.org


GRILLED SHRIMP WITH SCALLION SALSA VERDE RECIPE | SIDECHEF
Jan 4, 2020 - This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you. Jan 4, 2020 - This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


GRILLED SHRIMP AND VEGETABLE SKEWERS WITH SALSA VERDE
· Print Recipe These are Grilled Shrimp and Vegetable Skewers with Salsa Verde that are drenched in salsa verde, cumin, and paprika. These Grilled Shrimp and Vegetable Skewers with Salsa Verde can be on your table in just 20 minutes, which make it a super easy convenient meal and perfect for a weekday. These Grilled Shrimp and Vegetable Skewers with Salsa …
From foodtalkdaily.com


THE CHEW: GREEN TOMATO SALSA VERDE + GRILLED SHRIMP RECIPE
2015-09-10 The Chew: Green Tomato Salsa Verde With Grilled Shrimp Recipe Directions. Preheat a grill or grill pan to high heat; Using a large bowl, add shrimp, garlic, oil, and oregano; Season with salt and pepper, then toss to coat evenly; Put the shrimp on the grill and cook for 2 minutes; Flip the shrimp and cook for 2 or 3 additional minutes, until ...
From foodus.com


CTV NEWS EDMONTON | RECIPES
Find breaking Edmonton & COVID-19 news, live coverage, weather, traffic, in-depth reporting, sports, local events and video.
From edmonton.ctvnews.ca


GRILLED SHRIMP WITH SALSA VERDE - MEXICAN RECIPES
Grilled Shrimp with Salsa Verde might be just the Mexican recipe you are searching for. This recipe makes 2 servings with 369 calories, 5g of protein, and 35g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a ...
From fooddiez.com


SICILIAN GRILLED SWORDFISH RECIPE WITH SALSA VERDE
Recipe Steps. 1: Place the swordfish steaks in a single layer in a glass or foil pan. Season generously with salt and pepper. Drizzle with oil and fresh lemon juice. Top with 2 sprigs of fresh rosemary, if desired. Let marinate for 15 minutes. 2: Meanwhile, make the salsa verde: Place the garlic, and anchovy, if using, and parsley in a food ...
From barbecuebible.com


SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI, AND SALSA VERDE RECIPE
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.
From foodandwine.com


GRILLED FISH WITH SALSA VERDE RECIPE | SPARKRECIPES
Divide the fish fillets between your plates with some of the juices from the pan. Meanwhile, to make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 2 tbsp of olive oil, to make a loose mixture.
From recipes.sparkpeople.com


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