Salsa Verde Caribbean Shrimp Recipes

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.

CARIBBEAN SHRIMP

Steps:

• Heat broiler.
• Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
• Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
• Whisk in oil, molasses and lime juice until smooth.
• Add shrimp; toss to coat.
• Cover and refrigerate for 10 minutes, stirring after 5 minutes.
• Arrange shrimp in single layer on broiler-pan rack.
• Broil about 4 inches from heat for 2 minutes.
• Turn shrimp over.
• Broil 1-2 minutes or until shrimp are cooked through.
• Serve shrimp immediately with white rice if desired.
• Garnish with lime wedges.
• Pour drippings from broiler pan over shrimp, if desired.

SHRIMP IN SALSA VERDE

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.

SALSA VERDE CARIBBEAN SHRIMP

Steps:

• Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
• Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
• Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

SHRIMP VERDE

Steps:

• Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat.
• Serve immediately.

SALSA VERDE

Steps:

• In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.

GRILLED SHRIMP WITH SALSA VERDE

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.

CHIHUAHUA-STYLE SALSA VERDE

Steps:

• Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
• Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.