Shrimp Flautas With Roasted Tomatillo Salsa Recipes

GRILLED SHRIMP WITH TOMATILLA SALSA

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.

SHRIMP FLAUTAS

Steps:

• To make the flautas: Grind one third of the shrimp, the cilantro, green onions, chipotles, and egg in a food processor. Salt to taste. Coarsely chop the remaining shrimp and fold into the mixture. Spread the tortillas on a work surface. Place 2 to 3 tablespoons of the mixture on the bottom half of the tortillas and roll up, sealing with a little egg and flour mixture. Refrigerate until ready to deep fry. To make the sauce: Heat the oil over medium-high heat and brown the tomatillo halves, cut-side down, lightly. Add the chicken stock and stir up the browned bits on the bottom of the pan. Remove from heat. In a food processor, puree with the salsa, garlic, and honey. Season to taste with salt. Set aside. To serve: Preheat the oven to 275 F. Heat the vegetable oil to 350 F in a deep fryer or large deep pan. Slip the flautas, a few at a time, into the oil and deep fry until golden. Remove with tongs or a skimmer and drain on paper towels. Place on a sheet pan and put in the oven to stay warm. Repeat with remaining flautas. Do not crowd the pan; let the oil return to temperature between each batch. Reheat the tomatillo sauce. Trim both ends of the flautas, and cut them in half diagonally. Place a small amount of sauce on each plate and stand the flautas up in the middle.

SHRIMP FLAUTAS WITH ROASTED TOMATILLO SALSA

Steps:

• Step 1 Preheat your oven to 450 degrees F.
• Step 2 Place poblano peppers, onions, tomatillos, jalapenos and whole garlic cloves on a sheet pan. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 20 minutes. Remove pan and allow peppers to cool slightly before cutting off stems and using the back of your knife to scrape the seeds out of the peppers. Remove the garlic from their skins.
• Step 3 In a blender, add the peppers, onion, tomatillos, garlic cloves, lime juice, and the cilantro leaves. Puree the mixture until smooth. Season with kosher salt. Pour into a serving bowl and set aside until ready to serve.
• Step 4 For the Flautas: In a large saute pan heat 2 tablespoons of olive oil and butter over medium heat. Add the sliced onion and peppers and stir until caramelized and soft, about 15 minutes. Add smoked paprika, cumin and a pinch of cayenne, cook until fragrant, 30 seconds.
• Step 5 Add the shrimp to the pan and cook for 2 minutes until the shrimp are no longer opaque. Season with kosher salt and ground black pepper. Turn heat off and set aside.
• Step 6 In a cast iron skillet fill with canola oil 1/2″ deep. Heat to 350 degrees F. In the middle of each tortilla spoon 2 small spoonfuls of shrimp mixture and sprinkle with monterey jack cheese on top. Work in batches, roll the flautas up and use tongs to place seam side down in the hot oil. The tortillas will seal themselves as they cook. Fry for 2 minutes per side until golden brown and crispy. Make sure the oil doesn't get too hot. Remove flautas and let them drain on a paper towel lined plate. Serve flautas with roasted tomatillo sauce and enjoy!

SMOKED CHILE BUTTER-BRUSHED SHRIMP WITH TOMATILLO SALSA

Steps:

• For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.
• For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.
• For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

GRILLED SHRIMP WITH TOMATILLOS

Steps:

• Heat a grill to medium high.
• In bowl toss shrimp with 1 tablespoon olive oil, garlic, 1/4 teaspoon salt and pepper. While vegetables are cooking - let shrimp marinate.
• In another bowl combine tomatillo wedges with olive oil to coat and season with salt and pepper. Grill wedges until charred and crisp-tender (5 minutes, turning once). Place in a large bowl and set aside.
• Brush green onions and serrano chile with olive oil. Grill until tender and charred (2 minutes). Remove from heat and let cool - then slice onions crosswise into 2-inch pieces and add to the tomatillos. Toss and season with salt and pepper.
• Grill shrimp (4-5 minutes, turning). Remove from grill and toss in bowl with vegetables along with the cumin and oregano.
• Serve with grilled tortillas.

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA

Steps:

• Prepare a grill for medium-high heat; lightly oil the grates.
• Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
• Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
• Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

SHRIMP BRUSHED WITH CHIPOTLE BUTTER SERVED WITH TOMATILLO SALSA

Steps:

• Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.;
• Combine all ingredients in a medium bowl and season with salt and pepper, to tast;
• Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa.;