SHRIMP IN TOMATILLO AND HERB SAUCE
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn't easy to find in the United States. I've created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 40m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.
- Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.
- Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP & GRITS WITH TOMATILLO SAUCE RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add cornmeal (or grits), broth, milk, 1/2 teaspoon salt and pepper. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover, reduce heat to a simmer and cook, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Let stand 5 minutes before serving. About 30 minutes before the grits are done, preheat broiler to high. Place tomatillos, onion slices and poblanos on a rimmed baking sheet and broil 3 to 4 inches from the heat source, turning once, until the peppers are blistered and the onion is beginning to color, 5 to 10 minutes. Transfer the tomatillos to a food processor (or blender); puree until smooth. Transfer to a large saucepan. When cool enough to handle, peel the peppers and remove stems and seeds. Chop the peppers and onion and add to the pureed tomatillos along with the remaining 1/4 teaspoon salt; bring to a simmer over medium heat. Cook, stirring, until thickened, about 5 minutes. Meanwhile, cook bacon in a large, heavy skillet over medium heat. Remove to a paper-towel-lined plate; crumble. Add shrimp to the pan and cook, turning once, until just cooked through, 3 to 5 minutes. Stir the bacon and cilantro into the tomatillo sauce. Serve sauce and shrimp over the grits. Tomatillos-tart fruits that look like husk-covered green tomatoes-add a savory tang to this charred-tomatillo sauce served with shrimp and grits. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.
SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE
Provided by Bobby Flay
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
- When shrimp is chilled, serve with dipping sauce.
- Preheat oven to 400 degrees F.
- Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.
SOUTH OF THE BORDER SHRIMP AND GRITS
This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp and Grits Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
- Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g
TOMATILLO SHRIMP
Provided by Ingrid Hoffmann
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
SHRIMP IN TOMATILLO AND HERB SAUCE
from New York Times' "Recipes for Health" - http://www.nytimes.com/2010/09/17/health/nutrition/17recipehealth.html?_r=1&src=twt&twt=nytimeshealth
Provided by ellie3763
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the garlic in a mortar and pestle with a generous amount. Grind to a paste. Add 1 tbsp olive oil and blend together.
- Preheat the broiler. Cover a rimmed baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler on the highest rack and broil 2-5 minutes, until charred on one side. Turn over and broil the other side for 2-5 minutes until charred on the other side.
- Remove tomatillos from the heat and transfer to a blender, including any juice that may have accumulated. Add chilies, basil, mint, and tarragon and blend until smooth. Season with salt to taste.
- Season the shrimp with salt and pepper. Heat the remaining 1 tbsp olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for 1 minute then use tongs to turn the shrimp over and cook on the other side for one minute. Remove shrimp from the pan and set aside.
- Add garlic paste to the hot pan and cook, stirring, for 30 seconds to 1 minute, until fragrant. Add the tomatillo mixture, stir together, and lower the heat to medium-low. Simmer for 5 minutes, stirring constantly, until the sauce thickens slightly.
- Return the shrimp to the pan, bring to a simmer, and cook for about 3 minutes, stirring often, until the sauce coats the shrimp and the shrimp is cooked through. Taste, season with salt and pepper as necessary, and serve.
Nutrition Facts : Calories 238.1, Fat 9.9, SaturatedFat 1.5, Cholesterol 216, Sodium 212.6, Carbohydrate 6.7, Fiber 1.6, Sugar 2.4, Protein 29.9
SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE
I came across this recipe for summer-time barbecues while looking for interesting ideas for using a smoker/barbecue and will be making this soon. Recipe source: Bon Appetit (November 1985)
Provided by ellie_
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
- In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
- Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
- Serve shrimp with sauce.
Nutrition Facts : Calories 354.4, Fat 24.8, SaturatedFat 14.4, Cholesterol 282.9, Sodium 1066.2, Carbohydrate 8.7, Fiber 1.4, Sugar 3.4, Protein 24.7
BUFFALO SHRIMP WITH SWEET POTATO GRITS
Combining three of the South's most treasured dishes, makes for a fast, easy, delicious dish to serve for breakfast or lunch! Shrimp and Grits is classic southern comfort food meal at its best. Spicy shrimp topped on a bed of creamy cheesey grits. But this dish takes it a step further by adding another southern staple- sweat potato! Rich and smooth and thick without heavy cream. One bite and your guests will be smiling ear to ear! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted. , Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.
Nutrition Facts : Calories 361 calories, Fat 16g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 837mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.
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