Shrimp In 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.

SALSA VERDE SHRIMP



Salsa Verde Shrimp image

Salsa Verde Shrimp has tender, succulent shrimp sautéed with tangy, spicy tomatillos, chiles and onion salsa then spooned over rice.

Provided by Kevin Is Cooking

Categories     Dinner     Main

Time 31m

Number Of Ingredients 15

2 lbs jumbo shrimp (shelled and deveined)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
2 cups salsa verde ((or see below homemade version))
2 cups steamed rice
1 cup cilantro leaves (divided)
1 lb tomatillos
6 Anaheim green chiles
2 jalapeños
2 Serrano chiles
1 large onion
5 garlic cloves
1 bunch cilantro

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.

Nutrition Facts : Calories 404 kcal, Carbohydrate 38 g, Protein 50 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1291 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

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

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE



Chipotle Shrimp Taco with Avocado Salsa Verde image

Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Steps:

  • Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
  • Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  • Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

SHRIMP IN SALSA VERDE AND ROASTED GARLIC-ARTICHOKE HUMMUS WITH FLATBREAD



Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 head peeled garlic cloves
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can water-packed artichoke hearts, strained
1/4 cup tahini (sesame paste)
1 tablespoon fresh lemon juice
2 large green tomatoes
1 jalapeno, seeded and minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
2 teaspoons olive oil
1 pound large shrimp, peeled and deveined
1/4 cup chopped scallions, as optional garnish

Steps:

  • Flatbread, for serving
  • Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
  • Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside.
  • In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.
  • Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.
  • Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top, if desired. Serve hummus and flatbread on the side.

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

SHRIMP TACO WITH SALSA VERDE



Shrimp Taco with Salsa Verde image

Delicious doesn't have to take all day. This Shrimp Taco with Salsa Verde take just 20 minutes to make. Go ahead and have more than one shrimp taco.

Provided by My Food and Family

Categories     Salsa Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 lb. uncooked deveined peeled large shrimp
2 Tbsp. water
4 cups loosely packed fresh cilantro, stems removed
8 corn tortillas (6 inch), warmed
3 radishes, thinly sliced
3 green onions, thinly sliced

Steps:

  • Heat 1/4 cup dressing in medium skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
  • Blend remaining dressing, water and cilantro in blender until smooth.
  • Spoon shrimp onto tortillas; top with radishes and onions. Drizzle with cilantro mixture.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE



Baked 'Paella' With Shrimp, Chorizo and Salsa Verde image

This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.

Provided by Yotam Ottolenghi

Categories     grains and rice, seafood, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

9 tablespoons/135 milliliters olive oil
1/2 packed cup/30 grams chopped fresh parsley
2 mild red or green chiles, such as Anaheim chiles, halved lengthwise, seeded and thinly sliced
7 garlic cloves, 2 roughly chopped and 5 thinly sliced lengthwise
Kosher salt and black pepper
1 1/3 pounds/600 grams whole, shell-on tiger or jumbo shrimp (prawns)
3/4 pound/340 grams boneless, skinless halibut fillet, cut into 6 equal pieces
2 lemons, 1 squeezed to get 1 1/2 tablespoons juice and 1 cut into 6 wedges
1/2 pound/225 grams fresh chorizo, casing discarded and chorizo roughly crumbled
2 large vine tomatoes (14 ounces/400 grams), roughly grated and skins discarded
1 medium yellow onion, finely chopped (about 5 ounces/150 grams)
1 tablespoon tomato paste
14 ounces/400 grams bomba rice
10 ounces/285 grams jarred or canned artichoke hearts marinated in oil, drained and halved
1 red bell pepper, stemmed, seeded, then cut into 1/2-inch/1-centimeter strips
1 1/4 teaspoons smoked sweet paprika
1 teaspoon saffron threads
3 1/4 cups/780 milliliters fish stock, warmed
2 cups/480 milliliters hot water

Steps:

  • Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
  • Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
  • Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
  • Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
  • Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
  • Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams

SHRIMP SALSA



Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

Steps:

  • Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

SHRIMP WITH GREEN SAUCE (GAMBAS EN SALSA VERDE)



Shrimp With Green Sauce (Gambas En Salsa Verde) image

A Spanish tapas. Be aware that tapas can be very small plates and you may actually want to serve something like 4 different tapas per person. This particular recipes yields just 3 shrimps per person with sauce.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons olive oil, plus more for drizzling
5 garlic cloves, minced
2 tablespoons brandy
1/2 cup dry white wine
1 cup fresh parsley, chopped
salt & freshly ground black pepper
18 large shrimp, peeled deveined tails intact

Steps:

  • In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
  • Add brandy and swirl it around in the skillet until it evaporates.
  • Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
  • Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
  • Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
  • Add green sauce, season with salt and pepper and heat until warmed through.
  • Drizzle with additional olive oil or water just to loosen sauce.
  • Serve with crusty bread.

SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA



Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana image

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Provided by Lena Cederham Birnbaum

Categories     Food Processor     Cheese     High Fiber     Cinco de Mayo     Dinner     Shrimp     Avocado     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
plus additional for garnish
1 cup (packed) chopped green onions
1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
plus thinly sliced red onion rounds for garnish
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
12 5 1/2-to 6-inch-diameter corn tortillas
12 ounces crumbled Cotija or feta cheese, divided

Steps:

  • Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
  • Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
  • Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
  • Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
  • Available in the produce section of some supermarkets and at Latin markets.

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From thecuriousplate.com


BEST ONE-PAN SALSA VERDE SHRIMP & RICE RECIPE - DELISH.COM
2021-07-06 In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 …
From delish.com


GRILLED SHRIMP WITH MINT SALSA VERDE | AMERICAN HEART ASSOCIATION
Preheat a grill pan on medium-high heat. Lightly spray with cooking spray. Remove the shrimp from the marinade. Discard the marinade. Grill the shrimp for 2 to 3 minutes on each side, or until pink and cooked through. Serve with the salsa verde drizzled on top.
From heart.org


GRILLED SHRIMP WITH SCALLION SALSA VERDE RECIPE | SIDECHEF
Mix well and set aside. Step 4. 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. Step 5. Grill the shrimp for 1-1/2 minutes on each side, and serve immediately with the Scallion Salsa Verde. Serve and enjoy!
From sidechef.com


PAN-SEARED SHRIMP WITH CHIVE GRITS & SALSA VERDE RECIPE
Instructions Checklist. Step 1. Bring 3 cups water, milk, and 2 teaspoons salt to a boil in a large heavy saucepan over high. Whisk in grits, and cook, whisking constantly, 45 seconds, scraping bottom and sides as needed. Return to a boil; cover and reduce heat to medium-low.
From myrecipes.com


GRILLED SHRIMP WITH SALSA VERDE | SHAPE
Toss the shrimp with the remaining oil and season with salt. Grill, turning once, until opaque, about 3 minutes. Serve with sauce. Grill, turning once, until opaque, about 3 …
From shape.com


RECIPE: SALSA VERDE SHRIMP & GNOCCHI WITH CRISPY ALMOND …
1 Prepare the ingredients: Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Finely chop the almonds. Pat the shrimp dry with paper towels; remove the tails.
From blueapron.com


PASTA SALSA VERDE WITH SHRIMP RECIPE - MEYER CANADA
Bring a large pot of slightly salted water to a boil. Add pasta and cook as directed; drain. Season the shrimp with salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add half of the shrimp and cook until lightly browned and opaque in the center, 1 minute to 1 minute and a half per side.
From meyercanada.commerceowl.com


TOMATO SALSA SHRIMP AND RICE - HAPPY FOODS TUBE
2017-04-15 Roughly chop all ingredients. Add these and oil to a food processor and process until smooth-ish. In a pan, melt butter and throw in shrimp. Cook for about 2 minutes before adding the salsa in. Bring to a boil. Reduce the heat to medium-low and simmer until it thickens a bit. Taste it and add salt, if needed.
From happyfoodstube.com


MOLCAJETE SHRIMP IN SALSA VERDE - NIBBLES AND FEASTS
2014-05-05 Ingredients. 5 tomatillos, husked and rinsed 1 jalapeño chile, stem removed 1/2 cup loosely packed cilantro, rinsed, roughly chopped and divided
From nibblesandfeasts.com


SHRIMP & FENNEL KEBABS WITH ITALIAN SALSA VERDE RECIPE
To prepare salsa verde, combine first 9 ingredients in a medium bowl, stirring with a whisk. Advertisement. Step 2. Preheat the grill to medium-high heat. Step 3. To prepare kebabs, combine 2 teaspoons oil and shrimp; toss to coat. Thread shrimp evenly onto 4 (12-inch) skewers. Thread 3 fennel wedges and 3 onion wedges alternately onto each of ...
From myrecipes.com


SHRIMP CHILE VERDE (CAMARONES EN CHILE VERDE ... - LA PIñA EN LA …
2016-12-09 Directions. Add 2 tablespoons of grapeseed or olive oil to a skillet and heat to medium heat. Add the onion, serrano and garlic. Season lightly with salt and pepper and saute for 5 minutes. Add the green chiles and salsa verde. Bring to a boil, reduce to a simmer. Taste for salt and pepper and let simmer for 5 minutes.
From pinaenlacocina.com


SALSA VERDE SHRIMP CEVICHE! - LA PIñA EN LA COCINA
2021-06-12 Cover with lid or plastic wrap and refrigerate for 1 hour. Drop shrimp shells into boiling water and cook for 10 minutes. Using a strainer remove the shells and discard. Immediately drop in the remaining uncooked shrimp. Cook for 3-4 minutes. Pour out 4 cups of the shrimp broth into a large measuring cup.
From pinaenlacocina.com


RUBY RED SHRIMP WITH WHITE BEANS AND KALE SALSA VERDE RECIPE
Divide the bean mixture among bowls, add the shrimp and brussels sprout leaves, and drizzle the salsa verde over the top. Kale Salsa Verde. Step 1. Bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain the kale and shock it in ice water. Drain again and squeeze it between your hands to remove ...
From houseandhome.com


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