Shrimp Kabobs With Tomatillo Avocado Salsa Recipe 485

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

SHRIMP KABOBS WITH TOMATILLO-AVOCADO SALSA RECIPE - (4.8/5)

Steps:

• For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry thoroughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator. For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving. To grill the shrimp: Light a charcoal fire. Drain the shrimp from the marinade. Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily. Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.

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.

TOMATILLO & AVOCADO SALSA

Steps:

• Place tomatillos and water in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving liquid.
• Place tomatillo, avicado flesh, jalapeno, green onions, cilantro, sour cream and salt in a blender or food processor.
• Process until smooth. Thin with reserved cooking liquid if necessary, should be pancake batter consistency, refrigerate.

AVOCADO SHRIMP SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.

SHRIMP AND AVOCADO SALSA

Steps:

• Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
• Stir in seafood sauce, ketchup and salt.
• Chill, covered, until serving time.
• Garnish with a whole jalapeño.
• Note- if you like it hotter, leave the seeds in the jalapenos.

AVOCADO AND ROASTED TOMATILLO SALSA

Steps:

• Preheat broiler.
• Remove husks and rinse tomatillos under warm water to remove stickiness. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat, turning them once, until softened and slightly charred, about 10 minutes.
• Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing rubber gloves, discard seeds from jalapeño if desired and coarsely chop. Add jalapeño to tomatillo mixture and puree until mixture is almost smooth. Transfer tomatillo mixture to a bowl.
• Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse.

CAJUN SHRIMP TACOS WITH TOMATILLO SALSA

Steps:

• For Sour Cream:
• Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
• For Shrimp:
• Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
• Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.

AVOCADO AND ROASTED TOMATILLO SALSA

Steps:

• Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
• Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
• Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.