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.
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 VERDE COCKTAIL
Provided by Food Network
Categories appetizer
Time 3h25m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Cut the shrimp in halves or thirds.
- Set a medium saute pan over medium to high heat and put in the lime juice. Heat for 1 minute. Add in the minced garlic and a dash of salt and pepper. Add in the shrimp and stir with a rubber spatula or wooden spoon. Cook until the shrimp are no longer translucent and have turned a very faint pink/white color, 5 to 7 minutes. Remove from the heat.
- Put the shrimp in a small bowl with a couple of ice cubes. When the ice has melted, drain the shrimp and place back in the bowl. Put in the refrigerator to chill for 2 to 3 hours. (Alternatively, if you are in a hurry, put the shrimp in a small bowl, cover completely with ice cubes and add 1/2 cup water. Let the shrimp sit in the ice bath while you prep the rest of the recipe.)
- Chop the avocado and cucumber the same size as the shrimp for consistency and presentation.
- In a medium bowl, add the avocados, cucumbers, red onions, cilantro and serranos. Add the chilled shrimp and gently fold (stir) together the ingredients. Squeeze over the juice of 1/2 lime and add a dash of salt and 2 dashes pepper.
- Serve in chilled cocktail glasses, like martini glasses, or in wide-rim 8- to 9-ounce glasses or small glass/ceramic bowls. Place each glass on a nice plate, then arrange some tortilla chips around the glass. Garnish with a fresh lime wedge. Some people like to dash hot sauce over their shrimp as well. We like Tapatio or Tabasco.
- Fill a medium stockpot halfway with vegetable oil and heat over high heat until a drop of water added to the oil crackles and hisses back at you. Carefully add the tortilla chips in batches with tongs and fry until a golden color, 2 to 3 minutes. Use the tongs to transfer the chips to a large bowl. Sprinkle a few dashes of seasoning salt over the chips and toss (with tongs) while still hot.
SHRIMP VERDE
This is a very versatile dish that can be used with toothpicks as an appetizer, as a side dish, or with angelhair pasta as a main dish.
Provided by Bippie
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet. Saute garlic and onions briefly, but do not brown the garlic.
- Toss in shrimp and saute until pink and opaque in the center. Stir in parsley and heat through.
- Remove from heat and pour into a serving dish. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 245.6, Fat 12.4, SaturatedFat 3.5, Cholesterol 183.8, Sodium 372.8, Carbohydrate 3.9, Fiber 1, Sugar 0.5, Protein 28.7
SHRIMP VERDE
Make and share this Shrimp Verde recipe from Food.com.
Provided by DrGaellon
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in olive oil in a large skillet. Saute garlic and scallions briefly, but do not brown the garlic.
- Toss in shrimp, salt, and red bell pepper and saute until shrimp are pink and barely opaque. Stir in white wine and parsley and simmer 2-3 minutes until wine reduces by half.
- Remove from heat and pour into a serving dish. Sprinkle with grated Romano cheese.
Nutrition Facts : Calories 205.5, Fat 8.4, SaturatedFat 2.7, Cholesterol 180.2, Sodium 421, Carbohydrate 5.1, Fiber 1.3, Sugar 1.1, Protein 24.1
SHRIMP VERDE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
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.
ONE-PAN SHRIMP ENCHILADAS VERDE
If the only thing holding you back from making enchilada verde tonight is the idea of standing over the countertop, stuffing and rolling tortillas, read on. These layered lasagna-style enchiladas cut your work in half. Instead, put all your effort into making a nearly effortless verde sauce with pan-roasted tomatillos, jalapeño and onion. Once that's done, there is little to do but layer and simmer: The shrimp cooks in minutes in the tomatillo bath. For the best flavor, look for wild-caught Gulf or Argentine shrimp. Then, the only challenge here is deciding how to portion fairly for four people (hint: be generous). If you make this in cast-iron, store any leftovers in glass or plastic in the fridge - the sauce is too acidic to spend a long time in a cast-iron pan - and reheat lightly over a very low flame. (Note, too, that the sauce can be made up to two days ahead, and refrigerated.)
Provided by Sarah Copeland
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. When hot, fry tortillas two at a time, until soft and lightly brown on the edges, about 30 seconds to 1 minute per side, and set aside.
- Add another tablespoon of oil to the pan, along with jalapeño and tomatillos. Increase the heat to high and cook, covered, until tomatillos and jalapeño are blistered and starting to wilt, about 8 to 10 minutes, stirring occasionally. Add about 3/4 of the onions, reserving a few slices for garnish, reduce the heat to medium and continue cooking until the onions are soft and the tomatillos start to slump. Remove from heat to cool slightly.
- Transfer tomatillos, onions and jalapeño to a blender along with most of the cilantro leaves and stems, and salt. Purée until completely smooth.
- Add another tablespoon of oil to the skillet and heat over medium heat. Carefully add a third of the sauce (it will sizzle) and lower heat to medium-low. Layer four tortillas, overlapping slightly, along the bottom of the pan. Sprinkle all the shrimp and half the cotija over tortillas. Drizzle in another third of the sauce, followed by the remaining tortillas, sauce and cotija. Cook, covered, over medium-low until shrimp is cooked through and the sauce is thickened and bubbly, and browning a bit around the edges, 5 to 7 minutes. Remove from the heat, sprinkle with sliced onions and cilantro and serve with crema or crème fraîche on the side.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1227 milligrams, Sugar 13 grams, TransFat 0 grams
GRILLED SHRIMP WITH SALSA VERDE
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
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.
SHRIMP IN SALSA VERDE
Provided by Robert Farrar Capon
Categories dinner, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
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
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