RICK'S CHIPOTLE SHRIMP
Steps:
- Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.
- The sauce: Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.
- The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice. Garnish with cilantro.
SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
- For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
- For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
- Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.
GREEN APPLE SALSA - THE WORLD'S GREATEST - BY FAR
I had to come up with an apple salsa recipe in class. I pulled this one out of thin air, and it came out extraordinarily good! In fact, when it comes to apple salsa recipes, this is by far the world's greatest.
Provided by -d1473
Categories Sauces
Time 30m
Yield 5-12 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze as much juice and pulp as possible out of the lemon and lime into a bowl.
- If you are feeling ambitious, use some of the zest as well.
- Add the honey and mix until uniform, set aside.
- Peel, core and dice the apples to 5mm (0.2 inches) While doing so, add the finished dices to the juice/honey mix so the apple bits don't turn brown.
- Peel and dice the onion to the same size as the apples, add this to the mix.
- Remove the stem and deseed the poblano. Dice to the same size as the others. Add to the mix.
- Finely chop the cilantro.
- Mix everything until uniform. If all goes well, it should have an eerie green color suitable for St. Patrick's day.
- Serve with chips or over lightly seasoned fish or pork.
Nutrition Facts : Calories 119.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 31, Fiber 4.1, Sugar 23.1, Protein 1.5
GRILLED SHRIMP AND APPLE SKEWERS
Steps:
- Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
- Preheat an outdoor grill for medium-high heat.
- Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
- Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 29.1 g, Cholesterol 213 mg, Fat 11.5 g, Fiber 1.8 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 246.5 mg, Sugar 25.3 g
APPLE CHIPOTLE SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos.
Provided by Sydney Mike
Categories Sauces
Time 10m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples with onion & bell peppers.
- In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
- Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.
SHRIMP W GREEN APPLE CHIPOTLE SALSA
Steps:
- 1. Combine all ingredients for salsa in a M bowl and mix well. refrigerate covered for at least 1 hour. 2. Combine all ingredients for spice mix in a S bowl. Leftover spice mix may be stored in an airtight container for future use. 3. Lightly dust shrimp w/ spice mix. If grilling, coat shrimp w/ evoo and cook until pink, about 1 minute on ea side. If sauteing, ad evoo to saute pan and heat to M. Saute for about 1 minute on ea side. 4. Serve 1/4 C salsa w/ three shrimp.
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- Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
- Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.
- Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.
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- Combine all ingredients for salsa in a medium bowl and mix well. Refrigerate for at least 1 hour.
- Combine all ingredients for spice mix in a small bowl. Leftovers may be stored in an airtight container for future use.
- Lightly dust shrimp with spice mix. If grilling, spray with olive oil and cook until pink, about 1 minute on each side. If sautéing, add olive oil to sauté pan and heat to medium. Sauté for about 1 minute on each side.
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