Ww Spicy Shrimp Kebabs With Tomatillo Salsa Recipes

WW 3 POINTS - SPICY SHRIMP WITH PAPAYA SALSA

Steps:

• Prepare grill for hot fire.
• Spray a grill basket with nonstick spray.
• Combine the paprika, thyme, salt, pepper, and cayenne in a medium bowl. Add shrimp and toss to coat.
• To make the salsa, combine the papaya, scallions, and lime juice in a bowl. Set aside.
• Place the shrimp in the grill basket and place basket onto grill rack.
• Grill shrimp until just opaque in center, 2-3 minutes on each side.
• Serve with salsa.
• 3 POints per serving (1/4 of the shrimp and 1/2 cup salsa).

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 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 KEBABS WITH JALAPENO LIME MARINADE

Steps:

• Combine first 9 ingredients in a large zip top plastic bag, marinate in refrigerator 30 minute.
• Remove shrimp, reserving marinade, thread shrimp,bell pepper cubes and lime wedges onto 12 skewers.
• Prepare grill or broiler, cook 4 minute each side (or until shrimp have turned pink), basting frequently with marinade.

GRILLED SHRIMP KEBABS WITH QUICK COCKTAIL SAUCE

Steps:

• In a small bowl, combine ketchup, horseradish, lemon juice, parsley and scallions.
• Cover and refrigerate until serving time. If using bamboo skewers, soak in water at least 3o minutes.
• Prepare hot grill.
• Thread shrimp on skewers and brush with olive oil.
• Grill, turning once until shrimp are pink and begin to curl; 4-6 minutes.
• Serve with cocktail sauce for dipping.

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.

CHILI SCALLOP AND SHRIMP KEBABS

Steps:

• Combine the crushed garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar and lemon juice.
• Shell shrimp and devein, leaving tail shells on.
• Clean the scallops.
• Add the shrimp and scallops to the marinade.
• Cover and marinate for 10-15 minutes.
• Skewer shrimp and scallops on skewers. (If using wooden skewers make sure to soak in water for about 30 minutes).
• Cook on a preheated lightly oiled barbecue grill for 4 minutes each side. Baste with the remaining marinade during cooking.

WW SPICY SHRIMP KEBABS WITH TOMATILLO SALSA

Steps:

• To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
• Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
• Refrigerate, turning the bag occasionally, about 20 minutes.
• To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
• Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
• Remove the shrimp and vegetables from the marinade; discard the marinade.
• Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
• Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
• Serve with the salsa.