Green Lightning Shrimp Recipes

Steps:

• Rinse shrimp under cold running water; drain and blot dry with paper towels.
• Peel and devein shrimp; thread shrimp onto 2 parallel skewers, using 2 skewers for each kabob.
• Arrange kebabs in a nonreactive baking dish.
• Set aside 3 tablespoons of the cilantro; place remaining cilantro, jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor; finely chop.
• With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste.
• Pour this marinade over the shrimp; let marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
• Melt butter in a saucepan over medium heat; add in minced garlic and the 3 tablespoons cilantro; cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes.
• Keep the garlic cilantro butter warm until ready to use.
• Set up grill for direct grilling and preheat.
• When ready to cook, brush and oil the grill grate.
• Drain the marinade from the shrimp kebabs; discard marinade.
• Place the shrimp kebabs on the hot grate and grill until just cooked through, 1-3 minutes per side, basting with the garlic cilantro butter.
• When done, the shrimp will turn pinkish white and feel firm to the touch.
• Transfer the grilled shrimp to a platter or plates; pour any of the remaining butter sauce over them; serve with lime wedges.

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Steps:

• Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
• Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.