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.
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
GRILLED SHRIMP SALSA
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
GRILLED SHRIMP SALSA VERDE
Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking.
Provided by Oolala
Categories Mexican
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
- Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
- This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
- Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
- This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
- Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
- Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
- Turn to grill 2-4 minutes more.
Nutrition Facts : Calories 307.7, Fat 20.5, SaturatedFat 3, Cholesterol 175.3, Sodium 331.2, Carbohydrate 5.7, Fiber 1.6, Sugar 0.1, Protein 25.1
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
More about "grilled shrimp salsa verde recipes"
GRILLED SHRIMP WITH SCALLION SALSA VERDE RECIPE | SIDECHEF
From sidechef.com
5/5 (3)Total Time 25 minsCuisine GlobalCalories 139 per serving
- In a large bowl, toss the Large Shrimp (1.5 pound) with Olive Oil (2 tablespoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Cover and refrigerate until ready to use.
- Combine the Scallion (3 stalk) and Red Wine Vinegar (4 tablespoon) in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.
- Add the Fresh Parsley (3/4 cup), Fresh Mint (1/2 cup), Garlic (1 clove), Capers (1 1/2 tablespoon), and Kosher Salt (1/2 teaspoon) and stir to combine. Add Olive Oil (9 tablespoon) (1/2 cup plus 1 Tbsp). Mix well and set aside.
- Prepare a charcoal grill with hot coals, or set a gas grill to medium-high heat, then brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp.
GRILLED SHRIMP WITH CILANTRO-LEMON SALSA VERDE
From sweetlifebake.com
Reviews 2Estimated Reading Time 2 mins
SALSA VERDE SHRIMP + VIDEO | KEVIN IS COOKING
From keviniscooking.com
GRILLED SHRIMP WITH MINT SALSA VERDE | AMERICAN HEART …
From heart.org
Servings 2Calories 150 per servingTotal Time 15 mins
GRILLED SHRIMP WITH MINT SALSA VERDE - AMERICAN STROKE ASSOCIATION
From stroke.org
CHILI LIME GRILLED SHRIMP WITH SALSA VERDE - GREATIST
From greatist.com
SALSA RECIPES THAT WILL FLAVOR ANY DISH - REAL SIMPLE
From realsimple.com
36 HEALTHY GRILLING RECIPES FOR SUMMER - YAHOO
From yahoo.com
SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA …
From bonappetit.com
GRILLED SHRIMP WITH SCALLION SALSA VERDE - LIDEYLIKES
From lideylikes.com
GRILLED SHRIMP SPAGHETTI WITH SALSA VERDE RECIPE | RECIPES.NET
From recipes.net
BAREFOOT CONTESSA | GRILLED HERB SHRIMP | RECIPES
From barefootcontessa.com
GRILLED SHRIMP WITH MINT SALSA VERDE | AMERICAN HEART ASSOCIATION …
From cpr.heart.org
RUBIO’S GRILLED GOURMET SHRIMP TACOS RECIPE (COPYCAT)
From joinmeinthekitchen.com
GRILLED SHRIMP WITH MINT SALSA VERDE | AMERICAN HEART ... - RECIPES
From recipes.heart.org
HEALTHY RECIPE: GRILLED SHRIMP WITH MINT SALSA VERDE
From blog.providence.org
ALLRECIPES
GRILLED SHRIMP WITH MINT SALSA VERDE | GO RED FOR WOMEN
From goredforwomen.org
WHERE TO FIND THE BEST NEW MARISCOS IN LOS ANGELES - LOS ANGELES …
From latimes.com
8 GRILLED SHRIMP RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
You'll also love