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
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.
POZOLE VERDE WITH SHRIMP
Pozole comes in the three colors of the Mexican flag: green, white and red. Pozole blanco is known for its rich pork broth. As a rule of thumb, blanco is for pozole purists. Pozole rojo is known for its beautiful crimson, chile-forward flavors, and it's the signature traditional pozole for a reason. But I think pozole verde takes the cake with its complex broth made with pumpkin seeds, cilantro and tomatillo. This green variation tastes like it was cooking for hours and hours but comes together in just about an hour. Pozole verde hails from the state of Guerrero located in Mexico's Pacific coast. It is traditionally served with pork and topped with chunks of chicharrón. In this version, I use shrimp instead of pork for a lighter summer version of the dish. The plump shrimp shines against the backdrop of the rich nutty broth, the brightness from the tomatillos and herbs and the mellow heat from the fresh serrano chile.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Fill a large stockpot with 6 cups of water and bring to a boil. Add the hominy, bay leaves and 1 teaspoon salt and lower the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes.
- Meanwhile, add the sesame seeds, pumpkin seeds, tortillas and 2 cups water to a blender and puree until smooth.
- When the hominy are puffed, add the pumpkin seed mixture to the stockpot and stir to combine. Simmer on low as you prepare the salsa verde.
- To make the salsa verde, add the tomatillos, cilantro, garlic, serrano, yellow onion and 1 cup water to the same blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
- Add the oil to a large skillet over medium heat. When the oil is hot and shimmering, carefully add the salsa verde and cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and starts to simmer slowly. Uncover the skillet and continue to cook until the salsa is dark green and starts to thicken, about 15 minutes.
- Transfer the salsa verde and cinnamon to the stockpot with the hominy mixture and continue to simmer to allow the flavors to meld, 15 to 20 minutes. You may notice that the mixture separates just a bit, but it will come together as it simmers. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, remove the cinnamon stick and bay leaves. The broth should have a slightly thickened consistency, like heavy cream. If it's too thin, cook for 5 to 10 minutes more. If it's too thick, add 1/2 cup water.
- Slice the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Remove the stockpot from the heat and immediately add the shrimp to the stockpot. The shrimp will cook with the carryover heat, turning pink and being fully cooked in 3 to 5 minutes.
- Using a slotted spoon, scoop some of the hominy and shrimp mixture into deep bowls, about 1 cup per serving. Ladle some of the verde broth into each bowl and garnish with radishes, red onion, avocado, cabbage and a pinch of dried oregano. Serve with tostadas and lime wedges.
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 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
More about "shrimp verde recipes"
SALSA VERDE SHRIMP WITH CILANTRO RICE - DELISH
From delish.com
5/5 (3)Category Dinner, Main Dish
BEST ONE-PAN SALSA VERDE SHRIMP & RICE RECIPE - DELISH
From delish.com
2.8/5 (5)Availability In stockCategory Gluten-Free, Weeknight Meals, DinnerTotal Time 40 mins
SHRIMP ENCHILADAS WITH SALSA VERDE - MUY BUENO
From muybuenocookbook.com
SPICY SALSA VERDE SHRIMP - AN EASY SHRIMP RECIPE
From savoryexperiments.com
ONE PAN SHRIMP AND RICE RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
SALSA VERDE RICE WITH SHRIMP - MUY BUENO
From muybuenocookbook.com
AUTHENTIC MEXICAN AGUACHILE VERDE RECIPE - MY LATINA TABLE
From mylatinatable.com
QUICK POBLANO PINEAPPLE SHRIMP TACOS WITH CILANTRO JALAPEñO …
From halfbakedharvest.com
SHRIMP AGUACHILE VERDE RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
RICK BAYLESSSHRIMP CEVICHE VERDE - RICK BAYLESS
From rickbayless.com
RECIPE DETAILS | PUBLIX SUPER MARKETS
From publix.com
RECIPES ARCHIVE - KINDERS
From kinders.com
SALSA VERDE SHRIMP ENCHILADAS RECIPE | LAND O’LAKES
From landolakes.com
QUICK SHRIMP ENCHILADA BAKE - EATINGWELL
From eatingwell.com
SEARED SHRIMP WITH SALSA VERDE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
FAREWELL, SHRIMP AND PORK: ISRAEL REALLY IS BECOMING MORE KOSHER
From haaretz.com
SHRIMP POZOLE VERDE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #appetizers #main-dish #seafood #easy #dinner-party #holiday-event #shrimp #dietary #high-protein #low-carb #high-in-something #low-in-something #shellfish #3-steps-or-less
You'll also love