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Grilled Tomatillo Shrimp

Grilled Tomatillo Shrimp recipe image
This vibrant dish features large shrimp marinated in a citrusy butter and chili oil, then grilled over mesquite coals for a smoky finish. It is served with a creamy, zesty green salsa made from tomatillos, avocado, jalapeno, and fresh lime. The combination of the charred shrimp and the cool, tangy salsa creates a perfect balance of heat and richness.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 484.8
Dietary: Gluten-free
Description
This vibrant dish features large shrimp marinated in a citrusy butter and chili oil, then grilled over mesquite coals for a smoky finish. It is served with a creamy, zesty green salsa made from tomatillos, avocado, jalapeno, and fresh lime. The combination of the charred shrimp and the cool, tangy salsa creates a perfect balance of heat and richness.
Ingredients
  • 5 ea Tomatillo;
  • 1 ea Avocado;
  • 1 ea Green tomato;cored & quarter
  • 2 ea Garlic;cloves
  • 1 ea Jalapeno chili;seeded;
  • 1 Cilantro;sprigs;
  • 1 Salt;
  • 6 Mesquite chip;
  • 1/4 cup Safflower oil
  • 1/4 cup Butter
  • 2 tablespoon Chili powder
  • 2 tablespoon Fresh lemon juice
  • 1 pound Shrimp;large
Directions
  1. 1
    For green salsa: Husk, core and quarter tomatillos.
  2. 2
    Peel, pit and cut avocado into 1-inch pieces.
  3. 3
    Finely chop tomatillos, tomato and garlic in processor, using on/off turns.
  4. 4
    Transfer to heavy medium saucepan.
  5. 5
    Simmer until beginning to soften, stirring occasionally, about 3 minutes.
  6. 6
    Pour mixture into blender.
  7. 7
    Add avocado, chili, cilantro and salt.
  8. 8
    Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes.
  9. 9
    (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled.
  10. 10
    Soak mesquite chips in water to cover 30 minutes and drain.
  11. 11
    Prepare barbecue grill with white-hot coals (or set gas grill on high).
  12. 12
    For marinade: Combine oil, butter, chili powder and lemon juice in small saucepan.
  13. 13
    Stir over medium heat until butter melts.
  14. 14
    Cool marinade slightly.
  15. 15
    Peel shrimp (leave tail on) and devein.
  16. 16
    Place in non aluminum bowl.
  17. 17
    Add marinade, mixing to coat.
  18. 18
    Marinate 15 minutes, turning occasionally.
  19. 19
    Oil barbecue rack.
  20. 20
    Add mesquite to coals.
  21. 21
    Thread shrimp on skewers.
  22. 22
    Grill until shrimp turn opaque, about 1 1/2 minutes on each side.
  23. 23
    (Can be prepared 30 minutes ahead.
  24. 24
    Wrap in foil and keep at room temperature.) Serve with green salsa.
  25. 25
    Available at Latin American markets

Nutrition Facts

Servings 1

Amount Per Serving
Calories 484.8kcal
% Daily Value *
Total Fat 33.1g51%
Saturated Fat 10.8g54%
Cholesterol 204.8mg69%
Sodium 350.0mg15%
Total Carbohydrate 25.5g9%
Dietary Fiber 6.2g25%
Sugars 3.5g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, avocado, blending, butter, chili, chiliseeded, chip, cilantrosprigs, fish, fresh, garliccloves, green, grilled, grilling, jalapeno, juice, lemon, main, mesquite, oil
Read it online: https://www.chefs-mate.com/recipe/grilled-tomatillo-shrimp/