Best Ancho Grilled Shrimp With Smoked Corn Tomato Rel Recipes
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
Steps:
- In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.
SAUTEED SHRIMP IN ANCHO CHILI SAUCE
Provided by Moira Hodgson
Categories main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
- Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
- Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
- Rinse the shrimp under cold water.
- Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
- Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1294 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SHRIMP WITH ANCHO PASILLA SAUCE
Categories Backyard BBQ Shrimp Hot Pepper Grill Grill/Barbecue Healthy Gourmet
Yield Makes 16 to 24 tacos
Number Of Ingredients 8
Steps:
- Soak skewers in water at least 30 minutes and up to several hours.
- Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
- Prepare grill.
- Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
- Remove shrimp from skewers and serve with accompaniments.
GRILLED ANCHO SHRIMP FILLING
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and our Mango and Roasted Yellow Pepper Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.
- Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.
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Ancho Grilled Shrimp with Smoked Corn Tomato Relish: A Flavorful Seafood Dish
Do you want to make a delicious seafood dish that will impress your family and guests? Try ancho grilled shrimp with smoked corn tomato relish! This recipe combines succulent shrimp marinated in smoky and spicy ancho chili powder with a zesty relish featuring grilled corn, juicy tomatoes, and fresh cilantro. The result is a mouthwatering and colorful meal that celebrates bold flavors and textures. Whether you are a seafood lover or a grill master, this dish will satisfy your cravings and ignite your taste buds.Ingredients
To make ancho grilled shrimp with smoked corn tomato relish, you will need the following ingredients:- 1 lb. large shrimp, peeled and deveined
- 2 tsp. ancho chili powder
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 2 ears of corn, husked and silk removed
- 1 pint of cherry tomatoes, halved
- 1/4 cup of red onion, diced
- 1/4 cup of fresh cilantro, chopped
- 2 tbsp. of lime juice
- 1 tbsp. of honey
- 1 tbsp. of olive oil
- Salt and pepper to taste
Procedure
To prepare ancho grilled shrimp with smoked corn tomato relish, follow these steps:- In a small bowl, mix together the ancho chili powder, smoked paprika, garlic powder, onion powder, salt, pepper, and olive oil to make the marinade.
- Add the shrimp to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for 30 minutes to an hour.
- In the meantime, heat up your grill to high heat.
- Remove the shrimp from the marinade and thread them onto skewers. If you are using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
- Grill the shrimp skewers for about 2-3 minutes per side, or until they are pink and slightly charred.
- While the shrimp are cooking, brush the corn with olive oil and place them on the grill. Turn them occasionally until they are tender and slightly browned, about 8-10 minutes.
- Remove the corn from the grill and let them cool down. Once they are cool enough to handle, cut off the kernels and place them in a bowl.
- Add the halved cherry tomatoes, diced red onion, chopped cilantro, lime juice, honey, olive oil, salt, and pepper to the bowl with the corn. Mix the ingredients well to make the relish.
- Serve the ancho grilled shrimp on a platter or individual plates, and spoon the smoked corn tomato relish over them. Garnish with additional cilantro if desired.