Best Grilled Shrimp Salsa Verde Recipes

Spaghetti With Grilled Shrimp, Zucchini and Salsa Verde image

Provided by dicentra

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup fresh parsley
3 tablespoons capers, drained
1 garlic clove, chopped
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup olive oil, plus
2 teaspoons olive oil
2 zucchini, but into 1/4 inch slices
1 1/4 lbs large shrimp, shelled and deveined
3/4 lb spaghetti

Steps:

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
Set aside. Pulse to re-emulsify just before adding to the pasta.
Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
Grill or broil the zucchini, turning, until just done, about 10 minutes.
When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
Thread the shrimp onto skewers.
Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.

Nutrition Facts : Calories 754.5, Fat 33.5, SaturatedFat 4.8, Cholesterol 217.7, Sodium 1229.1, Carbohydrate 70.2, Fiber 4.4, Sugar 3.5, Protein 42.3

Grilled Shrimp With Salsa Verde image

Provided by Martha Stewart

Yield Makes 6 Servings

Number Of Ingredients 10

3 garlic cloves
2 tablespoons capers, rinsed and chopped
1 teaspoon coarse salt
1 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 lemons, 1 juiced (2 1/2 tablespoons), 1 cut in 6 wedges for garnish
1 tablespoon red-wine vinegar
24 jumbo shrimp, peeled (about 3 pounds)
1/2 teaspoon freshly ground black pepper

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.

Grilled Shrimp Salsa Verde image

Provided by Oolala

Categories Mexican

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups fresh mint leaves
1 cup fresh parsley, flat-leaf
3 anchovy fillets, drained
2 shallots or 2 garlic cloves, peeled and quartered, I will use both
1/3 cup olive oil
2 tablespoons water
1/4 teaspoon fresh ground pepper
1 pinch salt
1 lb large shrimp, peeled, deveined, tail intact

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

Spaghetti with Grilled Shrimp, Zucchini and Salsa Verde image

Provided by @MakeItYours

Number Of Ingredients 12

2/3 cup lightly packed parsley leaves
3 tablespoons drained capers
1 clove garlic, chopped
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons olive oil
2 zucchini, cut lengthwise into 1/4-inch slices
1 1/4 pounds large shrimp, shelled
3/4 pound spaghetti

Steps:

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.