Best Jumbo Shrimp Stuffed With Cilantro And Chiles Recipes

JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES

Jumbo Shrimp Stuffed with Cilantro & Chiles image

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 10

Ingredients

8 jumbo shrimp, in shell (about 11/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions, white and green parts
1 cup coarsely chopped fresh cilantro

Steps:

1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.

Nutrition Facts : Calories 220, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams

JUMBO SHRIMP STUFFED WITH CILANTRO

Jumbo Shrimp Stuffed with Cilantro image

This dish gets lots of flavor from fresh cilantro, garlic, and shallot.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 9

Ingredients

2 lemons
2 cups loosely packed cilantro leaves, finely chopped, plus more for garnish
1 clove garlic, minced
1 large shallot, minced
1/4 cup plus 4 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
16 jumbo shrimp (about 1 1/4 pounds), shells on
1/4 cup dry white wine

Steps:

Squeeze juice from 1 lemon into a small bowl. Add cilantro, garlic, shallot, 1/4 cup olive oil, salt, and pepper. Combine, and set aside.
Using a paring knife, split each shrimp down the back, cutting just enough to expose the vein. Remove veins, leaving shells and tails intact.
Fill the spaces between the shells and flesh with cilantro mixture.
Cut second lemon into 8 wedges. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Arrange 8 shrimp and 4 lemon wedges in skillet; saute until shrimp is pink and opaque, about 3 to 4 minutes per side. Remove from pan, and set aside. Repeat with remaining shrimp and lemon, adding remaining 2 teaspoons olive oil. Pour white wine into empty skillet. Using a wooden spoon, scrape up any cooked-on bits; cook over medium-high heat until reduced by half, about 1 minute. Pour sauce over shrimp, and garnish with cilantro.