ANCHO GRILLED SHRIMP WITH SMOKED CORN & TOMATO REL
Steps:
- PREPARATION: -IN A MIXING BOWL ADD ANCHO PASTE, ½ OF THE OLIVE OIL, ½ OF THE CILANTRO, GARLIC, BBQ SEASONING, AND MIX TOGETHER. -ADD SHRIMP AND COAT WITH MARINADE. -SOAK CORN IN WATER (WITH HUSKS) AND 1t. OF LIQUID SMOKE FOR AT LEAST ONE HOUR. -GRILL CORN AND YELLOW PEPPER TILL THE HUSKS AND SKIN OF THE PEPPER ARE ALMOST BLACK. PEEL AND SET ASIDE TO COOL. -IN ANOTHER MIXING BOWL PLACE DICED AVOCADO, DICED TOMATO, CHOPPED GREEN ONION, LEMON JUICE, 1 t. OF LIQUID SMOKE AND CORN CUT OFF THE COB. MIX TOGETHER AND SET ASIDE FOR THE RELISH. -SEED THE YELLOW PEPPER AND PLACE IN A BLENDER WITH OLIVE OIL, SALT AND PEPPER TILL SMOOTH. USE AS THE SAUCE. PUT IN A SQUEEZE BOTTLE AND USE TO GARNISH PLATE WITH -REMOVE SHRIMP FROM MARINADE AND GRILL TILL COOKED AND ASSEMBLE THE PLATE BY USING THE YELLOW PEPPER SAUCE AND SMOKED CORN RELISH. I SERVE THIS WITH POLENTA OR GRITTS WITH BROWN BUTTER AND GARNISH WITH A SPRIG OF CILANTRO.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love