Best Shrimp W Green Apple Chipotle Salsa Recipes

SHRIMP AND GRITS WITH GREEN APPLE-PARSLEY SALSA

Shrimp and Grits with Green Apple-Parsley Salsa image

Provided by Alex Guarnaschelli

Time 1h20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 cup quick-cooking yellow grits
Kosher salt and freshly ground black pepper
About 1 tablespoon honey, or more as needed
2 tablespoons unsalted butter
2 tablespoons mustard seeds
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon oil from a jar of anchovies packed in oil
6 dashes hot sauce
1/2 Fresno chile, seeded and minced, plus 10 to 12 seeds
1 green apple, cored and finely diced
10 stems fresh parsley, finely chopped
6 U-10 shrimp, cleaned and tails on
Kosher salt
Canola oil, for cooking
A few pats unsalted butter
Zest of 1/2 lemon

Steps:

For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey.
For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno chile in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside.
For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest.
Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa.

SHRIMP WITH CHIPOTLE SAUCE

Shrimp With Chipotle Sauce image

This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.

Provided by Elly in Canada

Categories Canadian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb shrimp, 12/15 count shrimp, tails on
1 -2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 whole chipotle chile in adobo, chopped finely
2 teaspoons adobo sauce
1 cup lightly packed cilantro, leaves only, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream

Steps:

Chipotle Dry rub:.
Shell, clean, and devein shrimp. Leave the tails on.
Pat dry with a paper towel.
In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
Place about ten shrimp in pan so that each one has enough room to lie on its side.
Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
Serve hot, or at room temperature, with cilantro dipping sauce.
To prepare Cilantro Dipping Sauce:.
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
Refrigerate until ready for use.

RICK'S CHIPOTLE SHRIMP

Rick's Chipotle Shrimp image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes
3/4 teaspoon black pepper, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
1/4 cup water
2 tablespoons olive oil
2 to 4 tablespoons Essential Sweet and Smoking Chipotle Seasoning Salsa or 2 to 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping
Salt, about 1/2 teaspoon
2 pounds (about 50) medium-large shrimp
3 cups cooked long-grain white rice, warm
1 tablespoon finely chopped fresh cilantro leaves

Steps:

Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.
The sauce: Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.
The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice. Garnish with cilantro.