Best Smoked Chile Butter Brushed Shrimp With Tomatillo Salsa Recipes

Smoked Shrimp With Poblano-Tomatillo Sauce image

Provided by ellie_

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb tomatillo, husked
2 poblano chiles, roasted and peeled
1/2 cup whipping cream
1 shallot, minced
1/4 cup butter, cut into pieces
salt
mesquite charcoal
hickory wood chunks, soaked and drained
24 unshelled jumbo shrimp

Steps:

Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
Serve shrimp with sauce.

Nutrition Facts : Calories 354.4, Fat 24.8, SaturatedFat 14.4, Cholesterol 282.9, Sodium 1066.2, Carbohydrate 8.7, Fiber 1.4, Sugar 3.4, Protein 24.7

Shrimp Brushed with Chipotle Butter Served with Tomatillo Salsa image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 16

2 sticks (1 cup) unsalted butter, softened
1 canned chipotle pepper in adobo
2 garlic cloves
3 tablespoons coarsely chopped red onion
Salt and freshly ground pepper
10 medium tomatillos, husked and coarsely chopped
3 tablespoons finely diced red onion
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey
3 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
48 large shrimp, shelled and deveined
Chipotle Butter
Salt and freshly ground pepper

Steps:

Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.;
Combine all ingredients in a medium bowl and season with salt and pepper, to tast;
Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa.;