Best Smoked Shrimp With Poblano Tomatillo Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE



Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce image

This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)

Provided by Manami

Categories     Lunch/Snacks

Time 1h45m

Yield 8 appetizers

Number Of Ingredients 20

1 tablespoon olive oil
1/4 cup chopped red onion
3 tablespoons agave nectar (we used honey) or 3 tablespoons honey (we used honey)
1 1/2 lbs red bell peppers, roasted (we prefer fresh-roasted) or 1 (12 -13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted)
1/2 cup chicken stock
1/2 cup heavy cream
1 tablespoon tomato paste
1 quart milk
1 teaspoon mccormick gourmet collection sicilian sea salt
1 cup polenta
2 tablespoons butter
1 cup shredded manchego cheese
1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
1/4 cup finely chopped fresh-roasted poblano chiles or 1 tablespoon chopped drained pickled jalapeno pepper
1 lb large shrimp, peeled and deveined (21 to 25 count)
2 tablespoons olive oil, divided
2 teaspoons mccormick gourmet collection paprika, Smoked
1/2 teaspoon mccormick gourmet collection sicilian sea salt
1/2 teaspoon mccormick gourmet collection black pepper, Coarse Grind
2 green onions, thinly sliced

Steps:

  • FOR THE RED PEPPER-AGAVE SAUCE:
  • Heat oil in small skillet on medium heat.
  • Add onion; cook and stir 2 minutes or until softened.
  • Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
  • Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
  • Puree until smooth.
  • Spoon bell pepper mixture into medium saucepan.
  • Bring to boil on medium heat.
  • Cook 10 to 12 minutes or until sauce is slightly thickened.
  • Keep warm.
  • FOR THE POBLANO POLENTA:.
  • Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
  • Stirring frequently, cook 10 minute.
  • Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
  • Remove from heat & stir in butter, corn, cheese and chile until well mixed.
  • Keep warm.
  • FOR THE SMOKED PAPRIKA SHRIMP:.
  • Toss shrimp with 1 tablespoon of the oil.
  • Sprinkle with smoked paprika, sea salt and pepper.
  • Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
  • Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
  • TO SERVE:.
  • Spoon Poblano Polenta onto each plate.
  • Drizzle Red Pepper-Agave Sauce around polenta.
  • Arrange Smoked Paprika Shrimp on sauce.
  • Sprinkle with green onions.
  • *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
  • **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.

TEA SMOKED SHRIMP



Tea Smoked Shrimp image

Make and share this Tea Smoked Shrimp recipe from Food.com.

Provided by SB61287

Categories     < 15 Mins

Time 15m

Yield 30 shrimp

Number Of Ingredients 7

2 oranges, grated & juiced
1 teaspoon salt
2 tablespoons rice wine vinegar
30 large shrimp
1/2 cup loose tea, strong, preferably chinese
1/2 cup sugar
1 teaspoon cayenne

Steps:

  • Combine rind, juice, salt & vinegar in a mixing bowl. Pour over shrimp & marinate in refrigerator overnight. Line a wok with foil. Sprinkle tea, sugar & cayenne on the foil. Set a rack on top. Cover tightly, turn burner on high. Pot will start smoking as sugar melts. Turn off burner. Place shrimp on rack, re-cover & turn heat back on high. Smoke for 5 minutes. Do not overcook. Will keep 3-4 days in the refrigerator.

Nutrition Facts : Calories 24.6, Fat 0.1, Cholesterol 10.6, Sodium 87.9, Carbohydrate 4.5, Fiber 0.2, Sugar 4.2, Protein 1.5

TOMATILLO SHRIMP



Tomatillo Shrimp image

Provided by Ingrid Hoffmann

Yield 4

Number Of Ingredients 9

3 tbsp olive oil
1 lb (about 3 to 4) fresh Poblano chilies, seeded, ribs removed and roughly chopped
6 garlic cloves, finely minced
1 lb tomatillos, husked, rinsed and quartered
1-1/2 tsp salt plus extra for the shrimp
3 tbsp unsalted butter
2 lbs large shrimp, peeled and deveined
Freshly ground pepper
4 cups fresh cilantro leaves

Steps:

  • Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
  • Transfer the tomatillo sauce to your blender, puree, and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.

GARLIC BUTTER SMOKED SHRIMP



Garlic Butter Smoked Shrimp image

One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.

Provided by France C

Categories     Seafood     Shellfish     Shrimp

Time 1h40m

Yield 4

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1 teaspoon olive oil
½ cup butter
1 clove garlic, minced
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
3 thin strips lemon peel
5 sprigs fresh thyme

Steps:

  • Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
  • Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
  • Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
  • Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
  • Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 1.1 g, Cholesterol 233.6 mg, Fat 25.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 15 g, Sodium 480.6 mg, Sugar 0.1 g

SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE



Smoked Shrimp With Poblano-Tomatillo Sauce image

I came across this recipe for summer-time barbecues while looking for interesting ideas for using a smoker/barbecue and will be making this soon. Recipe source: Bon Appetit (November 1985)

Provided by ellie_

Categories     Very Low Carbs

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

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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #seafood     #shrimp     #food-processor-blender     #stove-top     #dietary     #low-calorie     #low-carb     #low-in-something     #shellfish     #equipment     #grilling     #small-appliance

Related Topics