Esta es una exhibición prevé de cómo se va ver la receta de 'Chili Glazed Shrimp With Tomatillo Cilantro Sauce' imprimido.

Receta Chili Glazed Shrimp With Tomatillo Cilantro Sauce
by Global Cookbook

Chili Glazed Shrimp With Tomatillo Cilantro Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 lb tomatillos husked
  • 1 x onion coarsely minced
  • 1 Tbsp. chopped seeded jalapeno chili
  • 1 x garlic clove crushed
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. minced cilantro
  • 24 x jumbo shrimp peeled, deveined, tails left intact
  • 2 Tbsp. grnd mild chili (such as ancho or possibly New Mexican)
  • 1 tsp onion pwdr
  • 1/2 tsp garlic pwdr Queso fresco for serving (or possibly feta cheese)

Direcciones

  1. Cook tomatillos in large pot of boiling salted water till olive-green color, about 5 min. Drain and transfer to blender. Add in onion, jalapeno, and garlic and process tomatillo sauce till smooth.
  2. Heat 1 Tbsp. oil in skillet over medium heat. Add in sauce and bring to boil. Reduce heat and simmer till slightly thickened, stirring occasionally, about 5 min. Stir in cilantro. Season with salt and pepper. Cold to room temperature. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
  3. Prepare barbecue (medium-high heat). Toss shrimp with remaining 2 Tbsp. oil in large bowl. Add in grnd chili, onion pwdr, and garlic pwdr; toss to combine. Sprinkle shrimp with salt and pepper. Grill shrimp till just cooked through, about 2 min per side.
  4. Spoon about 3 Tbsp. tomatillo sauce into center of each of 6 plates. Arrange shrimp atop sauce. Sprinkle with queso fresco.
  5. This recipe yields 6 servings.
  6. Comments: Accompany the shrimp with grilled zucchini and yellow squash.
  7. Tomatillos (green tomato-like vegetables with paper-thin husks), grnd New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.