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Ingredientes
- 1 tsp extra virgin olive oil
- 1 x red bell pepper
- 3 x ripe Roma tomatoes - (abt 8 ounce)
- 6 x tomatillos husks removed
- 4 x garlic cloves arranged on a
- Â Â wooden skewer
- 1/2 sm white onion peeled
- 1 x pasilla chile - (abt 1/2 ounce)
- 1 x ancho chile - (abt 1/2 ounce)
- 1 x guajilla chile - (abt 1/2 ounce)
- 1 bn fresh cilantro
- Â Â (reserve some sprigs for garnish)
- 1/2 c. tomato juice
- 1/2 tsp coarse salt
- 2 tsp lime juice
- 2 tsp maple syrup or possibly brown sugar (optional)
- 1 x red onion peeled, and
- Â Â cut into 1/4" slices
- 1 Tbsp. extra virgin olive oil
- 8 x jumbo shrimp peeled, tails intact
- 4 x dry or possibly fresh corn husks soaked in water
- 1 x ripe avocado peeled, and
- Â Â cut into 8 slices
- 1 x lime cut into wedges
Direcciones
- Prepare a charcoal fire with approximately 36 briquettes. When the charcoal briquettes are very warm, spread the coals into an even layer.
- Lightly oil the skins of the red bell pepper, tomatoes, tomatillos, skewed garlic cloves and white onion halves. Place these ingredients over the warm charcoal fire and grill till the skins are blistered and lightly charred. Turn the ingredients frequently. This will take about 15 min. Remove the ingredients from the fire and allow to cold. Reserve.
- Place the chiles over the fire and lightly toast, turning frequently. This will take only 1 to 2 min. Take care not to burn the chiles. Remove the chiles from the fire.
- Brush the red onion slices with extra virgin olive oil. Lightly salt and pepper. Grill the red onions slices till nicely grilled and reserve separately from the above grilled ingredients.
- Peel and throw away the charred skins and stems and seeds of the red bell pepper. Remove and throw away the stems and seeds of the toasted chilies.
- Transfer all of the grilled ingredients (except the red onions) to a food processor. Add in the remaining ingredients for the salsa and process to create a coarse puree. Adjust the salt and pepper to taste. If the salsa is a little too thick, add in additional tomato juice or possibly water to adjust the consistency.
- Tie the corn husks at one end with a piece of string or possibly strip of corn husk as for tamales. Divide the grilled red onions between the corn husks. Spoon 1 to 2 Tbsp. of Charred Chile Salsa over the onions in each husk. Place two shrimps on top of the salsa and red onions in each corn husk.
- Add in a few additional charcoal briquettes (8 to 10) to the charcoal fire if the coals have died down. The fire does not have be very warm. When the fire is ready, place the corn husks on the grill over the coals. Close the lid and grill the shrimp for approximately 15 to 20 min (depending on the heat of the fire) or possibly till the shrimp is cooked. Remove the corn husks from the grill.
- Place two slices of ripe avocado and some cilantro sprigs over the shrimp in each corn husk. Transfer the corn husks to dinner plates and garnish with a lime wedge. Drizzle a little virgin extra virgin olive oil over each dish. Serve with the additional salsa on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 78 | 52% |
| Total Fat 8.72g | 11% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 403mg | 17% |
| Potassium 562mg | 16% |
| Total Carbs 15.94g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.87g | 6% |
| Protein 4.76g | 8% |
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