Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Accompany the shrimp with grilled zucchini and yellow squash. Ingredients:
1 pound tomatillos,* husked |
1 onion, coarsely chopped |
1 tablespoon minced seeded jalapeño chili |
1 garlic clove, crushed |
3 tablespoons extra-virgin olive oil |
2 tablespoons chopped cilantro |
24 jumbo shrimp, peeled, deveined, tails left intact |
2 tablespoons ground mild chili (such as ancho or new mexican*) |
1 teaspoon onion powder |
1/2 teaspoon garlic powder |
queso fresco* or feta cheese |
Directions:
1. Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes. Drain and transfer to blender. Add onion, jalapeño, and garlic and process tomatillo sauce until smooth.
2. Heat 1 tablespoon oil in skillet over medium heat. Add sauce and bring to boil. Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes. Stir in cilantro. Season with salt and pepper. Cool 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 tablespoons oil in large bowl. Add ground chili, onion powder, and garlic powder; toss to combine. Sprinkle shrimp with salt and pepper. Grill shrimp until just cooked through, about 2 minutes per side.
4. Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates. Arrange shrimp atop sauce. Sprinkle with queso fresco.
5. * Tomatillos (green tomato-like vegetables with paper-thin husks), ground New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.
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