Jumbo Shrimp Stuffed with Cilantro & Chiles (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
8 jumbo shrimp, in shell (about 11/4 pounds) |
3 sprigs fresh thyme, leaves stripped |
juice of 2 limes (about 1/4 cup) |
2 tablespoons extra-virgin olive oil |
kosher salt and freshly ground black pepper |
1 clove garlic, chopped |
1/2 large jalapeno, with seeds |
2 scallions, white and green parts |
1 cup coarsely chopped fresh cilantro |
Directions:
1. 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 12 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
2. 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 12 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.
3. Calories: 220
4. Total Fat: 10 grams
5. Saturated Fat: 1.5 grams
6. Total Carbohydrate: 4 grams
7. Protein: 29 grams
8. Sodium: 330 milligrams
9. Cholesterol: 4 milligrams
10. Fiber: 1 gram
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