Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 122.31 Kcal (512 kJ) | ||
| Calories from fat | 100.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 17% | |
|---|---|---|---|
| Cholesterol | 31.44mg | 10% | |
| Sodium | 7.02mg | 0% | |
| Potassium | 174.49mg | 4% | |
| Total Carbs | 5.68g | 2% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 161.82 Kcal (678 kJ) | ||
| Calories from fat | 132.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 17% | |
|---|---|---|---|
| Cholesterol | 41.59mg | 10% | |
| Sodium | 9.29mg | 0% | |
| Potassium | 230.85mg | 4% | |
| Total Carbs | 7.52g | 2% | |
| Sugars | 3.94g | 12% | |
| Dietary Fiber | 1.73g | 5% | |
| Protein | 1.62g | 2% | |
| Vitamin C | 8.1mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 3% | |
| Calcium | 24.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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