Fire Engine Shrimp With A Cilantro Yogurt Dipping Sauce Recipes

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

Steps:

• Mix together the bottom 8 ingredients in the Shrimp & Marinade Section. Reserve 1/4 cup of the marinade and place the remaining amount in a shallow bowl or a resealable plastic bag. Add the shrimp and marinate in the refrigerator for 30 minutes -- no more than 60 minutes.
• In the meantime, mix together the sauce ingredients and sit aside.
• Remove the shrimp and place 3 on each skewer. Grill to over medium high coals until finished -- do not over cook. Brush the remaining marinade on shrimp while cooking.
• Serve the shrimp with the yogurt sauce.
• This makes a great appetizer for parties. You can make a meal out of it by serving on a rice and bean dish -- I prefer one with rice, black beans and pineapples or another tropical fruit.

Steps:

• Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
• While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
• Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
• *Available at Latino markets and many supermarkets.

Steps:

• Place shrimp and dressing in resealable plastic bag; seal tightly and shake to mix well. Refrigerate 20 min. to marinate.
• Blend next 5 ingredients in blender until smooth. Pour into small bowl; refrigerate until ready to serve.
• Heat greased grill to medium-high heat. Remove shrimp from marinade; discard marinade. Spear 1 shrimp onto each of 24 small wooden skewers (3-inch lengths.) Grill shrimp 5 to 7 min. or until pink, turning once. Serve with cilantro mixture as a dipping sauce.