Grilled Shrimp With Salsa Verde Recipes

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GRILLED SHRIMP WITH SALSA VERDE

The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood and produce are available. The sauce can be made in advance and the shrimp broiled or grilled just before the meal. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 6 Servings

Number Of Ingredients 10



Grilled Shrimp With Salsa Verde image

Steps:

  • Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
  • Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.

3 garlic cloves
2 tablespoons capers, rinsed and chopped
1 teaspoon coarse salt
1 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 lemons, 1 juiced (2 1/2 tablespoons), 1 cut in 6 wedges for garnish
1 tablespoon red-wine vinegar
24 jumbo shrimp, peeled (about 3 pounds)
1/2 teaspoon freshly ground black pepper

GRILLED SHRIMP SALSA

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16



Grilled Shrimp Salsa image

Steps:

  • Preheat a grill pan over medium-high heat.
  • Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
  • Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
  • Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

1 pound jumbo shrimp (21/25 count), peeled and deveined
1 ear corn, husked
1 small jalapeno pepper
2 scallions
1/2 red onion, cut into 4 wedges, root intact
Canola oil
Kosher salt
1 Persian cucumber, finely chopped
1 teaspoon lime zest (1 lime)
1/4 cup lime juice (4 to 5 limes), plus more to taste
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 cup fresh cilantro leaves, roughly chopped
1 small avocado, cut into 1/4-inch pieces
Tortilla chips, for serving

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14



Chipotle Shrimp Taco with Avocado Salsa Verde image

Steps:

  • Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
  • Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  • Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

TEX-MEX GRILLED SHRIMP AND SALSA

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12



Tex-Mex Grilled Shrimp and Salsa image

Steps:

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

SUMMER GRILLED SHRIMP SALAD

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16



Summer Grilled Shrimp Salad image

Steps:

  • Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
  • Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
  • Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
  • Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

GRILLED FISH WITH SALSA VERDE

This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.

Provided by Martha Rose Shulman

Categories     dinner, weekday, weeknight, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9



Grilled Fish With Salsa Verde image

Steps:

  • To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
  • Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams

1 to 2 garlic cloves (to taste), halved, green shoots removed
Salt to taste
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/4 cup extra-virgin olive oil
3/4 cup (tightly packed) flat-leaf parsley leaves (25 grams)
2 pounds cod
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil

GRILLED SHRIMP SALSA VERDE

Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking.

Provided by Oolala

Categories     Mexican

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9



Grilled Shrimp Salsa Verde image

Steps:

  • Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
  • Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
  • This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
  • Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
  • This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
  • Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
  • Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
  • Turn to grill 2-4 minutes more.

Nutrition Facts : Calories 307.7, Fat 20.5, SaturatedFat 3, Cholesterol 175.3, Sodium 331.2, Carbohydrate 5.7, Fiber 1.6, Sugar 0.1, Protein 25.1

2 cups fresh mint leaves
1 cup fresh parsley, flat-leaf
3 anchovy fillets, drained
2 shallots or 2 garlic cloves, peeled and quartered, I will use both
1/3 cup olive oil
2 tablespoons water
1/4 teaspoon fresh ground pepper
1 pinch salt
1 lb large shrimp, peeled, deveined, tail intact

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