Juicy Shrimp with Roasted Chile and Avocado Sauce

Sunday, August 11, 2013

3 Anaheim chile peppers, each about 6 inches long
1 medium Haas avocado 
1/4 cup sour cream 
1/4 cup mayonnaise 
2 tablespoons roughly chopped fresh dill
1 large garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 teaspoon granulated garlic
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Louisiana Shrimp:
2 pounds large Louisiana shrimp (21/25 count), peeled and deveined, tails left on 
Extra-virgin olive oil 


1. Prepare the grill for direct cooking over medium heat. Brush the cooking grates clean. Grill the chile peppers over direct medium heat, with the lid closed as much as possible, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skins, and seeds. Drop the chiles into a food processor or blender. Add the remaining sauce ingredients. Process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.
2. In a small bowl mix the rub ingredients.
3. Lay 5 to 7 shrimp on a work surface and arrange them so that the shrimp on one end lays one way and all the rest lay in the same direction. Choose shrimp that are the same size so that you can nestle them together with no empty spaces between them. This will help to keep the shrimp from spinning and prevent them from drying out on the grill. Pick up and skewer each shrimp through the middle, pushing the shrimp together on each skewer. Repeat the process with the remaining shrimp and skewers. Lightly brush or spray the skewers with oil and then season them evenly with the rub.
4. Increase the temperature of the grill to high heat. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.


Honey Chipotle grilled shrimp skewers with avocado-greek yogurt sauce

Sunday, August 11, 2013

shrimp skewers
1 lb peeled and deveined Louisiana jumbo shrimp
2 chipotles in adobo sauce, minced
2 generous spoonfuls of the adobo sauce
1 Tbsp olive oil
1 Tbsp honey

1 ripe avocado
1 cup 2% greek yogurt
1 clove of garlic, peeled
juice of 1 lime
salt to taste (about 1/2 – 1 tsp)

tools: wooden skewers; food processor (or blender); grill (or grill pan)

First, marinate those beautiful Louisiana shrimp. Combine the minced chilis, the adobo sauce, olive oil, and honey in a large bowl, and whisk to combine. Add the peeled and deveined shrimp, and marinate in the refrigerator for 30 minutes, tossing occasionally.

While the shrimp marinates, make the dipping sauce. In the bowl of a food processor, combine the flesh of the avocado with the yogurt, the garlic, and the lime juice. Process until the sauce is very smooth and creamy, and there are no lumps remaining. Taste, and add salt to your liking (I used just over 1/2 tsp). Reserve the sauce in the fridge until ready to serve.

After the shrimp has marinated 30 minutes, thread the shrimp on the skewers, about 4 per skewer, making sure that the skewer pierces through the tail and head portions – this will help ensure that they do not swivel around when grilling. Heat your grill (or grill pan) to high heat, and grill the skewers, flipping halfway through cooking time, until the shrimp are slightly charred on the outside and are just barely opaque on the inside, about 2 minutes per side. Be careful not to overcook the shrimp, and remember they will continue to cook for a minute or so after you pull them off the grill.

Serve the skewers immediately with the cool dipping sauce on the side.


Mexican-Grilled Louisiana Shrimp with Smoky Sweet Sauce

Sunday, August 11, 2013


2 pounds unpeeled, large fresh shrimp $
20 (12-inch) skewers
1/2 cup firmly packed dark brown sugar
6 garlic cloves, pressed
1 canned chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
2 tablespoons rum
2 tablespoons water
1/4 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon olive oil


Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.

Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce.

Note: Tamarind is a tree-growing fruit. Its long pods contain a sweet-and-sour pulp from which a paste is made. Look for tamarind paste in the Mexican or Asian section of your grocery store.

Smoky Sweet Sauce

1 cup low-sodium fat-free chicken broth
1/2 cup chopped refrigerated mango slices $
1/4 cup loosely packed chopped fresh cilantro $
2 teaspoons adobo sauce
3/4 teaspoon salt
1/3 cup whipping cream
2 1/2 tablespoons butter

Process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat, and whisk in butter until melted.


Fresh Grilled Shrimp and Corn Taco

Sunday, August 11, 2013

Ingredients:


Tequila Lime Shrimp Kabobs

Sunday, August 11, 2013

1 lb uncooked Louisiana shrimp, peeled & deveined
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
½ cup Tequila
¼ cup fresh squeezed lime juice
3 cloves garlic
½ tsp. Red pepper flakes
Salt & pepper

1. Soak wooden skewers in water for at least 30 minutes before cooking so they don’t burn.
2. Mix tequila, lime juice, and garlic in a bowl. Stir in red pepper flakes, salt & pepper.
3. Chop up bell peppers in to 1 ½ inch squares and add them to the marinade.
4. Remove tails from shrimp and add them to the mix. Marinade for 30-60 minutes. Don’t wait too long or the shrimp will start to “cook” from the lime juice.
5. Skewer the peppers and shrimp on separate skewers. Put the peppers on the grill about 5 minutes before the shrimp, turning once.
6. Remove from the grill and serve.