dimanche 15 février 2015

Grilled Tomatillo Shrimp


Yield: 1 Servings
5 tomatillo
1 avocado
1 green tomato,cored &
-quarter
2 garlic,cloves
1 jalapeno chili,seeded;
1 cilantro,sprigs;
1 salt
6 mesquite chip
1/4 c safflower oil
1/4 c butter
2 T chili powder
2 T fresh lemon juice
1 lb shrimp,large
For green salsa: Husk, core and quarter tomatillos. Peel, pit and
cut
avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic
in processor, using on/off turns. Transfer to heavy medium saucepan.
Simmer until beginning to soften, stirring occasionally, about 3
minutes. Pour mixture into blender. Add avocado, chili, cilantro and
salt. Blend until smooth, stopping occasionally to scrape down sides
of blender, about 3 minutes. (Can be prepared 1 day ahead and
refrigerated.) Serve at room temperature or slightly chilled. Soak
mesquite chips in water to cover 30 minutes and drain. Prepare
barbecue grill with white-hot coals (or set gas grill on high). For
marinade: Combine oil, butter, chili powder and lemon juice in small
saucepan. Stir over medium heat until butter melts. Cool marinade
slightly. Peel shrimp (leave tail on) and devein. Place in non
aluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes,
turning occasionally. Oil barbecue rack. Add mesquite to coals.
Thread shrimp on skewers. Grill until shrimp turn opaque, about 1 1/2
minutes on each side. (Can be prepared 30 minutes ahead. Wrap in
foil
and keep at room temperature.) Serve with green salsa. *Available at
Latin American markets.

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