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Category: Seafood
Prep Time: Cook Time: Total Time:
16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado-Corn Salsa:
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeno or serrano chiles, seeded and minced
1/4 cup fresh cilantro, chopped
Coarse salt and freshly ground black pepper, to taste
Rinse shrimp under cold water, then blot dry with paper towels. Place chile powder, garlic salt, coriander, oregano, cumin and pepper in mixing bowl and whisk to mix. Add shrimp and toss to coat. Stir in olive oil. Let shrimp marinate in refrigerator, covered, 30 minutes to 1 hour.
To prepare Avocado-Corn Salsa: Place avocado in nonreactive mixing bowl and gently toss with 2 tablespoons lime juice. Spoon tomato on top. Lay corn cob flat on cutting board and cut off kernels using lengthwise strokes of chef's knife. Add kernels to bowl. Just before serving, add scallion, jalapeno and cilantro and gently toss to mix. Taste for seasoning, adding more lime juice as necessary, and salt and pepper, to taste.
If using contact grill: Preheat grill to high and place drip pan under front. Lightly oil grill surface and place shrimp on hot grill, then close lid. Shrimp will be done after 1 to 3 minutes. They should turn pinkish white and feel firm to touch.
If using grill pan: Place pan on stove and preheat over medium heat. When pan is hot enough so that drop of water skitters on surface, lightly oil ridges. Place shrimp in pan and cook, 1 to 3 minutes per side.
Spoon salsa into 4 martini glasses. Drape 4 hot shrimp over edge of each glass and serve at once. Makes 4 servings.
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CHILE-RUBBED SHRIMP WITH AVOCADO-CORN SALSA COCKTAIL
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Category: Seafood
Prep Time: Cook Time: Total Time:
16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado-Corn Salsa:
1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeno or serrano chiles, seeded and minced
1/4 cup fresh cilantro, chopped
Coarse salt and freshly ground black pepper, to taste
Rinse shrimp under cold water, then blot dry with paper towels. Place chile powder, garlic salt, coriander, oregano, cumin and pepper in mixing bowl and whisk to mix. Add shrimp and toss to coat. Stir in olive oil. Let shrimp marinate in refrigerator, covered, 30 minutes to 1 hour.
To prepare Avocado-Corn Salsa: Place avocado in nonreactive mixing bowl and gently toss with 2 tablespoons lime juice. Spoon tomato on top. Lay corn cob flat on cutting board and cut off kernels using lengthwise strokes of chef's knife. Add kernels to bowl. Just before serving, add scallion, jalapeno and cilantro and gently toss to mix. Taste for seasoning, adding more lime juice as necessary, and salt and pepper, to taste.
If using contact grill: Preheat grill to high and place drip pan under front. Lightly oil grill surface and place shrimp on hot grill, then close lid. Shrimp will be done after 1 to 3 minutes. They should turn pinkish white and feel firm to touch.
If using grill pan: Place pan on stove and preheat over medium heat. When pan is hot enough so that drop of water skitters on surface, lightly oil ridges. Place shrimp in pan and cook, 1 to 3 minutes per side.
Spoon salsa into 4 martini glasses. Drape 4 hot shrimp over edge of each glass and serve at once. Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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