Text 6842, 67 rader
Skriven 2013-11-19 08:58:50 av Dave Drum (1:261/38)
Ärende: Chile 4576
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jumbo Shrimp Stuffed w/Cilantro & Chilies
 Categories: Seafood, Chilies, Citrus
      Yield: 2 servings

      8    Jumbo shrimp; in the shell
      3    Sprigs fresh thyme; leaves
           - stripped
           Juice of 2 limes
      2 tb Extra-virgin olive oil
      1 ts Kosher salt; + more for
           - seasoning
           Fresh ground black pepper
      1 cl Garlic; chopped
    1/2 lg Jalapeno; with seeds
      2    Scallions (white & green)
      1 c  Coarse chopped fresh
           - cilantro leaves

  From Food Network Kitchens Get Grilling, Meredith, 2005

  Prepare an outdoor grill with a medium-high fire. Without
  removing the shells, slit about 3/4 of the way through the
  shrimp down the ridged back and remove the vein that runs
  down the center. Rinse and pat the shrimp dry. Whisk thyme
  leaves, lime juice, 1 tablespoon of the olive oil, 1/2
  teaspoon of the salt and black pepper, to taste, in a
  shallow nonreactive bowl or dish. Lay the shrimp cut side
  down in the lime mixture and refrigerate for 30 minutes.

  In a food processor, pulse the garlic, jalapeno,
  scallions, remaining 1 tablespoon olive oil and remaining
  1/2 teaspoon salt to make a coarse paste. Add the cilantro
  and pulse just enough to incorporate into the mixture.
  Spoon the mixture into the opening in the shrimp and close
  the shrimp. Grill the shrimp shell side down (to keep
  filling from falling out) for 3 minutes. Turn to the other
  shell side, cover, and grill another 2 minutes or until
  the shrimp turn pink and are slightly firm to the touch.
  Sprinkle with salt and serve.

  Cook's Note: Shrimp cooked in the shells are more
  intensely flavorful. Leaving the shells on provides a
  buffer against overcooking, a misfortune many shrimp
  suffer. Shrimp, even these jumbos, continue to cook once
  removed from the grill. It's always best to cook them just
  until opaque and let the delicate shellfish finish cooking
  off the heat.

  Jumbo shrimp in the shell can be a knife and fork sort of
  deal unless you're outside and it's summer and you are
  feeling very relaxed. Serve these with lots of napkins if
  your crowd is the peel-and-eat type.

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 22 May 2009

  Uncle Dirty Dave's Archives

MMMMM

... If a turtle doesn't have a shell is he naked or is he homeless?

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