| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
American |
Cyberealm, Fish |
1 |
Servings |
INGREDIENTS
| 5 |
|
Tomatillo; |
| 1 |
|
Avocado; |
| 1 |
|
Green tomato;cored & quarter |
| 2 |
|
Garlic;cloves |
| 1 |
|
Jalapeno chili;seeded; |
|
|
Cilantro;sprigs; |
|
|
Salt; |
| 6 |
x |
Mesquite chip; |
| 1/4 |
c |
Safflower oil |
| 1/4 |
c |
Butter |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Fresh lemon juice |
| 1 |
lb |
Shrimp;large |
INSTRUCTIONS
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 nonaluminum 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. (The Fergusons)
Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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