Time 35m Yield 4 Number Of Ingredients 12 Steps:
Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more. Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins. Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended. Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Time 1h5m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Preheat a grill pan over medium-high heat. Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool. Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld. Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl. Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl. Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes. Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro.
Time 1h Yield 4 to 6 servings Number Of Ingredients 20 Steps:
For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm. Heat the remaining 2 cups chicken stock in a separate pan. For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.) Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed. To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking. For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas and toppings.
Time 35m Yield 4 Number Of Ingredients 12 Steps:
Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more. Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins. Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended. Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Time 10m Yield 4-6 cups, 20 serving(s) Number Of Ingredients 8 Steps:
In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.) Pulse until thoroughly chopped. Add canned tomatoes and salt. Pulse until throughly combined. Store in refrigerator until ready to use.
Time 1h10m Yield 4-8 serving(s) Number Of Ingredients 6 Steps:
Put the tomatoes into a large bowl. Chop the onion and cilantro and add to tomatoes. Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing. Add the jalapenos to the mixture and combine. Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red! If desired add a little salt and pepper to taste. Taste to see if you would like more jalapenos. Add these if desired. Chill about 1 hour and serve cold with tortilla or corn chips. Weight Watcher points = 0.
More about “tex mex grilled shrimp and salsa recipes”
Time 55m Yield 4 servings. Number Of Ingredients 19 Steps:
In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.
