Jumbo Shrimp Stuffed with Cilantro and Chiles
From richkurt 14 years ago
- 5 minutes to make
- Serves 8
Jumbo Shrimp Stuffed with Cilantro and Chiles can be made in the oven, stove top or great from the grill!!!
Ingredients
- • 8 jumbo shrimp, in the shell (about 1 1/4 pounds) U 15 shrimp or prawns shopping list
- • 3 sprigs fresh thyme, leaves stripped shopping list
- • juice of 2 limes (about 1/4 cup) shopping list
- • 2 tablespoons extra-virgin olive oil shopping list
- • 1 teaspoon kosher salt, plus additional for seasoning shopping list
- • Freshly ground black pepper shopping list
- • 1 clove garlic, chopped shopping list
- • 1/2 large jalapeno, with seeds shopping list
- • 2 scallions (white and green parts) shopping list
- • 1 cup coarsely chopped fresh cilantro leaves shopping list
How to make it
- 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.
- I used a piece of foil as a buffer from the intense heat, and it also acts as a pan of sorts. This will also allow you to keep all that stuffing intact and not drip into your grill. And this can be made in a frying pan as well.
People Who Like This Dish 3
- racegirl9j Coopersburg, PA
- quaziefly ALL POINTS
- cuzpat Sikeston, Mo
- hungrybear Miner, MO
- hot_it_up Columbiana, AL
- hammer7171 Orlando, FL
- snt420 Saginaw, MI
- richkurt San Diego, CA
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The Rating
Reviewed by 6 people-
I like all spicy stuffed shrimp. Agree with you about leaving the shell on.\0
Jeff
hot_it_up
in Columbiana loved it
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Good
hungrybear
in Miner loved it
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Love this one!!! a high 5
and P.S. that would be about right on the shell of the Shrimp
cuzpat
in Sikeston loved it
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