Best 4 Smoked Chile Butter Brushed Shrimp With Tomatillo Salsa Recipes

**Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa: A Symphony of Flavors**

Prepare to embark on a culinary journey with this delectable dish of Smoked Chile Butter-Brushed Shrimp accompanied by a refreshing Tomatillo Salsa. The shrimp, basted in a luscious smoked chile butter, are grilled to perfection, resulting in a tantalizing interplay of smoky, spicy, and savory flavors. The vibrant Tomatillo Salsa, crafted from fresh tomatillos, cilantro, jalapeño, and lime, adds a burst of acidity and herbaceousness, perfectly complementing the rich shrimp. This harmonious pairing promises an explosion of flavors in every bite, leaving you craving more. Join us as we guide you through the simple steps to create this extraordinary meal, fit for any occasion. Dive into the world of tantalizing flavors and culinary artistry - your taste buds will thank you!

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SHRIMP BRUSHED WITH CHIPOTLE BUTTER SERVED WITH TOMATILLO SALSA

Shrimp Brushed with Chipotle Butter Served with Tomatillo Salsa image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 sticks (1 cup) unsalted butter, softened
1 canned chipotle pepper in adobo
2 garlic cloves
3 tablespoons coarsely chopped red onion
Salt and freshly ground pepper
10 medium tomatillos, husked and coarsely chopped
3 tablespoons finely diced red onion
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey
3 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
48 large shrimp, shelled and deveined
Chipotle Butter
Salt and freshly ground pepper

Steps:

Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Place in a small bowl. Can be refrigerated for 1 day, bring to room temperature before using.;
Combine all ingredients in a medium bowl and season with salt and pepper, to tast;
Preheat grill to high. Grill shrimp for 2 to 3 minutes on each side, brushing with the butter every 30 seconds, season with salt and pepper to taste. Serve on platter alongside Tomatillo Salsa.;

TOMATILLO SALSA

Tomatillo Salsa image

Provided by Food Network

Categories appetizer

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 6

Ingredients

1 pound tomatillos, husked, washed and cut into quarters
2 to 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt

Steps:

Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

GARLIC BUTTER SMOKED SHRIMP

Garlic Butter Smoked Shrimp image

One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.

Provided by France C

Categories Seafood Shellfish Shrimp

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1 teaspoon olive oil
½ cup butter
1 clove garlic, minced
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
3 thin strips lemon peel
5 sprigs fresh thyme

Steps:

Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 1.1 g, Cholesterol 233.6 mg, Fat 25.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 15 g, Sodium 480.6 mg, Sugar 0.1 g

SMOKED CHILE BUTTER-BRUSHED SHRIMP WITH TOMATILLO SALSA

SMOKED CHILE BUTTER-BRUSHED SHRIMP WITH TOMATILLO SALSA image

Categories Shellfish

Yield 8 servings

Number Of Ingredients 21

Ingredients

Smoked Chile Butter:
2 sticks unsalted butter, softened
2 chipotle peppers, canned in adobo
2 cloves garlic
2 tablespoons chopped shallots
1 lime, juiced
Salt and freshly ground pepper
Tomatillo Salsa:
10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
3 tablespoons fresh lime juice
1/4 cup finely chopped red onion
1 jalapeno pepper, finely chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro
Shrimp:
48 large shrimp, shelled and deveined
Smoked Chile Butter
Kosher salt and freshly ground pepper
Tomatillo Salsa

Steps:

For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using. For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving. For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
Cook the shrimp just until they are opaque. Overcooking will make them tough and chewy.
Make sure the tomatillo salsa is well-seasoned. This will add a lot of flavor to the dish.
Serve the shrimp immediately with the tomatillo salsa. This will ensure that they are hot and crispy.

Conclusion:

Smoked chile butter brushed shrimp with tomatillo salsa is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are tender and juicy, the tomatillo salsa is fresh and flavorful, and the smoked chile butter adds a touch of smokiness that takes this dish to the next level. If you are looking for a new and exciting way to cook shrimp, this recipe is definitely worth trying.