Best 6 Ww Spicy Shrimp Kebabs With Tomatillo Salsa Recipes

SPICY SHRIMP & WATERMELON KABOBS

Steps:

• For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

SPICY ROASTED TOMATILLO SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
• Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
• Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
• Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
• Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

SPICY SHRIMP SALSA

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.

ROASTED TOMATILLO SALSA

Steps:

• Heat oven to 500°F
• Place tomatillos, garlic, jalapenos and onion on an ungreased baking pan.
• Cook, stirring once, until vegetables are charred,. about 15 minutes; set aside to cool.
• Remove stems (but not seeds) from peppers; discard.
• Peel garlic.
• Transfer ingredients to a food processor; process until coarsely chopped.
• Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended.
• Salsa will keep, refrigerated, up to 4 days.

SHRIMP KABOBS WITH TOMATILLO-AVOCADO SALSA RECIPE - (4.8/5)

Steps:

• For the brine: Stir the kosher salt, brown sugar into 1-quart cool water until dissolved. Add the shrimp and refrigerate at least 15 minutes or up to one hour. For the marinade: Mix 1/4 cup olive oil, 2 teaspoons minced garlic, flat leaf parsley, red pepper flakes, and dry white wine in a small bowl and set aside. Remove the shrimp from the brine. Wash and dry thoroughly. Toss them with the marinade, coat and marinate for 1-hour, covered in the refrigerator. For the salsa: In a food processor, combine the tomatillos, remaining teaspoon garlic, and serrano chile; pulse to finely chop. Add the avocado and green onion and pulse til just blended. The finished salsa should have some texture. Place the salsa in a small bowl and toss with the extra-virgin olive oil, lemon juice, salt and pepper. Store, covered and refrigerated up to 2 hours. Toss with cilantro just before serving. To grill the shrimp: Light a charcoal fire. Drain the shrimp from the marinade. Place the 6 shrimp on a work surface in front of you alternating the shrimp left and right, tucking them into themselves, following their natural shape. Secure the shrimp with 2 skewers so that they grill evenly and turn over easily. Grill the shrimp over medium-hot coals until they are barely cooked through, about 3 to 4 minutes total, turning halfway through. Grill the lemon slices until softened and well marked by the grill. Place the shrimp and lemon slices on plates and top with the salsa. Serve warm or at room temperature.

WW SPICY SHRIMP KEBABS WITH TOMATILLO SALSA

Steps:

• To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
• Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
• Refrigerate, turning the bag occasionally, about 20 minutes.
• To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
• Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
• Remove the shrimp and vegetables from the marinade; discard the marinade.
• Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
• Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
• Serve with the salsa.