Smoked Chile Butter Brushed Shrimp With Tomatillo Salsa Recipes

SHRIMP BRUSHED WITH CHIPOTLE BUTTER SERVED WITH TOMATILLO SALSA

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.;

SALSA ROJA: RED CHILE-TOMATILLO SALSA

Steps:

• Toasting and roasting. Preheat a broiler.
• In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
• In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
• Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
• Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE

Steps:

• Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
• In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
• Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
• Serve shrimp with sauce.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE

Steps:

• In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
• Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
• Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
• While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
• Serve the shrimp with the sauce.

GARLIC BUTTER SMOKED SHRIMP

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.