Jumbo Shrimp Stuffed With Cilantro And Chiles
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
61
Sweetness
45
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Prepare an outdoor grill with a medium-high fire
2
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
3
Rinse and pat the shrimp dry
4
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
5
Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes
6
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
7
Add the cilantro and pulse just enough to incorporate into the mixture
8
Spoon the mixture into the opening in the shrimp and close the shrimp
9
Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes
10
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
11
Sprinkle with salt and serve
12
Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed
13
Serve these with lots of napkins if your crowd is the peel-and-eat type