Juicy Shrimp With Roasted Chile And Avocado Sauce Recipe

Name: Juicy Shrimp With Roasted Chile And Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 3 Anaheim chile peppers, each about 6 inches long; 1 medium Haas avocado; 1/4 cup sour cream; 1/4 cup mayonnaise; 2 tablespoons roughly chopped fresh dill; 1 large garlic clove; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Rub:; 1 teaspoon granulated garlic; 1 teaspoon paprika; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; Shrimp:; 2 pounds large shrimp (21/30 count), peeled and deveined, tails left on; Extra-virgin olive oil

Servings: persons

Sauce:
3 Anaheim chile peppers, each about 6 inches long
1 medium Haas avocado
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons roughly chopped fresh dill
1 large garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Rub:
1 teaspoon granulated garlic
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Shrimp:
2 pounds large shrimp (21/30 count), peeled and deveined, tails left on
Extra-virgin olive oil

1
Prepare the grill for direct cooking over medium heat. Brush the cooking grates clean. Grill the chile peppers over direct medium heat, with the lid closed as much as possible, until they are blackened and blistered in spots all over, 8 to 12 minutes, turning occasionally. Put the chiles in a bowl, cover with plastic wrap, and let steam for 10 minutes. When cool enough to handle, remove and discard the stem ends, skins, and seeds. Drop the chiles into a food processor or blender. Add the remaining sauce ingredients. Process to create a smooth dipping sauce. If the sauce seems too thick, add a little water. Spoon the sauce into a serving bowl.
2
In a small bowl mix the rub ingredients.
3
Lay 5 to 7 shrimp on a work surface and arrange them so that the shrimp on one end lays one way and all the rest lay in the same direction (see photo at left). Choose shrimp that are the same size so that you can nestle them together with no empty spaces between them. This will help to keep the shrimp from spinning and prevent them from drying out on the grill. Pick up and skewer each shrimp through the middle, pushing the shrimp together on each skewer. Repeat the process with the remaining shrimp and skewers. Lightly brush or spray the skewers with oil and then season them evenly with the rub.
4
Increase the temperature of the grill to high heat. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the dipping sauce.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sauce:, 3 Anaheim chile peppers, each about 6 inches long, 1 medium Haas avocado, 1/4 cup sour cream, and more.

Yes, Juicy Shrimp With Roasted Chile And Avocado Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Juicy Shrimp With Roasted Chile And Avocado Sauce

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