Smoked Shrimp With Poblano-Tomatillo Sauce Recipe

Name: Smoked Shrimp With Poblano-Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For sauce; 1/2 lb tomatillo, husked; 2 poblano chiles, roasted and peeled; 1/2 cup whipping cream; 1 shallot, minced; 1/4 cup butter, cut into pieces; salt; For the grill; mesquite charcoal; hickory wood chunks, soaked and drained; Shrimp; 24 unshelled jumbo shrimp

Servings: persons

For sauce
1/2 lb tomatillo, husked
2 poblano chiles, roasted and peeled
1/2 cup whipping cream
1 shallot, minced
1/4 cup butter, cut into pieces
salt
For the grill
mesquite charcoal
hickory wood chunks, soaked and drained
Shrimp
24 unshelled jumbo shrimp

1
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.
2
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.
3
Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
4
Serve shrimp with sauce.

798

kcal

Calories

Fat

Carbs

145

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 12 ingredients. The key ingredients include: For sauce, 1/2 lb tomatillo, husked, 2 poblano chiles, roasted and peeled, 1/2 cup whipping cream, and more.

Yes, Smoked Shrimp With Poblano-Tomatillo 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.

Smoked Shrimp With Poblano-Tomatillo Sauce

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