Grilled shrimp and Salsa Verde
- November 16, 2020
- 0
Equipment:
Immersion blender or food processor
Grill (indoor or outdoor)
Ingredients:
15 shishito peppers
1 green bell pepper
1 jalapeno pepper
1 lime
3 garlic cloves
1 cup chopped cilantro
2 tbsp distilled vinegar
1 cup water
1/2 tsp salt
1/2 tsp pepper
1 lb shrimp
20 grape, cherry, or sugar bomb tomatoes
1 can of butter beans
2 cups of white rice (we prefer basmati)
Instructions:
Salsa Verde:
Drizzle olive oil on peppers and sprinkle some salt and pepper before placing them in the oven to roast at 400 degrees for approx. 15-20 minutes or until blistered. In a food processor (or using immersion blender) blend peppers with garlic, juice of 1 lime, cilantro, vinegar, water, salt and pepper until sauce consistency. This will be the base of your dish.
Rice:
Cook rice according to instructions on package (typically on low heat with 1:2 ratio (2 cups of uncooked rice to 4 cups of water). press cooked rice into small round dish and carefully flip dish upside down to release pressed rice on top of salsa Verde in dish.
Beans:
Flash fry your butter beans in vegetable oil just enough to get a crispy outside (if cooked too long it will get mushy). Top salsa with butter beans.
Shrimp:
Grill shrimp with sprinkle of salt and pepper evenly on each side about 1-2 minutes each or until bright pink. Top salsa and beans with shrimp.
Finish the dish with halved tomatoes and garnish with cilantro or parsley and enjoy this flavor bomb of a dish!
Michael Constantine
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- Tags: dinner, healthy, shrimp,
