Food Network: Jumbo Shrimp Stuffed with Cilantro and Chiles

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Jumbo Shrimp Stuffed with Cilantro and Chiles
From Food Network Kitchens Get Grilling, Meredith, 2005

Ingredients
8 jumbo shrimp, in the shell (about 1 1/4 pounds)
3 sprigs fresh thyme, leaves stripped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 clove garlic, chopped
1/2 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves

Directions
Prepare an outdoor grill with a medium-high fire.
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. Rinse and pat the
shrimp dry. 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. Lay the shrimp cut side down in the lime mixture and refrigerate for 30
minutes.

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. Add the cilantro
and pulse just enough to incorporate into the mixture. Spoon the mixture into the
opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to
keep filling from falling out) for 3 minutes. 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. Sprinkle with salt and serve.

Cook's Note: Shrimp cooked in the shells are more intensely flavorful. Leaving the
shells on provides a buffer against overcooking, a misfortune many shrimp suffer.
Shrimp, even these jumbos, continue to cook once removed from the grill. It's
always best to cook them just until opaque and let the delicate shellfish finish
cooking off the heat.

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. Serve these with lots of
napkins if your crowd is the peel-and-eat type.