Ingredients
Smoked Chile Butter:
- 2 sticks unsalted butter, softened
- 2 chipotle peppers, canned in adobo
- 2 cloves garlic
- 2 tablespoons chopped shallots
- 1 lime, juiced
- Salt and freshly ground pepper
Tomatillo Salsa:
- 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
- 3 tablespoons fresh lime juice
- 1/4 cup finely chopped red onion
- 1 jalapeno pepper, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and freshly ground pepper
- 1/4 cup coarsely chopped cilantro
Shrimp:
- 48 large shrimp, shelled and deveined
- Smoked Chile Butter
- Kosher salt and freshly ground pepper
- Tomatillo Salsa
Directions
For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.
For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.
For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By clayewi
on September 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a delicious dish either as a main or as a first course. As a main I put the whole thing on a bed of rice mixed with black beans and corn. This way the butter drips down into the salsa and rice. I noticed that different brands of canned chipotle in adobo offer different amounts of heat so test your butter to see that it has the spiciness you're looking for. I like to make it rockin' spicy. The salsa is bright and citrus-y so it makes a wonderful compliment to the heat of the shrimp.
By tdecker4_10981387
Weeki Wachee, FL
on November 30, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I served this as a first course and it was a delightful change from the usual ho hum salads. The recipe appears in Bobby's Mesa Grill cookbook. In the book the chile butter only uses 1 1/2 sticks of butter. If you like it spicier, add another chipolte. I wasn't too sure about the tomatillo salsa as the tomatillos are not cooked but it turned out wonderfully and the honey gave it that last little balancing of flavors. Do make it up to 4 hours ahead as the book said. My friend stopped over the next day for the leftovers and it was still tasty. The book shows the presentation as putting a pool of the salsa in the center of the plate, mounding the shrimp into a pyramid shape and dotting some of the melted chili butter around the outside of the plate around the salsa. It was pretty impressive for not too much work.
By katebrandon_1800246
Birmingham, AL
on February 12, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The chile butter didn't impart as much flavor as I had hoped: next time I may put more peppers in. But for the most part, it was delicious and a big hit @ our party.
The salsa, however, was the main attraction. It was buttery and light and soooo good. It was better once we let it sit in the fridge for about an hour and let the flavors meld together. YUM!
Read all 4 reviews