Jumbo Shrimp Stuffed with Cilantro and Chiles

Food Network Kitchens

From Food Network Kitchens Get Grilling, Meredith, 2005

Picture of Jumbo Shrimp Stuffed with Cilantro and Chiles Recipe Photo: Jumbo Shrimp Stuffed with Cilantro and Chiles Recipe
Rated 5 stars out of 5
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  • Read 33 Reviews
Total Time:
55 min
Prep
20 min
Inactive
30 min
Cook
5 min
Yield:
4 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 33 reviews

  • on September 09, 2011

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    Such an easy thing to make, would make a GREAT appetizer! Very messy to eat but still fun!

    people found this review Helpful.
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  • on July 21, 2011

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    I accidentally mixed all the ingredients instead of stuffing the shrimp but it didn't matter-you can't mess it up! It was delicious and I'd make again soon.

    people found this review Helpful.
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  • on September 24, 2010

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    This is one of the best recipes I've ever gotten off of this site. I love spice and cilantro, so this was truly a great recipe. I doubled the recipe and the amount of shrimp and of course for spice, added more jalapeno. It was perfect. I made couscous as a side and mixed some of the left over cilantro mixture with it. It was a perfect pairing. Don't forget to save some lime juice to top it all off with on the plate. The family loved it and complimented my skills. Time saver hint: you can purchase the shrimp already back split and cleaned.

    people found this review Helpful.
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