Shows
In the Kitchen
Recipe courtesy of Priscila Satkoff
Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
- Yield: 4 servings
Share This Recipe
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
- Yield: 4 servings
Ingredients
1/2 medium avocado peeled and pitted
2 medium tomatillos, husks removed
1/2 cup cilantro
1 cup cold water, plus 1 cup for chipotle sauce
1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce
3 medium plum tomatoes, roasted, peeled and seeded
7 canned chipotles, seeds removed
1 pound tiger shrimp (16-20 count peeled and deveined)
1 medium fresh mango peeled and cut into thin wedges
Directions
- In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
- Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
- On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Rick Bayless
Mexican-Style Shrimp Cocktail
11m
Easy
CLASS
PREMIUM
Megan Mitchell
Spice-Rubbed Shrimp Tacos with Creamy Avocado Sauce
20m
Easy
CLASS
PREMIUM
Michael Symon
Grilled Shrimp with "Ranchovy" Salad
27m
Easy
CLASS
PREMIUM
Ming Tsai
Shrimp and Mango Summer Rolls
24m
Easy
CLASS
Take a Class on
Food Network Kitchen
Megan Mitchell
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
21m
Easy
CLASS
Larisa Alvarez
Grilled Shrimp Pizza
29m
Easy
CLASS
