Recipe courtesy of Bobby Flay
Episode: Finger Food
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Smoked Chile Butter:
Tomatillo Salsa:
Shrimp:

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Spicy Shrimp Salad with Smoked Chile Vinaigrette

Recipe courtesy of Bobby Flay

Smoked Chile Cole Slaw

Recipe courtesy of Bobby Flay

Mexican Smoked Chile Marinade

Recipe courtesy of Heather Curran

Smoked Chile Potato Knishes

Recipe courtesy of Wayne Harley Brachman

Garlicky Smoked Shrimp

Recipe courtesy of Kelsey Nixon

Bowl Smoked Shrimp

Recipe courtesy of Alton Brown

Smoked Shrimp Boudin

Recipe courtesy of Bourree

Cornbread Salad with Smoked Chile Vinaigrette

Recipe courtesy of Bobby Flay

Smoked Chile Scalloped Sweet Potatoes

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories