Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces
Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 228
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 18
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 1644
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 228
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 18
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 1644
- Total: 40 min
- Prep: 35 min
- Cook: 5 min
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.
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