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shrimp on the christmas barbie web

Shrimp on the Xmas Barbie: Grilled Oaxacan Shrimp with Blistered Jalapeño Salsa Verde

Bob Blumer
Ms. Clause is prepping a warming, spicey dish for Santa's return to the North Pole!
Prep Time 30 mins
Cook Time 2 mins
Course Appetizer
Cuisine Mexican
Servings 6 guests

Ingredients
  

Dry Rub

  • 1 teaspoon ground chipotle chili
  • 2 teaspoons ancho chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon dried Mexican oregano
  • ½ tablespoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • In a small bowl combine all ingredients. Reserve.

Shrimp

  • pounds uncooked 16/20 count shrimp ideally wild, or whatever size shrimp you prefer
  • 2 tablespoons neutral oil + extra if pan searing
  • Shell and devein shrimp.
  • In a medium bowl mix all dry seasonings. Add shrimp and oil and toss to thoroughly cover shrimp. Reserve.

Blistered Jalapeno Salsa Verde

  • 1 tablespoon natural oil
  • 2 jalapeno chilis stemmed and halved length-wise
  • 1/4 white onion layers separated
  • 2 garlic cloves peeled
  • 1 cup fresh cilantro lightly packed
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 tablespoon white vinegar
  • In a large sauté pan over high add oil. When oil is hot, add jalapenos, onion and garlic. Sauté for 5 minutes, tossing frequently, or until blistered and toasted on the outside. Let cool.
  • Transfer pan contents to a blender. Add cilantro cumin, salt, vinegar and 1/3 cup of water. Puree until very smooth. Reserve.

Instructions
 

Grilled Version

  • Preheat grill to direct high heat.
  • Grill shrimp for 1-2 minutes per side, or until shrimp are marked and no longer translucent. Serve with dipping sauce.

Pan Version

  • Open a window to avoid setting off your smoke alarm.
  • Heat a large sauté pan over high heat. When it is smoking hot, add 1 – 2 tablespoons oil. Wait a beat, then add as many shrimp as pan will accommodate without overlapping. Cook for about one minute per side, or until no longer translucent.
  • Serve with dipping sauce.

Notes

Advance Work: The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts almost indefinitely. Shrimp can be peeled and deveined up to a day in advance.
 
Keyword Bob Blumer, Oaxacan, Shrimp