Email to Lucy Ashes      

Cilantro Lime Grilled Shrimp

Source of Recipe

Unknown


2 cloves garlic
2 tablespoons chopped cilantro
zest and juice of 1 lime
2 ounce vegetable oil
1 jalapeño, seeded and minced
salt and pepper to taste
1 1/2 pounds large shrimp, peeled with tail on and cleaned
Chipotle Cream Sauce
Tomato Coulis

Combine the first six ingredients and process in a food processor.
Store it in a glass container with lid until ready to use. Marinate the
shrimp for about 30 minutes before grilling.

Depending on the size of your shrimp and the heat from your grill, the
shrimp should cook in about 5 minutes. Place a pool of the Chipotle
Cream Sauce on one side of your plate. Top with the grilled shrimp and
drizzle with the Tomato Coulis. Serve with a side of Spanish rice.

Makes 4 servings


Chipotle Cream Sauce

2 tablespoons butter
1 small shallot, minced
1 canned chipotle pepper in adobo sauce, seeded and minced
2 teaspoons tomato paste
12 ounces heavy cream
salt and fresh ground pepper to taste

In a small saucepan, melt butter over medium heat. Add shallot and cook
slowly until tender. Add the minced chipotle pepper, tomato paste and
the cream, heating slowly. Reduce by half until the sauce coats the back
of a spoon well. Taste for spiciness and add more chipotle if you care
to. Add salt to taste. Keep sauce warm while preparing rest of dish.

Tomato Coulis

1 3/4 pounds ripe tomatoes, peeled
1 tablespoon olive oil
2 tablespoons minced shallots
1 garlic clove, minced
1 teaspoon red wine vinegar
4 fresh basil leaves, whole
salt and freshly ground pepper, to taste

To peel, cut out stem and make a shallow criss-cross slice on the
bottom of the tomato. Plunge into boiling water for 30 seconds and remove to
an ice bath for another 30 seconds. The skin should just peel off.

Put a mesh strainer over a large bowl. Quarter the tomatoes. Squeeze
seeds and juice into strainer, pressing to extract as much juice as
possible. Discard seeds. Finely chop tomato pulp. Add to the tomato juice in
the bowl.

Heat olive oil in a one gallon stock pot over low heat. Add shallots
and garlic and cook until softened, stirring occasionally, about 5
minutes. Add tomatoes with their juice and cook until reduced to thick purée,
stirring frequently, about 25 minutes. Allow to cool a bit, put the
tomatoes in a blender and purée. Return to the pot.

Stir in vinegar and basil leaves. Season with salt and pepper. Cook for
another 5 minutes and remove basil leaves.

Set up another pot with a strainer over the top. Pour the mixture into
the strainer and allow the solids to sit for a few minutes. Liquid will
accumulate in the pan under the strainer. When you are satisfied that
you have gotten most of the liquid from your coulis, return the pan with
the liquid to the stove and reduce it until it is almost a syrup. Leave
the solids in strainer over a bowl.

Then add your solids back to it and you are done. Adjust seasonings.