Shrimp with Roasted Chile and Avocado Sauce

To me the toughest part of this recipe is (1) owning a food processor or blender and (2) knowing where to find Anaheim chiles (try Whole Foods, Fresh Market, Trader Joe’s, Safeway, they are long and green).  Once you get past that, this is worth your time because it’s pretty easy to make and the sauce is surprisingly good thanks to one less famous ingredient, dill.

Three of the best books I own.

Three of the best books I own.

This recipe is thanks to the base book, Weber’s Way to Grill but you certainly don’t need to grill anything in this recipe.  Saute, bake, grill, whatever, as long as you can cook the shrimp and get a nice crust on them from the rub.

A great method to treat any pepper, roasting.  Cheaper then buying roasted peppers in the store (bell or green) and easy.  Put them on the grill for 10 minutes or so (or put them over a burner like in the picture), peel off the skin and remove the seeds.

IMG_2970

Roasting an Anaheim Pepper

After roasting you’ll steam the peppers, skin and remove the seeds.  After this it’s all downhill.  Throw the peppers in the processor or blender with all of the other ingredients, make a dry rub, cook some shrimp and you’re done.

Steaming the peppers

Steaming the peppers

IMG_2974

Peppers in, along with the sour cream, mayo, salt, pepper, dill, etc. Pulse and enjoy the sauce.

Rubbed Shrimp ready for the grill (ignore the steak)

Rubbed Shrimp ready for the grill
(ignore the steak)

Roasted Chile and Avocado Sauce:

  • 3 Anaheim Chile Peppers (green, about 6 inches long)
  • 1 Haas Avocado
  • 1/4 cup Sour Cream
  • 1/4 cup Mayo
  • 2 tbsp Roughly Chopped Dill (fresh)
  • 1 Large Garlic Clove
  • 1/2 tsp Salt
  • 1/4 tsp Fresh Ground Pepper

Rub:

  • 1 tsp granulated garlic
  • 1 tsp paprika
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground pepper

Shrimp:

  • 2 lbs large shrimp, peeled and devained
  • Olive Oil

Directions:

  1. Roast the peppers over direct medium heat (grill or stovetop) until the skins are black-ish and soft. 8 – 10 minutes.
  2. After all three peppers are browned/blackened, put in a medium sized bowl and cover with plastic wrap for 10 minutes (steam).  After 10 minutes the skins should easily peel off and then you can chop off the top and open up the pepper to remove the seeds.
  3. Place the roasted peppers into the food processor along with the other sauce ingredients and pulse until well combined.  If the sauce is too thick, add a splash of water.
  4. Once you have the sauce completed start on the shrimp.  Skewer, rub with olive oil then the ‘rub’ and get ready to grill.
  5. 4 – 5 minutes and you should have a nice crust on the shrimp that pairs well with the sauce.  If you don’t have a grill use a grill pan or griddle.
  6. Serve the shrimp warm with the sauce, enjoy.
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