Jumbo Shrimp Stuffed with Cilantro and Chiles
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 jumbo shrimp, in the shell (about 1-1/4 pounds)
3 sprigs fresh thyme, leaves stripped
juice of 2 limes (about 1/4 cup)
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus additional for seasoning
freshly ground black pepper
1 clove garlic, chopped
1 large jalapeno, with seeds
2 scallions (white and green parts)
1 cup coarsely chopped fresh cilantro leaves
Instructions:
Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk the thyme leaves, lime juice, 1 bsp. of the olive oil, 1/2 tsp. of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
In a food processor, pulse the garlic, jalapeno, scallions, the remaining 1 Tbsp. of olive oil and the remaining 1/2 tsp. salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill for another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
Recipe from Food Network Kitchens Get Grilling, Meredith, 2005.