Smoked Shrimp With Poblano-Tomatillo Sauce
eri
21:16
< 60 mins
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Equipment
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Food processor/blender
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Grilling
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Low carb
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Low in...
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Low sodium
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Main dish
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Seafood
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Shellfish
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Shrimp
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Small appliance
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Stove top
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Time to make
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Very low carbs
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Smoked Shrimp With Poblano-Tomatillo Sauce
Time: 40 mins
Ingredients
- 1/2 lb tomatillo, husked
- 2 poblano chiles, roasted and peeled
- 1/2 cup whipping cream
- 1 shallot, minced
- 1/4 cup butter, cut into pieces
- salt
Directions
- 1 Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
- 2 In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
- 3 Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
- 4 Serve shrimp with sauce.
