Grilled Shrimp with Salsa Verde

Name: Grilled Shrimp with Salsa Verde
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 fillets anchovy fillets; 1 Tbsp canola oil; 2 Tbsps capers rinsed and chopped; 237 milliliters flat leaf parsley leaves minced; 3 cloves garlic minced; 1 juice of lemon; 1 teaspoon kosher salt; 1 lemon cut into wedges; 237 milliliters mint leaves minced; 59 milliliters extra-virgin olive oil; 1 teaspoons freshly cracked black pepper; 2 Tbsps red wine vinegar

Grilled Shrimp with Salsa Verde might be just the Mexican recipe you are searching for. This recipe makes 2 servings with 369 calories, 5g of protein, and 35g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of anchovy, kosher salt, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Mince the garlic, capers, and anchovies; transfer to a small bowl.

Ingredients you will need

Anchovies

Capers

Garlic

Ground Meat

Equipment you will use

Bowl

Add ½ tsp of the salt; stir in the mint, parsley, olive oil, lemon juice and red wine vinegar. Set aside.

Ingredients you will need

Red Wine Vinegar

Lemon Juice

Olive Oil

Parsley

Mint

Salt

Pour the canola oil onto a grill pan over. Use a paper towel to spread it evenly over all the surfaces, wiping away the excess.

Ingredients you will need

Canola Oil

Spread

Equipment you will use

Paper Towels

Grill Pan

Place the grill pan over medium high heat and allow it to get very hot.Meanwhile, butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. De-veined will have a the lengthwise slit already. Follow this line to making the slit deeper to butterfly each one. Open both sides to lay as flat as possible. Season with the remaining ½ tsp of salt and the pepper.Grill for 1 to 2 minutes per side, depending on size, until the shrimp just turn pink and opaque.

Ingredients you will need

Pepper

Shrimp

Salt

Equipment you will use

Grill Pan

Grill

Place 4 shrimp on each plate and spoon some of the sauce over them.

Ingredients you will need

Shrimp

Sauce

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

4fillets

anchovy fillets 1Tbsp

canola oil 2Tbsps

capers rinsed and chopped 237milliliters

flat leaf parsley leaves minced 3cloves

garlic minced 1

juice of lemon 1teaspoon

kosher salt 1

lemon cut into wedges 237milliliters

mint leaves minced 59milliliters

extra-virgin olive oil 1teaspoons

freshly cracked black pepper 2Tbsps

red wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.