Grilled garlic and orange guacamole
Prep: 35 minutes
Cook: 15 minutes
Servings: 8
Ingredients:
6 garlic cloves, unpeeled
1 jalapeno or 2 serrano chilies
1 small red onion, sliced 1/4-inch thick
1 teaspoon vegetable oil
3 ripe avocados, halved, pitted
1/4 cup (loosely packed) coarsely chopped fresh cilantro
2 small oranges, peeled, segmented, halved
1 to 2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup toasted sliced almonds, optional
1 Prepare a grill for medium-hot heat. Lay the garlic and chili on a perforated grill pan. Lightly brush both sides of the onion slices with oil; place on the grill pan. Set the pan on the grill grates; cook vegetables, turning, until lightly browned, about 15 minutes.
2 Chop the onion and chili; scoop into a large bowl. Remove the charred papery skin from the garlic. Work the garlic into a coarse paste with the side of a knife or in a mortar. Add to the onion and chili. Scoop the avocado flesh into the bowl; add the cilantro. Coarsely mash everything together. Stir in orange pieces.
3 Taste and season with the lime juice and 3/4 teaspoon of the salt. Scoop into a serving bowl, cover with plastic wrap directly on the surface of the guacamole. Refrigerate up to 2 hours. Sprinkle with the almonds just before serving.
Nutrition information: Per serving: 145 calories, 67% of calories from fat, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 2 g protein, 151 mg sodium, 6 g fiber.
Devilish shrimp
Prep: 40 minutes
Cook: 50 minutes
Servings: 6 tapas
-- Adapted from "Fiesta At Rick's." You can make the sauce a day ahead.
Ingredients:
2 cloves garlic, unpeeled
8 dried guajillo chilies, about 2 ounces, stemmed, seeded
1/4 teaspoon each: dried oregano, ground pepper, ground cumin
1 cup fish broth or chicken broth, plus more if needed
1 tablespoon vegetable or olive oil
3 to 4 tablespoons hot red pepper sauce
1 teaspoon sugar
1/2 teaspoon salt
1 pound shelled, deveined raw shrimp
1. Roast the garlic in an ungreased heavy skillet over medium heat, turning occasionally, until soft, about 15 minutes; cool. Peel. Meanwhile, open the chilies flat; toast chilies on another side of the skillet a few at a time, pressing them with a metal spatula until aromatic — about 10 seconds per side. Cover the chilies with hot water in a small bowl; soak 30 minutes, stirring often. Drain.
2. Combine the oregano, pepper and cumin in a food processor or blender. Add the drained chilies, garlic and 1/2 cup of the broth. Blend to a smooth puree, scraping every few seconds, adding a little more liquid if needed. Press through a strainer into a bowl.
3. Heat the oil in a Dutch oven over medium-high heat. Add the puree; cook, stirring constantly, until it reduces into a thick paste, 5-7 minutes. Stir in the remaining 1/2 cup broth; partially cover. Simmer, stirring occasionally, 20-30 minutes. Add the hot sauce. Add more broth to bring the sauce to a medium consistency. Add sugar and salt.
4. Meanwhile, prepare a grill for high heat. Place shrimp on skewers, if desired, or in a grill basket. (If using wood skewers, soak in water 20 minutes first.) Spoon about 1/2 cup of the sauce into a small bowl. Lightly brush shrimp with the sauce in the bowl. Grill shrimp until cooked through and pink, turning once, about 3 minutes. Pour sauce from the Dutch oven into a serving bowl; serve with the shrimp.
Nutrition information:
Per serving: 91 calories, 33% of calories from fat, 3 g fat, 1 g saturated fat, 112 mg cholesterol, 2 g carbohydrates, 13 g protein, 639 mg sodium, 0 g fiber.
Prep: 35 minutes
Cook: 15 minutes
Servings: 8
Ingredients:
6 garlic cloves, unpeeled
1 jalapeno or 2 serrano chilies
1 small red onion, sliced 1/4-inch thick
1 teaspoon vegetable oil
3 ripe avocados, halved, pitted
1/4 cup (loosely packed) coarsely chopped fresh cilantro
2 small oranges, peeled, segmented, halved
1 to 2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup toasted sliced almonds, optional
1 Prepare a grill for medium-hot heat. Lay the garlic and chili on a perforated grill pan. Lightly brush both sides of the onion slices with oil; place on the grill pan. Set the pan on the grill grates; cook vegetables, turning, until lightly browned, about 15 minutes.
2 Chop the onion and chili; scoop into a large bowl. Remove the charred papery skin from the garlic. Work the garlic into a coarse paste with the side of a knife or in a mortar. Add to the onion and chili. Scoop the avocado flesh into the bowl; add the cilantro. Coarsely mash everything together. Stir in orange pieces.
3 Taste and season with the lime juice and 3/4 teaspoon of the salt. Scoop into a serving bowl, cover with plastic wrap directly on the surface of the guacamole. Refrigerate up to 2 hours. Sprinkle with the almonds just before serving.
Nutrition information: Per serving: 145 calories, 67% of calories from fat, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 2 g protein, 151 mg sodium, 6 g fiber.
Devilish shrimp
Prep: 40 minutes
Cook: 50 minutes
Servings: 6 tapas
-- Adapted from "Fiesta At Rick's." You can make the sauce a day ahead.
Ingredients:
2 cloves garlic, unpeeled
8 dried guajillo chilies, about 2 ounces, stemmed, seeded
1/4 teaspoon each: dried oregano, ground pepper, ground cumin
1 cup fish broth or chicken broth, plus more if needed
1 tablespoon vegetable or olive oil
3 to 4 tablespoons hot red pepper sauce
1 teaspoon sugar
1/2 teaspoon salt
1 pound shelled, deveined raw shrimp
1. Roast the garlic in an ungreased heavy skillet over medium heat, turning occasionally, until soft, about 15 minutes; cool. Peel. Meanwhile, open the chilies flat; toast chilies on another side of the skillet a few at a time, pressing them with a metal spatula until aromatic — about 10 seconds per side. Cover the chilies with hot water in a small bowl; soak 30 minutes, stirring often. Drain.
2. Combine the oregano, pepper and cumin in a food processor or blender. Add the drained chilies, garlic and 1/2 cup of the broth. Blend to a smooth puree, scraping every few seconds, adding a little more liquid if needed. Press through a strainer into a bowl.
3. Heat the oil in a Dutch oven over medium-high heat. Add the puree; cook, stirring constantly, until it reduces into a thick paste, 5-7 minutes. Stir in the remaining 1/2 cup broth; partially cover. Simmer, stirring occasionally, 20-30 minutes. Add the hot sauce. Add more broth to bring the sauce to a medium consistency. Add sugar and salt.
4. Meanwhile, prepare a grill for high heat. Place shrimp on skewers, if desired, or in a grill basket. (If using wood skewers, soak in water 20 minutes first.) Spoon about 1/2 cup of the sauce into a small bowl. Lightly brush shrimp with the sauce in the bowl. Grill shrimp until cooked through and pink, turning once, about 3 minutes. Pour sauce from the Dutch oven into a serving bowl; serve with the shrimp.
Nutrition information:
Per serving: 91 calories, 33% of calories from fat, 3 g fat, 1 g saturated fat, 112 mg cholesterol, 2 g carbohydrates, 13 g protein, 639 mg sodium, 0 g fiber.
