Ingrédients pour Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina
- 2 pounds tomatillos
- 2 ripe avocados
- 1 jalapeño
- 1/2 cup chopped fresh cilantro, plus cilantro leaves for garnish
- 1/4 cup chopped red onion
- 4 tablespoons lime juice
- 1 tablespoon canola oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 chipotle pepper in adobo sauce
- 2 cloves garlic
- 1 tablespoon lime zest
- 1 tablespoon sherry vinegar
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1 pound large shrimp
- 12 slices bacon, halved
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- Chopped green onions, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Bacon Wrapped Shrimp With Chunky Tomatillo Salsa And Tomato Vina
- **Tomatillo Salsa:**
- Combine 2 pounds tomatillos (husked and rinsed), 2 ripe avocados (diced), 1 jalapeño (seeded and minced), 1/2 cup chopped cilantro, and 1/4 cup chopped red onion in a large bowl.
- Add 2 tablespoons lime juice and 1 tablespoon canola oil; gently toss to coat.
- Season generously with salt and freshly ground black pepper. Gently mash avocados slightly for a creamy texture.
- Cover and refrigerate until ready to serve.
- **Tomato Vinaigrette:**
- Blend 1 (28-ounce) can crushed tomatoes, 1 chipotle pepper in adobo sauce (finely chopped), 2 cloves garlic, 1 tablespoon lime zest, 2 tablespoons lime juice, 1 tablespoon sherry vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until completely smooth.
- With the blender running, slowly drizzle in 1/4 cup olive oil until emulsified and slightly thickened.
- Refrigerate until ready to serve.
- **Shrimp:**
- Wrap each large shrimp (about 1 pound) in a half-slice of bacon, overlapping ends to secure.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking.
- Add bacon-wrapped shrimp to the skillet and cook, turning occasionally, until bacon is crispy and shrimp is pink and cooked through (about 5-7 minutes).
- **To Serve:**
- Spoon a generous portion of tomatillo salsa onto each plate.
- Drizzle with tomato vinaigrette.
- Arrange 5-6 bacon-wrapped shrimp on top.
- Garnish with chopped green onions and cilantro leaves.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
25g
Fat
31g
Carbs
7g
