Shrimp

It’s Hatch Chile Time: Hatch Chile Shrimp Recipe

By | Dinner, Featured | 2 Comments

Living in Texas one becomes accustomed to many different things.  One in particular is people’s obsession with beer and the other is with hot and spicy foods, which often includes peppers.  On a recent grocery trip to our local Central Market, we saw that it was time for the “Hatch Chile Festival”.  I’ve heard of Hatch Chiles before, but never cooked with them, so I was curious. I did a little research and learned that Hatch Chile Peppers come from Hatch, New Mexico. In addition to their flavor, Hatch peppers are unique because they have a short growing season and are normally only available a couple of months per year.

I saw specialty hatch salsas, hatch chile breads and even hatch tortilla chips. I had to find out what the craze was about, so I found myself picking out hatch chile peppers to experiment with a new recipe. Lucky for me, I discovered one the yummiest peppers I’ve ever had. I found that this shrimp recipe showcases both beer and hatch peppers in a bold and flavorful way and hopefully you will come to love it just as much as I do!

Ingredients

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  • 1 lb Shrimp – Clean and deveined
  • 8 0z Pale Lager (I’ve used both Corona and Landshark for this recipe)
  • Juice of 2 Limes
  • 2 Cloves of Garlic
  • 1/4 Cup Cilantro Chopped
  • 1 Hatch Pepper (Seeded and roughly chopped)
  • 1 Tsp Salt
  • 1 Shallot Roughly Chopped
  • 1/2 Tsp White Pepper
  • 1 Tbsp Olive Oil
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Directions
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  1. Combine the ingredients (except the shrimp) and mix in a blender until smooth. About one minute on high.
  2. Cover shrimp with marinade and let marinate 30 minutes to 1 hour in the fridge.
  3. When the shrimp are ready to cook, heat a frying pan on medium heat.
  4. Add the shrimp and add half of the remaining hatch chile marinade.
  5. Cook on each side 2-3 minutes. You can tell the shrimp is done when it turns pink.
  6. Remove the shrimp from the pan, but leave the marinade.
  7. Cook the remaining marinade for another 5 minutes and allow it to thicken.
  8. Cover the shrimp with the sauce and you’re ready to enjoy.
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Other Hatch Chile Recipes:
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Can’t find hatch peppers, checkout this article for substitute peppers.

Lemon Shrimp Orzo Salad

By | Pasta | No Comments

I’m always looking for new ideas and ingredients to cook with and I recently purchased orzo after I had a yummy dish at McCormick & Schmick’s that spurred my culinary imagination.  This dish I created on a whim, so please use as much or as little of each ingredient as  you like.  I’m used to cooking for 2, so if you want more, please double the recipe and I absolutely won’t be offended.  To make the orzo I used:

-1/2 cup whole wheat orzo

-1 qt water

Basically you will follow the package directions and boil the water and add the orzo and cook for 8-10 minutes.  Then drain it and set aside.

For the rest of the dish I used:

-olive oil (about 1-2 tbsp to coat the pan)

-1 green bell pepper chopped

-1/2 red onion chopped

-2 cloves minced garlic

-1-2 tbsp red wine vinegar (depending on how vinegary you like it feel free to add more or less)

-1 cup raw shrimp (peeled and deveined)

-2 tbsp chopped black olives

-1/2 cup chopped tomato

-1 handful of chopped fresh parsley

-juice of one lemon

-salt & pepper to taste

Use a skillet that is coated in olive oil over medium high heat to saute the bell pepper, onion, and garlic.

Lightly season with salt and pepper.  Cook about 3-4 minutes then add the red wine vinegar. Constantly stir all ingredients together using a spatula and cook for about 2 more minutes.  Add the shrimp and cook for another 2 minutes and then add the olives.  Cook until the shrimp is cooked through and then remove from heat.  Stir in the orzo, tomato, parsley, and lemon juice and top it off with salt and pepper to taste.  Enjoy!