cilantro | Texas Style Cuisine

Posts Tagged With: cilantro

Picante Fish and Red Chilie Shrimp

Posted on March 18, 2012 by Texas Style Cuisine

I had some old friends drop by and visit the other night. They showed up hungry and expecting something great. I chose a recipe I got from a friend and one of my own. While I was in the outdoor kitchen taking care of the seafood the wife fixed a couple of sides in the house.

Picante Fish

1 Onion
1 Stick of butter
1 Bunch of cilantro
10 tilapia fillets
Picante Sauce
Fajita seasoning

Start fire
Slice onions into rings
Slice butter into thin slices
Season fillets
Make a foil boat to cook fish in
Place onions on boat over the fire
Spread butter pats around on the onion rings
Place fish on the rings
Pour sauce over the fish
Sprinkle cilantro across fillets.
Cook till the fish heats through and becomes flakey

While the fish was cooking I prepped the shrimp and started cooking it. I had already peeled and deveined the shrimp, I just had to season and cook the shrimp, the shrimp cooks much faster then the shrimp. Remember shrimp is cooked when it curls into a C and is overcooked when it curls into an O.

3 lbs Shrimp (peeled and deveined w/tail)
4-6 Serrano Chilies (red if you can get them) sliced thin
6 Garlic cloves minced
TT Spanish Paprika
TT Sea salt
Olive Oil
White wine or sherry

Heat oil in cast iron skillet
Add chilies and saute
Add garlic
Add shrimp
When shrimp is almost cooked, add paprika and salt
Toss shrimp in the hot oil and seasonings
Add wine till warm

With the shrimp and fish finished we headed to the house. We had a great salad, squash and red potatoes.

Categories: Appetizers, Entrees, Grilling, Texas Style Cuisine | Tags: butter, cilantro, fish, onion, picante, picante sauce, sherry, shrimp, tilapia, wine | 1 Comment

Cilantro Lime Shrimp and New York Strips

Posted on January 29, 2012 by Texas Style Cuisine

Ran up to the new HEB, they built us a nice plus store here a couple of months ago. They have a nice sea food section. I grabbed a couple of pounds of 10/15s and some new york strips.While there I grabbed a new beer to try with our surf and turf dinner. While at HEB I ran into a life long friend and her mom. So she grabbed a couple of bottles of wine and a cheese cake and headed to the house to join us. I went back o the adult beverage section and grabbed some Leinenkugel’s to try then stopped at the produce section for some red potatoes and zucchini squash.

When I got to the house I started a fire with my Chimney and a lump charcoal.

The outdoor kitchen has a steak grill that will raise and lower.

While the fire was starting up I rubbed the steaks down with a Spicy Chipotle rub I picked up at Williams-Somoma. After rubbing the steaks I peeled and deveined the shrimp, using a deveiner.

Steaks are on the grill. while they are grilling to a medium, and one medium rare for me. The steaks are cooked on a hot grill for about 5 minutes per side

While the steaks were grilling I started the shrimp. They don’t take long to cook and I wanted them the done the same time as the steaks. The shrimp are cooked in a hot cast iron skillet, with a little olive oil. The shrimp is seasoned with 4 cloves of garlic. some kosher salt and the juice of 4 limes. just before it’s through I toss in some chopped cilantro. Now remember shrimp is cooked when it looks like a C and is overcooked when it looks like an O. There is a key to chopping cilantro. Cut off the stems, roll it up into a tight ball and cut it into a chiffinade. Turn it 90 degrees and chop again. this gives you a nice small cut.