Dinner

Grilled Black Tiger Shrimp with Tlatonile Sauce

The aroma from this dish will have your family and guests eager to dig in. Traditionally a Mexican-style sauce, tlatonile dresses up these shrimp to the nines. Remember to remove the seeds from the dry chili peppers to cut the heat. Recipe courtesy of Chef Elia Herrara.

Prep Time

Servings

Sauce

1/4 cup peanuts (60 mL)

1/4 cup pumpkin seeds (60 mL)

2 Tbsp whole almonds (30 mL)

1/4 tsp ground cinnamon (1 mL)

1/4 tsp ground cumin (1 mL)

1/4 tsp ground clove (1 mL)

1/4 cup canola oil, divided (60 mL)

1/4 small Spanish onion, diced (1/4)

2 cloves garlic, minced (2)

2 dried guajillo chilli peppers, seeds and woody end removed (2)

2 dried arbol chilli peppers (2)

1 1/2 cups no-salt added chicken broth (375 mL)

Shrimp Marinade

2 lb black tiger shrimp, deveined (900 g)

1/3 cup canola oil (75 mL)

1 cup cilantro, finely minced (250 mL)

2 limes, zest and juice (2)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

lime wedges (garnish)

Tlatonile Sauce

In a medium-sized pan on medium heat, toast nuts and seeds until lightly browned and fragrant. Remove from pan and set aside.
In the same pan, add spices and toast until fragrant (30 seconds), remove and set aside.
In the same pan, heat 2 Tbsp (30 mL) of canola oil over medium-high heat. Sauté onions until translucent, about 4-5 minutes. Add garlic and cook for 1-2 minutes until fragrant.
In a food processor, add toasted nuts, seeds, spices, onion and garlic mixture.
In a small pot of boiling water, add guajillo and arbol chilli peppers. Cook until fork tender, about 7-10 minutes. Drain and add softened chilli peppers to food processor.
Puree mixture until smooth, scraping down sides of food processor bowl with spatula between pulsing as needed.
In a large saucepan over medium-high heat, add 2 Tbsp (30 mL) of canola oil. Add the blended sauce mixture to the heated pan.
Add chicken stock. Mix to combine. Cook for 8-10 minutes to heat through and thicken sauce. Season with salt and pepper and remove from heat.

Shrimp

In a large bowl mix canola oil, lime zest and juice, cilantro, salt and pepper. Add shrimp to bowl and mix well to evenly coat each shrimp. Marinate in the refrigerator for 30 minutes.
On a grill or in a large frying pan, heat to medium-high heat. Using tongs, remove shrimp from bowl and place on hot surface. Cook for 1-2 minutes per side, until shrimp are pink on all sides.
Discard unused marinade.

Assembly

Serve shrimp with a side of tlatonile sauce and fresh lime wedges.

Ingredients

Sauce

1/4 cup peanuts (60 mL)

1/4 cup pumpkin seeds (60 mL)

2 Tbsp whole almonds (30 mL)

1/4 tsp ground cinnamon (1 mL)

1/4 tsp ground cumin (1 mL)

1/4 tsp ground clove (1 mL)

1/4 cup canola oil, divided (60 mL)

1/4 small Spanish onion, diced (1/4)

2 cloves garlic, minced (2)

2 dried guajillo chilli peppers, seeds and woody end removed (2)

2 dried arbol chilli peppers (2)

1 1/2 cups no-salt added chicken broth (375 mL)

Shrimp Marinade

2 lb black tiger shrimp, deveined (900 g)

1/3 cup canola oil (75 mL)

1 cup cilantro, finely minced (250 mL)

2 limes, zest and juice (2)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

lime wedges (garnish)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Directions

Tlatonile Sauce

In a medium-sized pan on medium heat, toast nuts and seeds until lightly browned and fragrant. Remove from pan and set aside.
In the same pan, add spices and toast until fragrant (30 seconds), remove and set aside.
In the same pan, heat 2 Tbsp (30 mL) of canola oil over medium-high heat. Sauté onions until translucent, about 4-5 minutes. Add garlic and cook for 1-2 minutes until fragrant.
In a food processor, add toasted nuts, seeds, spices, onion and garlic mixture.
In a small pot of boiling water, add guajillo and arbol chilli peppers. Cook until fork tender, about 7-10 minutes. Drain and add softened chilli peppers to food processor.
Puree mixture until smooth, scraping down sides of food processor bowl with spatula between pulsing as needed.
In a large saucepan over medium-high heat, add 2 Tbsp (30 mL) of canola oil. Add the blended sauce mixture to the heated pan.
Add chicken stock. Mix to combine. Cook for 8-10 minutes to heat through and thicken sauce. Season with salt and pepper and remove from heat.

Shrimp

In a large bowl mix canola oil, lime zest and juice, cilantro, salt and pepper. Add shrimp to bowl and mix well to evenly coat each shrimp. Marinate in the refrigerator for 30 minutes.
On a grill or in a large frying pan, heat to medium-high heat. Using tongs, remove shrimp from bowl and place on hot surface. Cook for 1-2 minutes per side, until shrimp are pink on all sides.
Discard unused marinade.

Assembly

Serve shrimp with a side of tlatonile sauce and fresh lime wedges.

Nutritional Analysis

Calories

231

Total Fat

11 g

Saturated Fat

1.4 g

Cholesterol

212 mg

Sodium

945 mg

Carbohydrates

6.4 g

Fiber

1 g

Protein

25.8 g

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