Tangy Tomatillo Shrimp

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 1 pound (about 3 to 4) fresh poblano chiles, seeded, ribs removed and roughly chopped
  • 6 garlic cloves, finely minced
  • 1 pound tomatillos, husked, rinsed and quartered
  • 1 1/2 teaspoons salt, plus extra for the shrimp
  • 3 tablespoons unsalted butter
  • 2 pounds large shrimp, peeled and deveined
  • Freshly ground pepper
  • 4 cups fresh cilantro leaves
Directions
  • Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.

  • Transfer the tomatillo sauce to your blender, puree, and set aside.

  • Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.


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