Recipe courtesy of Ingrid Hoffmann
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Smokin' Shrimp Skewers

Recipe courtesy of Marcela Valladolid

Shrimp Boil

Recipe courtesy of Food Network Kitchen

Grilled Shrimp

Recipe courtesy of Rachael Ray

Sauteed Shrimp

Recipe courtesy of George Spriggs

Cajun Shrimp and Rice

Recipe courtesy of Food Network Kitchen

Shrimp Creole

Recipe courtesy of The Neelys

Shrimp Salad

Recipe courtesy of Ina Garten

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories