Recipe courtesy of Ingrid Hoffmann
Save Recipe Print
Yield:
4

Ingredients

Directions

Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies 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

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Shrimp-Tomatillo Cocktail

Recipe courtesy of Bobby Flay

Tangy Tomatillo Shrimp

Recipe courtesy of Ingrid Hoffmann

Shrimp Cocktail with Tomatillo-Horseradish Sauce

Recipe courtesy of Bobby Flay

Shrimp Cocktail with Tomatillo-Horseradish Sauce

Recipe courtesy of Bobby Flay

Shrimp and Crab Cake with Tomatillo Relish

Recipe courtesy of Razz's Restaurant and Bar

Shrimp Brushed with Chipotle Butter Served with Tomatillo Salsa

Recipe courtesy of Bobby Flay

Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa

Recipe courtesy of Bobby Flay

Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

Recipe courtesy of Tyler Florence

Olive Oil Poached Shrimp with Olive Tortillas, Cumin Scented Black Beans and Tomatillo Avocado Salsa

Recipe courtesy of Lynn Crawford

Browse Reviews By Keyword

          Latest Stories