Tomatillo Shrimp
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 455
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 50
- Cholesterol
- 391
- Sodium
- 297
Ingredients
3 tbsp olive oil
1 lb (about 3 to 4) fresh Poblano chilies, seeded, ribs removed and roughly chopped
6 garlic cloves, finely minced
1 lb tomatillos, husked, rinsed and quartered
1-1/2 tsp salt plus extra for the shrimp
3 tbsp unsalted butter
2 lbs 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 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.