Easy Tomatillo Shrimp
Ingredients
The sauce
-
½
pound
pasilla or poblano chilis, seeded and chopped
-
6
cloves
garlic, minced
-
½
pound
tomatillos, husked, rinsed and quartered
-
1
teaspoon
kosher salt plus extra for the shrimp
-
4
tablespoons
butter
The shrimp
-
1
pound
large shrimp
-
1
teaspoon
fresh ground pepper
-
½
cup
fresh cilantro leaves
-
2
tablespoons
extra-virgin olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chilies and half of the garlic, cooking until softened.
- Stir in the tomatillos and salt, then reduce heat and cook until tomatillos break down.
- Transfer the mixture to a blender and puree.
- Melt butter in another skillet over medium-high heat.
- Add shrimp, remaining garlic, salt, and pepper, cooking until fragrant.
- Stir in the tomatillo sauce and sauté until shrimp are opaque.
- Serve topped with cilantro leaves.
Nutrition Facts (estimated)
Servings
2-4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
600mg
Cholesterol
200mg
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