Tomatillo Shrimp

Name: Tomatillo Shrimp
Ingredients: 3 tablespoons olive oil; 1 pound fresh Poblano chilies, seeded, ribs removed and roughly chopped; 6 garlic cloves, finely minced; 1 pound tomatillos, husked, rinsed and quartered; 1.5 teaspoons salt plus extra for the shrimp; 3 tablespoons unsalted butter; 2 pounds large shrimp, peeled and deveined; 4 cups fresh cilantro leaves; freshly ground pepper

9 ingredients

3 steps

Ingredients

3 tablespoons olive oil
1 pound fresh Poblano chilies, seeded, ribs removed and roughly chopped
6 garlic cloves, finely minced
1 pound tomatillos, husked, rinsed and quartered
1.5 teaspoons salt plus extra for the shrimp
3 tablespoons unsalted butter
2 pounds large shrimp, peeled and deveined
4 cups fresh cilantro leaves
freshly ground pepper

Directions

1

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.
2

Transfer the tomatillo sauce to your blender, puree, and set aside.
3

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.