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    Shrimp in Cilantro Sauce

    Source of Recipe


    Recipe Introduction

    Start to Finish: 30 min.
    WW- 2pt

    List of Ingredients

    8 ounces fresh or frozen large shrimp in shells
    2 tomatillos, husked, rinsed, and chopped (1/2 cup)
    1/4 cup chopped onion
    1 clove garlic, minced
    1 fresh jalapeno or serrano pepper, seeded and finely chopped
    2 teaspoons olive oil or cooking oil
    1/4 cup chicken broth
    1/4 cup lightly packed fresh cilantro sprigs
    1/4 cup lightly packed fresh parsley sprigs
    1-1/2 cups hot cooked rice
    Tomato wedges (optional)
    Cilantro sprigs (optional)


    1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
    2. For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
    3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
    4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
    5.To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro. Makes 2 servings.
    Make-Ahead Tip: Prepare the sauce as directed in Steps 2 and 3, except do not return the sauce to the skillet. Cover and chill the sauce for up to 2 days. To serve, place in a covered saucepan and heat over medium heat until hot.
    Note: Double the recipe to serve 4. Use a large skillet to cook the tomatillo mixture.

    Nutrition facts per serving:
    calories: 119
    total fat: 5g
    saturated fat: 1g
    cholesterol: 131mg
    sodium: 252mg
    carbohydrate: 4g
    fiber: 4g
    protein: 15g




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