Shrimp in Cilantro Sauce
Source of Recipe
Start to Finish: 30 min.
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:
total fat: 5g
saturated fat: 1g