Shrimp In Cilantro SaucePrep: 15 min Cook: 15 min Servings: 2by Robyn Savoie380 recipes>
Serve this lively cilantro-accented shrimp with rice to help quell the heat of the hot peppers.
- 8 Ozs. Fresh/Frozen Large Shrimp; Shells On
- 2 Med. Tomotillos, Cleaned & Chopped (1/2 Cup)
- 1/4 Cup Onion, Chopped
- 1 Clove Garlic, Minced
- 1 Fresh Jalapeno Pepper, Seeded & Minced
- 2 Tsp. Extra-Virgin Olive Oil
- 1/4 Cup Reduced-Sodium Chicken Broth
- 1/2 Cup Lightly Packed Fresh Cilantro
- 1 1/2 Cups Hot Cooked Rice
- Garnish: Tomato Wedges & Cilantro Sprigs
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
- For Green Sauce: In a medium skillet cook tomatillos, onion, garlic, and jalapeno pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
- Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, and cilantro. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
- 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.
- To Serve: Spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.
- Note: It's best to use fresh tomatillo's, if necessary you can use canned. Sometimes I roast the chile pepper to give a hint of smoke to this dish.
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