• Shrimp In Cilantro Sauce

    2 votes
    Shrimp In Cilantro Sauce
    Prep: 15 min Cook: 15 min Servings: 2
    by Robyn Savoie
    380 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


    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 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, and cilantro. 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.
    6. 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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