Spicy Tomatillo Shrimp
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatillos
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
lime juice
fresh preferred |
|
| 1 | x |
black pepper
ground, fresh |
*
|
| 2 | tablespoons |
cilantro
fresh, chopped |
*
|
| 1 | pound |
shrimp
shelled, tails left on |
|
| 6 | each |
jalapeño pepper
cut in strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatillos
|
|
| 30 | ml |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
lime juice
fresh preferred |
|
| 1 | x |
black pepper
ground, fresh |
*
|
| 30 | ml |
cilantro
fresh, chopped |
*
|
| 453.6 | g |
shrimp
shelled, tails left on |
|
| 6 | each |
jalapeño pepper
cut in strips |
*
|
Directions
Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides.
Sauté the onion and garlic in the oil until soft.
Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and purée until smooth.
Stir in the cilantro.
Reserve some of the mixture to serve as a sauce once the shrimp is cooked.
Marinate the shrimp in the remaining mixture for an hour.
Remove and thread on skewers along with the jalapeno strips.
Grill until just done (a few minutes on each side) and serve with the sauce on the side.
