Shrimp in Cilantro Sauce
On the coasts of Mexico, fresh seafood is often a substitute for poultry. Shrimp is particularly pleasing with this lively cilantro sauce. Serve it with rice to tame the heat of the jalapenos or serranos.
Ingredients
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8 ounces fresh or frozen large shrimp in shells
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2 tomatillos, husked, rinsed, and chopped (1/2 cup)
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1/4 cup chopped onion
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1 clove garlic, minced
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1 fresh jalapeno or serrano pepper, seeded and finely chopped
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2 teaspoons olive oil or cooking oil
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1/4 cup chicken broth
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1/4 cup lightly packed fresh cilantro sprigs
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1/4 cup lightly packed fresh parsley sprigs
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1-1/2 cups hot cooked rice
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Tomato wedges (optional)
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Cilantro sprigs (optional)
Directions
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 information
Calories 119, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 252 mg, Carbohydrate 4 g, Fiber 4 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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