Here is a shrimp recipe that I just submitted to the new cookbook. It is so delicious that I hope you will try it. If you haven't ever tried tomatillos, now is the time to try them. If you don't like hot or spicy, subsitute canned mild chilies that you can get in the Mexican food aisle of your supermarket.
* Exported from MasterCook *
*Shrimp with Roasted Red Onion and Tomatillo Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 medium tomatillo, whole -- husks removed, rinsed, and halved
2 small jalapeno chile peppers -- halved lengthwise, stemmed, and seeded
4 cloves garlic
1 small red onion -- cut into 1/2" slices
2 tablespoons olive oil
salt to taste
2 tablespoons cilantro -- coarsely chopped
2 tablespoons fresh lime juice
freshly ground black pepper to taste
1 1/2 pounds fresh shrimp -- peeled and deveined
Arrange the tomatillos and jalapenos cut side down along with the garlic and onion slices on a baking sheet; drizzle with 1 tablespoon of the olive oil and sprinkle lightly with salt. Broil in preheated oven broiler until the vegetables are charred on top and very soft, about 15 minutes. Empty vegetables and any liquid into a food processor; pulse until chunky, then add the cilantro and process to a coarse puree. Transfer to bowl, stir in the lime juice, and season with pepper. Heat remaining oil over medium-high heat in a nonstick skillet and saute the shrimp until they begin to turn pink. Add enough of the sauce to generously coat, and cook until the shrimp are just cooked through and the sauce is bubbling, about 4 minutes.
Description:
"If you haven't tried tomatillos, this is a great recipe to start with."
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Per Serving (excluding unknown items): 199 Calories; 7g Fat (32.8% calories from fat); 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.
NOTES : This recipe is so delicious and easy. The pouch loves it!