Ingredients

  • 450 grams tomatillos halve
  • 450 grams chilies, poblano seed, coarsely chop
  • 8 garlic clove crushed
  • ½ cup water
  • ½ tablespoon salt
  • 900 grams shrimp large
  • ½ cup olive oil
  • 4 cups cilantro loosely packed
  • 55 grams butter, unsalted

Directions

1. Combine tomatillos, chilies, half of garlic, water, 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10-12 minutes.
2. While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
3. Working in batches if necessary, purée tomatillo mixture, oil and cilantro in a blender until smooth. Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
4. Heat butter in a deep 12" heavy skillet over moderate heat until foam subsides, then add remaining half of garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2-3 minutes.

Notes
Serving Ideas:Original serves 6. Serve with rice.


Categories
Shellfish
Keywords
Shellfish
MacGourmet downloadCamarones al Cilantro. To import, drag image to your MacGourmet recipe box.