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Ingredientes
- 1 lb tomatillos husked
- 1 x onion coarsely minced
- 1 Tbsp. chopped seeded jalapeno chili
- 1 x garlic clove crushed
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. minced cilantro
- 24 x jumbo shrimp peeled, deveined, tails left intact
- 2 Tbsp. grnd mild chili (such as ancho or possibly New Mexican)
- 1 tsp onion pwdr
- 1/2 tsp garlic pwdr Queso fresco for serving (or possibly feta cheese)
Direcciones
- Cook tomatillos in large pot of boiling salted water till olive-green color, about 5 min. Drain and transfer to blender. Add in onion, jalapeno, and garlic and process tomatillo sauce till smooth.
- Heat 1 Tbsp. oil in skillet over medium heat. Add in sauce and bring to boil. Reduce heat and simmer till slightly thickened, stirring occasionally, about 5 min. Stir in cilantro. Season with salt and pepper. Cold to room temperature. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- Prepare barbecue (medium-high heat). Toss shrimp with remaining 2 Tbsp. oil in large bowl. Add in grnd chili, onion pwdr, and garlic pwdr; toss to combine. Sprinkle shrimp with salt and pepper. Grill shrimp till just cooked through, about 2 min per side.
- Spoon about 3 Tbsp. tomatillo sauce into center of each of 6 plates. Arrange shrimp atop sauce. Sprinkle with queso fresco.
- This recipe yields 6 servings.
- Comments: Accompany the shrimp with grilled zucchini and yellow squash.
- Tomatillos (green tomato-like vegetables with paper-thin husks), grnd New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 6 servings | |
| Calories 101 | |
| Calories from Fat 66 | 65% |
| Total Fat 7.48g | 9% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 65mg | 3% |
| Potassium 98mg | 3% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.97g | 1% |
| Protein 5.47g | 9% |
