This year in my garden I went above and beyond my basic tomato planting regimen and introduced a new garden bedfellow to the rest of the team: Hello Mr. Tomatillo.
Up until about two years ago I was pretty unfamiliar with raw tomatillos. I don’t think I had even put together the fact that they are the main ingredient in my favorite green salsa that I douse my morning eggs in.
But then I started experimenting and made up one of my favorite salsas and posted a plethora of tasty tomatillos recipes.
And that’s when I kinda fell in love with the sticky little buggers.
So this year I planted 3 tomatillos plants, and now its harvest time and ba-da-bing, I have a plethora of tomatillos to peel, rinse and create a loving relationship with.
So I started searching out more tomatillos recipes and discovered this one in an issue of Oprah mag. Of course I was instantly attracted to it thanks to the idea of combining delectable shrimp, garlic and spicy chilis.
If you’ve never harvested or cooked with raw tomatillos, the first thing you’ll discover is that within the delicate lotus flower shaped tissue, lies a firm fruit that has an oddly sticky exterior. But not to worry, the raw fruit washes rather clean and the fruit dries clean.
I added a bit more garlic to the recipe and cut down on the amount of sauce from the original since I had about 2 cups left over. So if you’re craving more sauce, make it a double.
Tasty Tomatillo Shrimp Recipe
Ingredients
- 1/2 pound pasilla or poblano chilis seeded and chopped
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1/2 pound tomatillos husked, rinsed and quartered
- 1 teaspoon kosher salt plus extra for the shrimp
- 4 tablespoons butter
- 1 pound large shrimp
- 1 teaspoon fresh ground pepper
- 1/2 cup fresh cilantro leaves
Instructions
-
Heat olive oil in a large skillet over medium high heat. Add chilies and half of the garlic and cook until chilis soften or about 5 minutes. Add the tomatillos and 1 teaspoon of salt. Reduce the heat to medium-low and cook, stirring occasionally until the tomatillos start to break down or for about 8-10 minutes.
-
Transfer the tomatillo mixture to a blender and puree. Set aside.
-
Melt the butter in a large skillet over medium high heat. Add the shrimp, salt and pepper and the remaining garlic. Cook for about 2 minutes or until the garlic becomes fragrant. Add the tomatillo sauce and saute for 2 more minutes or until the shrimp barely become opaque. Serve with sprinkled cilantro leaves.
Recipe Notes
adapted from Oprah magazine
Related Recipes
Pasta with Marinated Tomatoes Plus 55 Fresh and Tasty Recipes
10 Top Tomatillo Recipes and Roasted Tomatillo and Olive Salsa
5 Fresh and Simple Avocado Recipes
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Averie @ Averie Cooks says
September 13, 2012 at 1:10 amThose little tomatillos are adorable and I love them, along with the chilis!
Penny @ From Harvest To Table says
September 13, 2012 at 6:31 amI have never cooked with tomatillos before. This looks delicious! I just started a food blog and would love it if you came to visit when you have time.
Penny
http://www.fromharvesttotable.com
p.s. your photos are stunning!
Bev @ Bev Cooks says
September 13, 2012 at 7:31 amI am absolutely going to do this. As soon as I get off the floor from fainting.
Susan says
September 13, 2012 at 8:23 amWould love to try this…….however, your instructions say “add chilies and half of the chilis and cook until they soften…..” is this right? It looks delish and easy…..would like to make it this weekend. Thanks.
Stefanie @ Sarcastic Cooking says
September 13, 2012 at 8:39 amI love tomatillos! Definitely a staple in my house! Looks amazing!
Delishhh says
September 13, 2012 at 9:00 amI love cooking from my garden, somehow it always tastes better :) This looks delicious!
bridget {bake at 350} says
September 13, 2012 at 9:16 amTomatillos are so darn cute!
Ashley @ Wishes and Dishes says
September 13, 2012 at 11:50 amMy kinda meal!! I love those little tomatillos!
Kristen says
September 13, 2012 at 3:15 pmOh my – I love tomatillo’s and this shrimp recipe looks amazing!
Laura (Tutti Dolci) says
September 13, 2012 at 3:48 pmLove tomatillos, this looks great!
[email protected] says
September 13, 2012 at 9:42 pmTomatillos are a super addition to the tomato plant and I find them somewhat more forgiving. Along the same lines, you might enjoy (and probably already know) next year are Physalis or husk tomatoes. I found them pretty easy to grow but they especially flourished under cover or in a greenhouse.
This looks like a great meal any day of the week.
Carrie says
September 14, 2012 at 7:46 amLovely! I really love tomatillos, and they sound wonderful combined with shrimp.
Kate says
September 14, 2012 at 9:12 amThis looks so yummy. I love tomatillo’s, will try this soon. Thanks for sharing.
Brittany says
September 14, 2012 at 9:53 amI’ve never cooked with tomatillos before, but I love shrimp and this dish sounds really good.
You have beautiful photography as well!
Brian @ A Thought For Food says
September 17, 2012 at 2:32 pmYou know how I adore tomatillos! It’s so funny… I actually saw them in the store today and was thinking of getting some. But I didn’t. Now I’m kicking myself. This looks rockin’!
Brenda @ a farmgirl's dabbles says
September 17, 2012 at 3:30 pmI used to cook with tomatillos alot, and just haven’t for a couple years, don’t ask me why. Thanks for the delicious reminder – this dish looks awesome!!
doodles says
September 17, 2012 at 7:03 pmBoy are you a lucky duck to harvest tomatillos……your dish looks amazing. Did you grow cilantro also?
Kalyn says
September 19, 2012 at 2:08 pmTomatillos are amazingly prolific aren’t they? This sounds so delish!
meatballs & milkshakes says
March 14, 2013 at 11:32 amI wish we got tomatillos more frequently at my supermarkets, it rare to actually find them! Next time I will try this though.
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Liz @ The Lemon Bowl says
July 26, 2014 at 2:30 pmOh man this looks amazing!! I need to keep my eye out for tomatillos!!
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