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.
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.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Tasty Tomatillo Shrimp Recipe
Servings 2 -4 servings
Ingredients
- ½ pound pasilla or poblano chilis , seeded and chopped
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic , minced
- ½ 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
- ½ 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.
Notes
adapted from Oprah magazine
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and numbers as part of a submission form. 5g Saturated Fat: 1g Trans fat: 0g Cholesterol:
20mg Sodium: 640mg Total Carbohydrates: 47g Dietary Fiber:
2g Sugars: 11g Protein: 6g. Many tourists will want to
experience the outdoor offerings in this location.
I wish we got tomatillos more frequently at my supermarkets, it rare to actually find them! Next time I will try this though.
Tomatillos are amazingly prolific aren’t they? This sounds so delish!
Boy are you a lucky duck to harvest tomatillos……your dish looks amazing. Did you grow cilantro also?
I 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!!
You 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’!
I’ve never cooked with tomatillos before, but I love shrimp and this dish sounds really good.
You have beautiful photography as well!
This looks so yummy. I love tomatillo’s, will try this soon. Thanks for sharing.
Super easy delicious fast dinner. I used canned chilies because that’s all I had. Served over steamed cauliflower rice. The whole family enjoyed it!
Lovely! I really love tomatillos, and they sound wonderful combined with shrimp.
Tomatillos 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.
Love tomatillos, this looks great!
Oh my – I love tomatillo’s and this shrimp recipe looks amazing!
My kinda meal!! I love those little tomatillos!
Tomatillos are so darn cute!
I love cooking from my garden, somehow it always tastes better :) This looks delicious!
I love tomatillos! Definitely a staple in my house! Looks amazing!
Would 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.
I am absolutely going to do this. As soon as I get off the floor from fainting.
I 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!
Those little tomatillos are adorable and I love them, along with the chilis!