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These tomatillo shrimp are sautéed in butter and garlic and then tossed with a zippy, homemade tomatillo sauce and topped with fresh cilantro, for the most flavorful appetizer or main dish.
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
PrintServings 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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