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Spicy Tomatillo Shrimp

Monday, 26 May 2008

Description

This is a quick and easy recipe that can be used as a marinade, dipping sauce, or as topping to grilled fish or poultry. I even use it as a flavoring in rice. If you are using the sauce for dipping after it’s been used as a marinade, for safety’s sake it must be simmered for 15 to 20 minutes before serving.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Seafood
Cooking Method
Sauté
Heat Level
1
Chile
Yellow Wax
Meal/Course
Side Dish
Serves
4
  • 1/4 cup diced onion

  • 1 clove garlic, minced

  • 1 tablespoon vegetable oil

  • 2 large tomatillos

  • 1/4 cup lime juice, fresh preferred

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons yellow hot chile juice

  • Freshly ground black pepper

  • 1 pound shelled shrimp

Methods/steps

Heat the oil in a skillet and saute the onion and garlic in the oil until soft.

Put the tomatillos, onion mixture, lime juice, cilantro, and chile juice in a blender or food processor and puree until smooth. Season with the pepper.

Marinate the shrimp in the mixture for an hour. Remove the shrimp and thread them on skewers for grilling.

Put the remaining marinade in a saucepan and simmer for 15 to 20 minutes. Heat the grill until medium-hot.

Grill the shrimp for about 6 minutes or until they are pink and opaque. Remove and serve the shrimp with the sauce on the side for dipping.

 

 

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