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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Better Homes & Garden. Sauce can be made ahead and saved in refrigerator for up to 2 days. Ingredients:
1 lb fresh shrimp or 1 lb frozen large shrimp, in shells |
4 medium tomatillos, husked rinsed chopped (1 cup) |
1/2 cup chopped onion |
2 garlic cloves, minced |
2 fresh jalapenos or 2 serrano peppers, seeded finely chopped |
4 teaspoons olive oil or 4 teaspoons cooking oil |
1/2 cup chicken broth |
1/2 cup lightly packed fresh cilantro |
1/2 cup lightly packed fresh parsley |
3 cups hot cooked rice |
Directions:
1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
2. For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.
3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
5. To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.
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