Directions:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 914.24 Kcal (3828 kJ) | ||
| Calories from fat | 571.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.55g | 98% | |
|---|---|---|---|
| Cholesterol | 154.41mg | 51% | |
| Sodium | 3474.24mg | 145% | |
| Potassium | 593.92mg | 13% | |
| Total Carbs | 72.42g | 24% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 19.97g | 40% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.8mg | 21% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 238.07 Kcal (997 kJ) | ||
| Calories from fat | 148.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 98% | |
|---|---|---|---|
| Cholesterol | 40.21mg | 51% | |
| Sodium | 904.69mg | 145% | |
| Potassium | 154.66mg | 13% | |
| Total Carbs | 18.86g | 24% | |
| Sugars | 1.23g | 19% | |
| Dietary Fiber | 1.33g | 20% | |
| Protein | 5.2g | 40% | |
| Vitamin C | 5mg | 32% | |
| Iron | 1mg | 21% | |
| Calcium | 24.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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