Shrimp in Tomatillo and Herb Sauce
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5large garlic cloves, peeled and halved
- Salt to taste
- 2tablespoons extra virgin olive oil
- ½pound tomatillos, husked
- 2serrano chilies, stemmed
- ½cup fresh basil leaves
- 2tablespoons fresh mint leaves
- 1tablespoon fresh tarragon leaves
- 1¼pounds medium shrimp, peeled and deveined
- Freshly ground pepper
Nutritional analysis per serving (4 servings)
214 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 30 grams protein; 515 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.
- Step 2
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.
- Step 3
Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.
- Step 4
Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.
- Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.
Private Notes
Comments
I doubled the tomatillos and added an onion, which I broiled with the tomatillos. I did not sear the shrimp and just cooked them for for a few minutes in the sauce, as the searing seemed an unnecessary step. I also added some cilantro to the herb mixture because I didn't have tarragon.
I might double the sauce next time. Didn't feel like there was enough.
Really loved this dish - tomatillo sauce would be good on so many other things! Cod, tortillas, eggs...possibilities are endless.
I switched out some ingredients because I didn't have everything; I used arugula for the basil, cilantro for the tarragon, and I used garlic paste from a jar and I used scallops instead of shrimp. The result was great. I served it with white rice. I made a double recipe of the sauce knowing that it would be great over the rice. It was. Would deffinately make again.
Excellent recipe. Will make again. A couple of suggestions. Yes double the sauce. Five large garlic cloves are a lot, three worked fine. Felt it needed a splash of lime juice, just like in a traditional verde. Searing is worth the extra step as it adds texture and the brown bits add flavor.
One of my favorite recipes for late summer when tomatillos and herbs are abundant. Serve it with cumin rice. I make 2x the sauce to have as leftovers.
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