This is the best cilantro shrimp recipe I’ve found.Â Straight from Cafe Sol Azteca in Massachusetts, this recipe will leave you wanting this cilantro shrimp every day of the week.Â Enjoy.Â
- 1 lb tomatillos
- 1 lb fresh poblano chiles, seeds and ribs discarded, and chiles coarsely chopped
- 8 garlic cloves, crushed
- 1/2 cup water
- 1 1/2 teaspoons salt
- 2 lb large shrimp, peeled & de-veined
- 1/2 cup olive oil
- 4 cups loosely packed fresh cilantro sprigs
- 1/2 stick (1/4 cup) unsalted butter
In a large saucepan- combine tomatillos, chiles, 4 garlic cloves, water &Â 1/2 teaspoon salt.Â Â Simmer covered, stirring occasionally.Â CookÂ until tomatillos are tender, about 10 -12 minutes.
Rinse shrimp & pat dry.Â Toss with 1/2 teaspoon salt.
In your blender- purÃ©e tomatillo mixture, oil, & cilantro until smooth.
In a large skillet- melt butter over medium heatÂ heatÂ & add remaining 4 garlic cloves, 2 cups tomatillo sauce &Â remaining 1/2 teaspoon salt.Â Bring to a simmer.
Add shrimpÂ & simmer for 2 minutes, stirringÂ continuously. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
Serve atop pasta or rice.