Tasty Tomatillo Shrimp
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
1/2 pound pasilla or poblano chiles, seeded and chopped
2 tablespoons olive oil
6 cloves garlic, minced
1/2 pound tomatillos, husked, rinsed and quartered
1 teaspoon kosher salt plus extra for the shrimp
4 tablespoons butter
1 pound large shrimp
1 teaspoon fresh ground pepper
1/2 cup fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add chilies and half of the garlic and cook until chiles soften or about 5 minutes. Add the tomatillos and 1 teaspoon of salt. Reduce the heat to medium-low and cook, stirring occasionally until the tomatillos start to break down or for about 8-10 minutes.
Transfer the tomatillo mixture to a blender and puree. Set aside.
Melt the butter in a large skillet over medium high heat. Add the shrimp, salt and pepper and the remaining garlic. Cook for about 2 minutes or until the garlic becomes fragrant. Add the tomatillo sauce and saute for 2 more minutes or until the shrimp barely become opaque. Serve with sprinkled cilantro leaves.