Shrimp with Tomatillo and Chipotle Sauce
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!
Ingredients:
Avocado-tomatillo Sauce:
1/2 medium avocado, peeled and pitted
2 medium tomatillos, husks removed
1/2 cup cilantro
1 cup cold water
1/2 tsp. salt
Chipotle Sauce:
3 medium plum tomatoes, roasted, peeled and seeded
7 canned chipotle chiles, seeds removed
1 cup cold water
1/2 tsp. salt
1 pound large tiger shrimp, peeled and deveined
salt to taste
1 medium fresh mango, peeled and cut into thin wedges
Instructions:
In a blender or food processor, blend the avocado, tomatillos, cilantro, water and salt into a smooth puree. Set aside. Blend the tomatoes, chipotles, water and salt and set aside.
Season the shrimp with salt and cook on a hot grill or broiler until tender. (Be careful not to overcook.)
On a medium-size plate, place the avocado sauce on one half of the plate, and the chipotle sauce on the other half. Garnish the plate with the mango slices and set the grilled shrimp between the two sauces.
Yields 4 servings.
Recipe by Priscila Sarkoff as appears in Chile Pepper Magazine.