Shrimp in Roasted Green Salsa
Recipe and photo courtesy of mamalatinatips.com
Ingredients:
- 2 lb. Diamond Reef® Raw Shrimp, peeled & deveined, tail off
- 3 garlic cloves, peeled
- 1 small white onion in slices
- 1 lb. tomatillos, peeled and washed
- 3 Anaheim peppers
- 3 jalapeño peppers
- 1 tablespoon olive oil
- Cilantro sprigs to taste
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon dry Mexican oregano
You will also need:
- Kitchen brush
- Baking sheet
- Blender
Directions
- Preheat broiler to 475 degrees F.
- Following the instructions on the bag, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.
- Brush garlic and onion slices with some olive oil.
- Place garlic, onions, tomatillos, Anaheim peppers and jalapeño peppers on a baking sheet and place under the broiler. Be sure to keep an eye on them and turn them at least once as they roast. (Another option, if you don’t have a broiler, is to roast them in a pan or on a comal on the stove).
- Take them out of the oven and let cool for a few minutes. Peel and seed peppers.
- Place tomatillos, peppers, garlic and onion in blender. Add cilantro, chicken broth, salt and oregano. Mix until well integrated.
- Heat the rest of the oil in a pan over medium-high heat and add the roasted green salsa to cook for a minute. Submerge the shrimp in the sauce and let simmer over medium heat, stirring occasionally for 6-8 minutes or until they turn pink and are cooked.
- Serve with rice, beans and warm tortillas.
