Shrimp in Cilantro Sauce

Description

• Source: www.bhg.com
• Start to Finish: 30 minutes
• Makes 2 servings

Ingredients

• 8 oz fresh or frozen large shrimp in shells
• 2 tomatillos, husked, rinsed, and chopped (½ cup)
• ¼ cup chopped onion
• 1 clove garlic, minced
• 1 fresh jalapeno or serrano pepper, seeded and finely chopped
• 2 tsp olive oil or cooking oil
• ¼ cup chicken broth
• ¼ cup lightly packed fresh cilantro sprigs
• ¼ cup lightly packed fresh parsley sprigs
• 1½ cups hot cooked rice
• tomato wedges (optional)
• cilantro sprigs (optional)

Procedures

1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse.
2. Set shrimp aside.

Green sauce

1. In a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender.
2. Cool slightly.
3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley.
4. Cover and blend or process until nearly smooth.
5. Return mixture to skillet and heat through.

Assembly

1. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well.
2. Toss cooked shrimp with sauce.
3. To serve, spoon shrimp mixture over rice.
4. If desired, garnish with tomato wedges and additional cilantro.

Notes

• Make-ahead tip: prepare the sauce as directed, except do not return the sauce to the skillet. Cover and chill the sauce for up to 2 days. To serve, place in a covered saucepan and heat over medium heat until hot.
• Double the recipe to serve 4
• Use a large skillet to cook the tomatillo mixture.

Nutritional information

Per serving:

• 119 Calories | 5g Total Fat | 1g Saturated Fat | 131mg Cholesterol | 252mg Sodium | 4g Carbs | 4g Fiber | 15g Protein