Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from Better Homes & Garden. Sauce can be made ahead and saved in refrigerator for up to 2 days.

Ingredients Nutrition

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
  2. For green sauce, 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. Cool slightly.
  3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.
  4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.
  5. To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.

Reviews

(1)
Most Helpful

I liked this, but didn't love it. The sauce was a little too liquidy for me, I may decrease the broth next time but the flavor was good.

Jules127 February 14, 2007

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