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.
- 1 lb fresh shrimp or 1 lb frozen large shrimp, in shells
- 4 medium tomatillos, husked rinsed chopped (1 cup)
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 2 fresh jalapenos or 2 serrano peppers, seeded finely chopped
- 4 teaspoons olive oil or 4 teaspoons cooking oil
- 1⁄2 cup chicken broth
- 1⁄2 cup lightly packed fresh cilantro
- 1⁄2 cup lightly packed fresh parsley
- 3 cups hot cooked rice
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
- 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.
- 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.
- 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.
- To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.
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.