Shrimp in Cilantro Sauce

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.