This is a print preview of "Chili Glazed Shrimp With Tomatillo Cilantro Sauce" recipe.

Chili Glazed Shrimp With Tomatillo Cilantro Sauce Recipe
by Global Cookbook

Chili Glazed Shrimp With Tomatillo Cilantro Sauce
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  Servings: 6

Ingredients

  • 1 lb tomatillos husked
  • 1 x onion coarsely minced
  • 1 Tbsp. chopped seeded jalapeno chili
  • 1 x garlic clove crushed
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. minced cilantro
  • 24 x jumbo shrimp peeled, deveined, tails left intact
  • 2 Tbsp. grnd mild chili (such as ancho or possibly New Mexican)
  • 1 tsp onion pwdr
  • 1/2 tsp garlic pwdr Queso fresco for serving (or possibly feta cheese)

Directions

  1. Cook tomatillos in large pot of boiling salted water till olive-green color, about 5 min. Drain and transfer to blender. Add in onion, jalapeno, and garlic and process tomatillo sauce till smooth.
  2. Heat 1 Tbsp. oil in skillet over medium heat. Add in sauce and bring to boil. Reduce heat and simmer till slightly thickened, stirring occasionally, about 5 min. Stir in cilantro. Season with salt and pepper. Cold to room temperature. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
  3. Prepare barbecue (medium-high heat). Toss shrimp with remaining 2 Tbsp. oil in large bowl. Add in grnd chili, onion pwdr, and garlic pwdr; toss to combine. Sprinkle shrimp with salt and pepper. Grill shrimp till just cooked through, about 2 min per side.
  4. Spoon about 3 Tbsp. tomatillo sauce into center of each of 6 plates. Arrange shrimp atop sauce. Sprinkle with queso fresco.
  5. This recipe yields 6 servings.
  6. Comments: Accompany the shrimp with grilled zucchini and yellow squash.
  7. Tomatillos (green tomato-like vegetables with paper-thin husks), grnd New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.