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Add a photoServe this lively cilantro-accented shrimp with rice to help quell the heat of the hot peppers. This recipe will make enough sauce for dipping (salsa), over eggs in the morning and dipping veggies. You can easily use thinly sliced chicken in place of the shrimp.
Ingredients
- 8 Ozs. Fresh/Frozen Large Shrimp; Shells On
- 1 1/2 - 2 lbs Tomotillos, Cleaned & Chopped
- 1/2 Med. Onion, Chopped
- 4 Garlic Cloves, Minced
- 1 Freshly Roasted Poblano Pepper, Seeded & Minced
- 4 Tsp. Extra-Virgin Olive Oil
- 1 Cup Reduced-Sodium Chicken Broth
- 1 Bunch Fresh Cilantro, Trimmed
- 1 1/2 Cups Hot Cooked Rice
Directions
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.
- For Green Sauce: For best flavor, prepare a few hours in advance. In a medium skillet cook onion and garlic in hot oil until translucent.
- Add tomotillos; saute for 3 minutes or until crisp tender. Cool to room temperature.
- Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, and cilantro.
- Cover and blend or process until nearly smooth. Refrigerate 2 - 4 hours.
- In a large skillet, heat 2 tablespoons canola oil. Sauté shrimp in hot oil for 2 minutes until shrimp start to curl and just begin to turn pink. Toss cooked shrimp with 1 cup of the sauce; simmer 2 - 3 minutes longer to warm sauce.
- To Serve: Spoon shrimp mixture over rice. If desired, garnish with additional cilantro.
- Note: It's best to use fresh tomatillo's, if necessary you can use canned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 2 servings | |
| Calories 380 | |
| Calories from Fat 102 | 27% |
| Total Fat 11.47g | 14% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 358mg | 15% |
| Potassium 408mg | 12% |
| Total Carbs 38.96g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.17g | 1% |
| Protein 28.03g | 45% |
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