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 onions
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:
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.