Chili Glazed Shrimp With Tomatillo Cilantro Sauce Recipes

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SHRIMP IN CILANTRO SAUCE



Shrimp in Cilantro Sauce image

Categories     Garlic     Sauté     Shrimp     Hot Pepper     Tomatillo     Cilantro     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 lb firm fresh tomatillos*, husks discarded and tomatillos rinsed in warm water and halved
1 lb fresh poblano chiles (about 4), seeds and ribs discarded, and chiles coarsely chopped
8 garlic cloves, crushed
1/2 cup water
1 1/2 teaspoons salt
2 lb large shrimp in shell (21 to 25 per lb)
1/2 cup olive oil
4 cups loosely packed fresh cilantro sprigs
1/2 stick (1/4 cup) unsalted butter
Accompaniment: rice

Steps:

  • Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
  • While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
  • Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
  • Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
  • *Available at Latino markets and many supermarkets.

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