Feed Me: Shrimp in Tomatillo Sauce

Hello from North Carolina! I am at the beach with my family this week having a grand ole time. I wanted to share a fabulous light dinner recipe for those of you that love delicious food, and don’t want to sacrifice taste. This recipe I found in a Cooking Light Magazine and I have altered it to best fit my tastes. I usually serve it over rice, I’d love to hear if you use something else.

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Ingredients: Serves 4
1 yellow onion
5-8 tomatillos-depending on size
4 whole garlic cloves
1/2 can of chicken broth
1 jalapeño-more if you like it really spicy
3/4 cup of cilantro- more or less if you are a cilantro fan.
Salt and pepper to taste
Olive oil

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Cut onions, tomatillos, and the jalapeño into large pieces and add to a pan with olive oil. Make sure to be cautious after cutting the jalapeño your eyes/nose will burn if you rub them. Also the more seeds you leave out the less spicy the dish will be. Cool garlic, onions, tomatillos, and jalapeño in olive oil until onions are tender.

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After everything is cooked down add the veggies to a food processor or blender.

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Add cilantro, chicken broth, salt, and pepper to the blender/food processor. Cook shrimp in the same pan as the vegetables until they are pink.

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Add the tomatillo sauce to the shrimp.

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Serve over rice and enjoy!

Melissa

2 comments
  1. Rona Cohen Wall said:

    Melissa this looks AMAZING!! trying it out this week 🙂

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