2 Tomatillos 2 tb Minced onion 1 Garlic clove; minced 1 tb Olive oil 1/4 c Lime juice, fresh preferred Freshly ground black pepper 2 tb Chopped fresh cilantro 1 lb Shrimp;shelled,tails left on 6 Jalapenos;in strips Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides. Saute the onion and garlic in the oil until soft. Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and puree until smooth. Stir in the cilantro. Marinate the shrimp in the mixture for an hour. Remove and thread on skewers along with the chile strips. Grill until just done (a few minutes on each side) and serve with the sauce on the side.
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About Tomatillo Cilantro Shrimp Recipes
About Tomatillo Cilantro Shrimp Recipes. Part of the series: Tomatillo Cilantro Shrimp. Tomatillos are fruits with sticky husks that have a sweet-tart flavor. Learn about a tomatillo cilantro shrimp recipe with tips from a professional chef in this free video about spicy shrimp recipes.
Add flavor to a tomatillo cilantro shrimp recipe by sauteing the shrimp in butter. Learn to prepare shrimp for a tomatillo cilantro shrimp recipe with tips from a professional chef in this free video about spicy shrimp recipes.
Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso
When making tomatillo cilantro shrimp, basic cooking utensils are required, such as pots, cutting boards and measuring cups. Find out about other cooking utensils for tomatillo cilantro shrimp with tips from a professional chef in this free video about spicy shrimp recipes.
Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso
Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
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