Grilled Tomatillo Shrimp

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Grilled Tomatillo Shrimp
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The heat of this spicy kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish. Note: This recipe requires advance preparation.

Ingredients


  • 2 tomatillos

  • 2 tablespoons minced onion

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 1/4 cup lime juice, fresh preferred

  • Freshly ground black pepper

  • 2 tablespoons chopped fresh cilantro

  • 1 pound shelled shrimp, tails left on

  • 4 to 6 jalapeños, stems and seeds removed, cut in strips



Instructions


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. Place the marinade in a pan and heat.

Grill until just done (a few minutes on each side) and serve with the sauce on the side.

Servings
4
Servings
4
Grilled Tomatillo Shrimp
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The heat of this spicy kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish. Note: This recipe requires advance preparation.

Ingredients


  • 2 tomatillos

  • 2 tablespoons minced onion

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 1/4 cup lime juice, fresh preferred

  • Freshly ground black pepper

  • 2 tablespoons chopped fresh cilantro

  • 1 pound shelled shrimp, tails left on

  • 4 to 6 jalapeños, stems and seeds removed, cut in strips



Instructions


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. Place the marinade in a pan and heat.

Grill until just done (a few minutes on each side) and serve with the sauce on the side.

Servings
4
Servings
4
Share this Recipe