Creamy Tomatillo Shrimp Skillet Recipes

TANGY TOMATILLO SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
• Transfer the tomatillo sauce to your blender, puree, and set aside.
• Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

CREAMY TOMATILLO & SHRIMP SKILLET

Steps:

• Add tomatillos and peppers to 1 qt. (4 cups) boiling water in large saucepan; simmer on low heat 10 min. or until tender. (Do not return water to full boil.) Drain tomatillo mixture; place in blender. Add broth, cream cheese and garlic; blend until smooth.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 1 min., stirring occasionally. Stir in shrimp; cook 3 min., stirring frequently. Add tomatillo mixture, cilantro and 1/4 cup Parmesan. Bring to boil; simmer on low heat 2 to 3 min. or until shrimp are tender.
• Drain pasta; place in large bowl. Add shrimp mixture; mix lightly. Top with mozzarella and remaining Parmesan.

BACON-WRAPPED SHRIMP WITH CHUNKY TOMATILLO SALSA AND TOMATO VINA

Steps:

• Tomatillo Salsa:.
• For the tomatillo salsa, toss the tomatillos, avocados, jalapenos, cilantro and onion together in a large bowl.
• Add the lime juice and canola oil, and turn to coat; season with salt and black pepper.
• Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy.
• Cover and refrigerate while you prepare everything else.
• Tomato Vinaigrette:.
• Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar and salt in a blender until smooth.
• Pour in the oil and puree again until emulsified and slightly thickened.
• Refrigerate.
• Shrimp:.
• Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together.
• Place a large skillet over medium heat, drizzle with a 1/2 count of oil and heat just to the smoking point.
• Lay the shrimp in the pan (do this in batches if the pan is crowded) and saute until the bacon is crisp, tossing so the shrimp cook evenly.
• To Serve:.
• Spoon a mound of the tomatillo salsa on each plate.
• Drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp (per plate).
• Garnish with the green onion and cilantro leaves.

CREAMY SHRIMP NOODLE SKILLET

Steps:

• Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.

SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE

Steps:

• 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
• 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
• Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
• • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.

TOMATILLO SHRIMP ENCHILADAS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
• Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
• Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
• Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.

CREAMY SHRIMP SKILLET

Steps:

• Heat dressing in large skillet on medium-high heat. Add shrimp; cook and stir 2 to 3 min. or until pink.
• Add salsa. Bring to boil; cover. Reduce heat to medium-low; simmer 5 min.
• Stir in sour cream until creamy. Spoon shrimp mixture over hot cooked rice.