Molcajete Shrimp In Salsa Verde Recipes
MOLCAJETE SHRIMP IN SALSA VERDE
Yield 4-6
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, place tomatillos and jalapeño with enough water to cover. Boil until tomatillos fade in color and skins begin to burst. Drain, set aside to cool.
- In a medium frying pan, heat oil over medium heat. Add onion, shrimp and 1/2 teaspoon garlic salt. Cook until onion is translucent and shrimp is cooked thoroughly. Approximately 5 -7 minutes. Set aside.
- Place tomatillos, jalapeño, 1/4 cup cilantro and 1/2 teaspoon garlic salt on molcajete and crush until desired chunky consistency.
- Pour shrimp mixture over sauce and sprinkle with Cotija cheese.
- Serve on warm corn tortillas with avocado slices and key lime juice and garnish with remaining cilantro.
SALSA VERDE MOLCAJETE
Make and share this Salsa Verde Molcajete recipe from Food.com.
Provided by CunSwim
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
- Turn often so as not to burn.
- When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
- Add salt or soup mix to taste.
- Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
- A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.
Nutrition Facts : Calories 16.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 0.6
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