Tangy Tomatillo Shrimp Recipes

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SHRIMP-TOMATILLO COCKTAIL



Shrimp-Tomatillo Cocktail image

Provided by Bobby Flay

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

Kosher salt
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 lemons, quartered
1 pound large shrimp, peeled and deveined
12 tomatillos, husked and rinsed
1 large red onion, coarsely chopped
3 cloves garlic
2 jalapeno peppers
3 tablespoons canola oil
Kosher salt and freshly ground pepper
2 cups fresh spinach
3 tablespoons rice vinegar
1/4 cup horseradish, drained
1/4 cup chopped fresh cilantro
1 tablespoon honey

Steps:

  • Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.
  • Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes.
  • Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA



Shrimp Tacos with Avocado Tomatillo Salsa image

This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!

Provided by McCrazy

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 avocado - peeled, pitted and diced
½ white onion, chopped
4 fresh tomatillos, husks removed
1 jalapeno pepper, seeded and minced
¼ cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 ½ teaspoons salt
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
12 (6 inch) corn tortillas
1 cup shredded cabbage
2 limes

Steps:

  • Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
  • Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
  • Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
  • Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g

TOMATILLO SHRIMP



Tomatillo Shrimp image

Provided by Ingrid Hoffmann

Yield 4

Number Of Ingredients 9

3 tbsp olive oil
1 lb (about 3 to 4) fresh Poblano chilies, seeded, ribs removed and roughly chopped
6 garlic cloves, finely minced
1 lb tomatillos, husked, rinsed and quartered
1-1/2 tsp salt plus extra for the shrimp
3 tbsp unsalted butter
2 lbs large shrimp, peeled and deveined
Freshly ground pepper
4 cups fresh cilantro leaves

Steps:

  • Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies 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.

SPICY SHRIMP TAMALES WITH ROASTED TOMATILLO SAUCE AND GOAT CHEESE



Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese image

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 2 dozen

Number Of Ingredients 17

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Steps:

  • Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
  • In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.
  • Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  • Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  • Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

WW SPICY SHRIMP KEBABS WITH TOMATILLO SALSA



Ww Spicy Shrimp Kebabs With Tomatillo Salsa image

This is out of the Weight Watcher "Take-Out-Tonight" cookbook. It was marked in my cookbook as make again by DH. It has only 2 points. Cooking time does not include marinating time.

Provided by teresas

Categories     Peppers

Time 31m

Yield 4 kebabs, 4 serving(s)

Number Of Ingredients 16

4 scallions, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh cilantro, chopped
4 tablespoons fresh lime juice
2 garlic cloves, minced
1 tablespoon chipotle chile in adobo, chopped
1 teaspoon olive oil
1 tablespoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
16 medium shrimp, peeled, deveined, and butterfiled
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 large red onion, cut into 8 wedges
1 medium fresh tomatillo, chopped (remove papery husk and rinse before chopping)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped

Steps:

  • To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
  • Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
  • Refrigerate, turning the bag occasionally, about 20 minutes.
  • To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
  • Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
  • Remove the shrimp and vegetables from the marinade; discard the marinade.
  • Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
  • Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
  • Serve with the salsa.

Nutrition Facts : Calories 90.9, Fat 1.8, SaturatedFat 0.3, Cholesterol 37.1, Sodium 466.4, Carbohydrate 14.4, Fiber 2.8, Sugar 4.9, Protein 6

TANGY TOMATILLO SAUCE



Tangy Tomatillo Sauce image

Make and share this Tangy Tomatillo Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Sauces

Time 45m

Yield 3 cups (just)

Number Of Ingredients 9

1 lb fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
3 serrano chilies, stemmed
6 sprigs fresh cilantro, chopped
1 small yellow onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
2 cups beef broth or 2 cups vegetable broth
salt
1/4-1/2 fresh lime

Steps:

  • In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.
  • Lightly salt.
  • Cook for 15 minutes and drain.
  • For canned just drain.
  • Place tomatillos, cilantro, onion and garlic in a blender or food processor.
  • Process to almost smooth-leave a little texture.
  • In a large saucepan heat the oil over medium high heat.
  • When hot all the sauce all at once, stirring constantly until darkened-about 5 minutes.
  • Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
  • Remove from heat, squeeze in lime juice, stir again, taste and add salt if needed.
  • For vegetarian only use the vegetable broth.

Nutrition Facts : Calories 130, Fat 7.1, SaturatedFat 1.1, Sodium 514, Carbohydrate 13.3, Fiber 3.7, Sugar 7.8, Protein 5.2

SHRIMP AND TOMATILLO QUESADILLAS



Shrimp and Tomatillo Quesadillas image

Categories     Cheese     Herb     Vegetable     Appetizer     Broil     Shrimp     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
  • Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
  • Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
  • Cut each quesadilla into 6 wedges and serve.

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