Ingredients

The following ingredients have 3 Servings
  • 1/2 pound pasilla or poblano chilis (, seeded and chopped)
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic (, minced)
  • 1/2 pound tomatillos (, husked, rinsed and quartered)
  • 1 teaspoon kosher salt plus extra for the shrimp
  • 4 tablespoons butter
  • 1 pound large shrimp
  • 1 teaspoon fresh ground pepper
  • 1/2 cup fresh cilantro leaves

Instruction

  • Heat olive oil in a large skillet over medium high heat. Add chilies and half of the garlic and cook until chilis soften or about 5 minutes. Add the tomatillos and 1 teaspoon of salt. Reduce the heat to medium-low and cook, stirring occasionally until the tomatillos start to break down or for about 8-10 minutes.
  • Transfer the tomatillo mixture to a blender and puree. Set aside.
  • Melt the butter in a large skillet over medium high heat. Add the shrimp, salt and pepper and the remaining garlic. Cook for about 2 minutes or until the garlic becomes fragrant. Add the tomatillo sauce and saute for 2 more minutes or until the shrimp barely become opaque. Serve with sprinkled cilantro leaves.