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Grilled Tomatillo Sauce with Shrimp

Page history last edited by Kim Dunkelberg 14 years, 12 months ago

(from Stearns Farm Newsletter Septmber 28, 2008)

Sharer Taylor Brooke sent this very welcome "non-salsa" recipe for tomatillos. Thanks, Taylor! Adapted from latimes.com.

1/2 lb large tail-on shrimp, cleaned, peeled

olive oil

1 small clove garlic, pressed

salt and pepper to taste

3/4 lb tomatillos, each cut into 6 wedges

4 green onions or scallions

1 small chili pepper

1/8 tsp ground cumin

1 tsp chopped fresh oregano leaves

1 package tortillas

Heat grill to medium. Toss shrimp with 1 tsp of olive oil, then add garlic, 1/4 tsp salt, and a pinch of black pepper. Set aside. In a separate bowl, toss tomatillos with olive oil to coat. Season with salt and pepper. Grill, turning once or twice, until tomatillo are slightly charred - about 2 1/2 minutes per side. Set aside. Lightly brush scallions and chili with olive oil and grill until tender and charred - about 2 minutes. Set aside until cool enough to handle. Slice onions crosswise into 2-inch pieces. Halve chili, remove seeds, then chop. Add scallions and pepper to tomatillos. Toss and season to taste. Grill shrimp until they turn firm and opaque - about 1 1/2 - 2 minutes per side. Add cooked shrimp to tomatillos and toss with cumin and oregano. Serve warm with tortillas that have been brushed with oil and lightly grilled. About 4 servings.