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Camarones en Salsa de Tomatillo Asado
5 from 3 votes

Shrimp in Roasted Green Salsa

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 184kcal

Ingredients

  • 2 lb Raw Shrimp Peeled & Deveined Tail Off
  • 3 garlic cloves peeled
  • 1 small white onion in slices
  • 1 lb tomatillos peeled and washed
  • 3 Anaheim peppers
  • 3 jalapeño peppers
  • 1 tablespoon olive oil
  • Cilantro sprigs to taste
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon dry Mexican oregano

You will also need

  • Kitchen brush
  • Baking sheet
  • Blender

Instructions

  • Pre-heat broiler at 475 degrees F (approx 250 degrees C).
  • Follow the instructions on the bag if you bought frozen shrimp to know how to thaw it.
  • Brush garlic and onion slices with some olive oil.
  • Place garlic, onions, tomatillos, Anaheim peppers and jalapeño peppers on a baking sheet and place under the broiler. Please be sure to keep an eye on them and turn them at least once as they roast. (Another option, if you don't have a broiler, is to roast them in a pan or on a comal on the stove).
  • Take them out of the oven and let it cool down for a few minutes. Peel and seed peppers.
  • Place tomatillos, peppers, garlic and onion in blender. Add cilantro, chicken broth, salt and oregano. Mix until well integrated.
  • Heat the rest of the oil in a pan over medium-high heat and add the roasted green salsa to cook for a minute. Submerge the shrimp in the sauce and let it simmer over medium heat, stirring now and then for 6-8 minutes or until they turn pink and are cooked.
  • Serve with rice, beans and warm tortillas.

Nutrition

Nutrition Facts
Shrimp in Roasted Green Salsa
Amount per Serving
Calories
184
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
239
mg
80
%
Sodium
 
1351
mg
59
%
Potassium
 
406
mg
12
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
65
IU
1
%
Vitamin C
 
17
mg
21
%
Calcium
 
175
mg
18
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Fish & Seafood, Main Dishes
Cuisine: Mexican

Notes

Note: You can make the salsa a day ahead if you want to be able to cook and serve this dish in just minutes.
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