Baked Shrimp with Tomatillos

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Although I'm posting this recipe out of season I didn't want to lose it.  It is a great recipe to use tomatillos which if you are a CSA member you may receive in one of your boxes.  Otherwise you can find them in the grocery store in the produce department, often with other Latino vegetables.
They are most often used for green salsa but this is a great recipe if you want to try something different.

  • 2 Tbsp vegetable oil
  • 1 medium onion, chopped, about 1 cup
  • 1-2 jalapeno chiles, seeded, minced
  • 3 garlic cloves, thinly sliced
  • 1 lb tomatillos, chopped (see note below on preparing the tomatillos)
  • Salt
  • 1/4 liquid (water, chicken broth or clam juice)
  • 1 lb shrimp, peeled & deveined
  • 1 cup Cotija queso seco cheese (can substitute feta)
  • 1/4 cup chopped cilantro
  • Lime juice
  • Black pepper
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    An oven-proof sauté pan or cast iron pan
    1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
    2 Add liquid.
    3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
    4 Remove pan from the oven. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.  Serve the shrimp with heated flour tortillas to make delicious and unusual tacos.

    Preparing Tomatillos:
    Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.
    Adapted from Simply Recipes.com (see the website for a picture of the dish)


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