Tomatillo Shrimp Recipe | Ingrid Hoffmann | Food Network

Ingredients

• 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