Tomatillo Shrimp Recipe | Ingrid Hoffmann
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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
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