Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: www.bhg.com
- Start to Finish: 30 minutes
- Makes 2 servings
- 8 oz fresh or frozen large shrimp in shells
- 2 tomatillos, husked, rinsed, and chopped (½ cup)
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 fresh jalapeno or serrano pepper, seeded and finely chopped
- 2 tsp olive oil or cooking oil
- ¼ cup chicken broth
- ¼ cup lightly packed fresh cilantro sprigs
- ¼ cup lightly packed fresh parsley sprigs
- 1½ cups hot cooked rice
- tomato wedges (optional)
- cilantro sprigs (optional)
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse.
- Set shrimp aside.
Green sauce Edit
- In a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender.
- Cool slightly.
- Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley.
- Cover and blend or process until nearly smooth.
- Return mixture to skillet and heat through.
- Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well.
- Toss cooked shrimp with sauce.
- To serve, spoon shrimp mixture over rice.
- If desired, garnish with tomato wedges and additional cilantro.
- Make-ahead tip: prepare the sauce as directed, except do not return the sauce to the skillet. Cover and chill the sauce for up to 2 days. To serve, place in a covered saucepan and heat over medium heat until hot.
- Double the recipe to serve 4
- Use a large skillet to cook the tomatillo mixture.
Nutritional information Edit
- 119 Calories | 5g Total Fat | 1g Saturated Fat | 131mg Cholesterol | 252mg Sodium | 4g Carbs | 4g Fiber | 15g Protein
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