Baked Shrimp With Tomatillos Recipe
This past weekend I had the opportunity to cook a dish that I hadn’t made for the better part of a year. Last fall, I tried making it for the first time and really liked it. It combines seafood, fresh veggies, and cheese – what’s not to love about it?!?
I had also never used tomatillos before and found them to be very tasty. Preparing them is interesting; they are certainly like tomatoes, but after peeling the paper-like skin off they leave a sticky residue on the fingers.
The recipe and prep is simple and only requires one pot (oven safe). It can be prepped and made in less than 45 minutes and keeps resonably well in the fridge for a couple of days.
I like to add a bit of kick to it with either a little cayenne pepper or some diced up jalepenos with the seeds removed (2 or 3). The amount listed here will serve 4 – although it won’t be a huge amount. If you have a hungry crowd of 4 you might want to toss in more onions and tomatillos.
- 1lb tomatillos
- 1 or 2 onions diced or roughly sliced
- 2 Tbsp olive oil
- 2 or 3 garlic cloves, thinly sliced
- Salt, will be added to taste
- 1lb shrimp, cleaned and deveined, tail on or off
- 1 cup feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup of water, or 1/2 cup clam juice (water is easiest and makes the process faster…)
- lime juice
- black pepper
Start by heating the oil in the pot/pan you will be cooking the entire meal in – make sure it is oven proof. Add the onions and jalapenos, if wanted, and cook until the onions begin to brown. Add the garlic and cook for one more minute. Add the tomatillos (cut into quarters), reduce heat to medium, and cook until the tomatillos soften up – it should take about 10 minutes. The tomatillos will soften, but should still retain their shape and not be mushy. As you are cooking the tomatillos occasionally sprinkle salt.
If you use the 1/2 cup of clam juice, add it to the pot and increase the heat. Reduce by half. If you use the 1/4 cup of water, add the water without increasing the heat or reducing.
Add the cheese and shrimp to the pot and mix. Cook in a preheated oven at 425F for 10 minutes.
Remove from oven. Sprinkle lime juice over the top and add black pepper to taste. Add cilantro. Stir before serving.