Whenever I travel, I try to take a cooking class in the town I am visiting, especially if I can find one taught by a casual, self-trained cook. I find that this relaxed style and practical approach to throwing food together better mirrors my own way of cooking and eating.

Tangy Tomatillo Shrimp

Category

Category name

Serves

4

I learned to make this Mexican-style shrimp while taking a class in Mexico City. It has a ton of cilantro, tangy tomatillos, and smoky poblano chiles. This plant-based sauce is great to pour over chicken, steak, and even your morning eggs.

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 pound (3 to 4) fresh poblano chiles, seeded, ribs removed, coarsely chopped
  • 6 cloves garlic, finely minced
  • 1 pound tomatillos, husked, rinsed, and quartered
  • 1 ½ teaspoons salt
  • 2 pounds large shrimp, peeled and deveined
  • Freshly ground black pepper
  • 4 cups fresh cilantro leaves

Method

  1. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chopped chiles and ½ of the garlic; cook until the chiles start to soften, about 5 minutes. Add the tomatillos and salt; reduce the heat to medium-low and cook, stirring occasionally, until the tomatillos begin to break down and release some liquid, about 10 minutes.
  2. Transfer the tomatillo sauce to a blender and purée; set aside.
  3. Melt the remaining butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, and add to the pan. Add the remaining garlic; cook, stirring often, until the garlic becomes fragrant, 1 to 2 minutes on each side. Add the tomatillo sauce and simmer until the shrimp are curled and just opaque, 1 to 2 minutes. Sprinkle with the cilantro and serve.