Camarones Al Cilantro

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb firm fresh tomatillo, husks discarded and tomatillos rinsed in warm water and halved
• 1 lb fresh poblano chile, seeds and ribs discarded, and chiles coarsely chopped (about 4)
• 8 garlic cloves, crushed
• 1/2 cup water
• 1 1/2 teaspoons salt
• 2 lbs large shrimp, in shell (21 to 25 per lb)
• 1/2 cup olive oil
• 4 cups loosely packed fresh fresh cilantro stems
• 1/4 cup unsalted butter

Recipe

• 1 combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (chiles will not be tender.)
• 2 while tomatillos are simmering, peel and devein shrimp. rinse and pat dry, then toss with 1/2 teaspoon salt.
• 3 working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids).
• 4 force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• 5 heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer.
• 6 add shrimp and simmer, stirring, 2 minutes. add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.