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| Camarones Verdes (Kennedy) Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 3
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Ingredients
1 1/4 lb unpeeled large shrimp
5 cloves garlic; roughly chopped
1 salt; to taste
2 tablespoon water
4 oz tomatillos; husked, rinsed and quarte
1 large jalapeno chile; cut in half lengthwise
3 hoja santa leaves; stems and thick veins rem
1 large avocado leaf; stem removed and torn int
1/4 cup fruity olive oil; plus a little extra, for
Cooking Directions:
Clean the shrimp by removing the legs and cutting along the back, through the shell, to devein. Set aside.
Crush the garlic, ideally in a molcajete, with the salt; mix to a paste with the water.
Put the tomatillos, chile, leaves, anise seed, if using, and water to barely cover into a small pan over a low flame. Cook for 5 minutes. Drain off all but 1/2 cup water. Transfer to blender and blend to a fairly rough consistency, being careful if the mixture is still hot to leave room at the top of the blender and to cover with a towel.
Heat the oil in a heavy skillet large enough to hold the shrimp in a single layer. Add shrimp and stir-fry over very high heat for 1 minute. Add the garlic mixture, and fry another minute. Add the blended ingredients and continue to cook over a very high flame, turning the shrimp constantly, for about 2 more minutes.
Set aside to cool slightly and for the shrimp to absorb the flavors. Drizzle with olive oil just before serving in large bowl, family-style. Makes 3 servings.
Per serving: Cal 412 (58% fat); Fat 27 g (4 g sat); Fiber 2 g; Chol 267 mg; Sodium 577 mg; Carbs 5 g; Calcium 89 mg.
mexican,shrimp
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