Indulge in a culinary adventure with our baked shrimp with tomatillos recipe, a delightful dish that tantalizes your taste buds with its vibrant flavors and textures. This recipe is not only easy to make, but also packed with nutrients, making it a perfect choice for health-conscious individuals. The combination of succulent shrimp, tangy tomatillos, and a medley of aromatic spices creates a harmonious symphony of flavors that will leave you craving for more. Additionally, we offer variations of this recipe, including a spicy version for those who enjoy a bit of heat, and a vegetarian option for plant-based enthusiasts. No matter your dietary preferences, we have a baked shrimp with tomatillos recipe that will satisfy your cravings and leave you feeling satisfied and nourished.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED SHRIMP WITH TOMATILLOS
Make and share this Baked Shrimp With Tomatillos recipe from Food.com.
Provided by CJAY8248
Categories Mexican
Time 50m
Yield 1 lb. shrimp, 4 serving(s)
Number Of Ingredients 12
Steps:
- heat the oil in the pan you will use for baking. Add the onions and jalapenos, cook for 5 minutes on medium-high heat until the onions begin to brown. Add the garlic and cook a minute more.Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
- If using clam juice, add to the pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup water without reducing.
- Add the cheese and shrimp. Cook in a 425 degree preheated oven for 10 minutes.
- Remove pan from the oven. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
Nutrition Facts : Calories 300.6, Fat 16.1, SaturatedFat 5.5, Cholesterol 161, Sodium 1027.2, Carbohydrate 16.9, Fiber 2.9, Sugar 6.8, Protein 22.8
TOMATILLO SHRIMP
Provided by Ingrid Hoffmann
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.
- Transfer the tomatillo sauce to your blender, puree, and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.
BAKED SHRIMP WITH TOMATILLOS
Steps:
- METHOD 1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking. 2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing. 3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes. 4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
BAKED SHRIMP WITH TOMATOES AND FETA
Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
- Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
- Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
- Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.
Nutrition Facts : Calories 563 g, Fat 20 g, Protein 46 g
SHRIMP IN TOMATILLO AND HERB SAUCE
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn't easy to find in the United States. I've created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 40m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.
- Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.
- Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.
- Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 806 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the freshest shrimp possible. Fresh shrimp should have a firm texture and a slightly briny smell. Avoid shrimp that is slimy or has a strong fishy odor.
- Use ripe tomatillos. Ripe tomatillos should be firm and have a slightly sticky texture. Avoid tomatillos that are bruised or have brown spots.
- Don't overcrowd the baking dish. If the shrimp are too crowded, they will not cook evenly. Make sure there is enough space between the shrimp so that they can cook on all sides.
- Bake the shrimp until they are cooked through. The shrimp should be cooked until they are pink and opaque in the center. Overcooked shrimp will be tough and chewy.
- Serve the shrimp immediately. Shrimp is best served hot out of the oven. You can garnish the shrimp with fresh cilantro or parsley, if desired.
Conclusion:
Baked shrimp with tomatillos is a quick and easy seafood dish that is perfect for a weeknight meal. The shrimp is tender and juicy, and the tomatillos add a bright and tangy flavor. This dish is also healthy and low in calories. If you are looking for a delicious and easy seafood recipe, baked shrimp with tomatillos is a great option.
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