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Cilantro Lime Shrimp with Roasted Tomatillo Sauce Recipe

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This recipe for Cilantro Lime Shrimp with Roasted Tomatillo Sauce, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Garrison


31-35 jumbo shrimp, shelled and deveined
3/4 cup fresh cilantro, diced
2 tablespoon red wine vinegar
2 tablespoons olive oil
Juice of 1 lime (about 1 tablespoon)
2 garlic cloves minced
1/4 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Zest of one lime

Tomatillo Sauce:
2 tablespoons olive oil
1 poblano, roast it whole but only use half in the sauce
4-5 tomatillos
1/4 cup red onions (cut in a bid wedge)
1 garlic clove
1/4 cup fresh cilantro
2-3 tablespoons of lime juice
Salt and pepper to taste

Preheat oven to 400 degrees
Place red onion, tomatillos, and poblano on baking sheet. Season 2 tablespoons olive oil, salt and pepper
Bake for 20 minutes
Remove from oven and place in blender with cilantro, lime juice, garlic clove, salt and pepper to taste. Blend until smooth. Set aside.
In a small bowl mix, 3/4 cup fresh cilantro, red wine vinegar, olive oil, lime juice, 2 minced garlic cloves, red pepper flakes, smoked paprika, lime zest, salt and pepper. Whisk until combined.
Pour cilantro lim sauce over shrimp that has been patted dry, toss to coat everything.
Spread seasoned shrimp out on a baking sheet, making sure they are in a single layer.
Bake for 8-10 minutes, until pink
Garnish with fresh cilantro and serve with tomatillo sauce.

Preparation Time:
Preparation Time:
30 minutes




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