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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cilantro Lime Shrimp with Roasted Tomatillo Sauce Recipe

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


Category:
Category:

Ingredients:  
Ingredients:  
For the Shrimp:
31-35 Jumbo Shrimp, shell off and deveined
3/4 cup fresh cilantro, diced
2 tbsp of red wine vinegar
2 tbsp of olive oil
Juice of 1 lime (about 1 tbsp)
2 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
1/4 tsp salt
1/8 tsp pepper
zest of one lime

For the Tomatillo sauce:
2 tbsp 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 big wedge)
1 garlic clove
1/4 cup fresh cilantro
2-3 tbsp lime juice
salt and pepper to taste

Directions:
Directions:
Preheat oven to 400 degrees
place red onion, tomatillos and poblano on baking sheet. Season with 2 tbsp of olive oil, salt and pepper
Bake for 20 minutes
Remove from oven and place in blender with cilantro, lime juice, garlic close, 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 lime 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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