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Deliciously spicy! Used feta cheese. Was delicious
I lightly blend the tomatillo/onion/jalapeno mixture in a food processor after it has cooked for several minutes. And if pressed for time, I shred up one of those cooked rotisserie chickens from the supermarket and throw in the meat (omitting the shrimp). Then there’s no need to bake. I’ve used canned tomatillos on occasion as well and haven’t noticed a marked difference vs fresh.
It’s very tasty. A dish with enough vegetables. The feta makes it so good. Thank you for posting this page!
Here are the changes of mine-
shrimp- imitation crab torn in halves
oil- no oil, earlier introduction of tomatillos
jalepeno chilis- habanero peppers not cut fried with onions onwards
black pepper- chili powder
cilantro- 1/3 the amount in dried cilantro
Hi Elise. Fantastic recipe! I’d just bought a batch of tomatillos, not sure what to do with them but loved the colors. I also write a blog about food and wanted to feature them somehow, and was able to do so using this recipe as a basis. It came out wonderfully. I tweaked it a bit, as all of us cooks do, but your recipe was credited on my blog at http://www.foodinbooks.com so thanks for the inspiration!
Elise, this recipe has become one of our all time favorites! I subscribe to your blog and it popped up in my email a few years ago. My hubby and I made it and WOW it was a HUGE hit. We make this about 6 – 7 times a year or more! It’s my go to recipe anytime I see shrimp on sale. I asked my hubby what did he want to make with the shrimp we just bought. I gave him a list of out most favorite shrimp recipes. He said “you can go wrong with Shrimp with Tomatillo’s!”. I agreed! Just wanted you to know how much we appreciate you posting this recipe! It introduced us to tomatillo’s which we had never had before! It is truly one of our all time favorites! NOM NOM NOM!!! Thank you!!
Hi Gwyn, yay!! I’m so glad you like it! It’s one of our favorite recipes.
Delicious! I added a small filet of salmon that I needed to use up and a half cup of white wine.
I made this as written a few nights ago, with shell on shrimp. It was too fussy to enjoy for a weeknight meal (as you mentioned). I kept it in the oven a bit longer and the shrimp seemed a bit rubbery. Today I decided to take the shells off the left overs and chop up the shrimp a bit. WOW! It was really good. It went from Ehh to yummy.
This recipe is great! We have used it for the past 2 years, being on low-moderate carb diets. It’s simple and delish. I’ve also used tequila instead of broth. Like to serve this with a side of warmed low carb tortillas. I do sprinkle a shredded cheddar mix on each bowl when serving. Thanks for the great recipe!!
I haven;t made it yet, but I bet if you marinated the shrimp for like 2 hours, it still be good and tasty cooking without the shells.
I love this recipe! My husband and I both, often crave it. I serve mine over rice.
Made it the second time, and it was still amazing. This is one of my favorite dishes!!! YUM!!!
Loved this recipe just exactly as written, and so did my husband who tends to be somewhat picky with “new” flavors. Had never tried the Cotija cheese, but it is perfect – aged, mellow yet hearty. Although I enjoy feta, and recipe says it can be used as a substitute, the flavor is SO different. I’m glad I made the small extra effort to find Cotija, and would recommend others to try this dish with it.
So glad I found this website, and thanks for all the effort to create/update it! I’ll be trying many other great looking recipes!
This is amazing!!..I love tomatillos and this recipe uses them perfectly, i need to get my aunt to serve this in her mexican restaurant!!.
This was very good, although I think it could use a little less liquid. I used the 1/2 cup clam juice, but I would lower to 1/4 cup. Also good to finish it a bit under the broiler so the cheese is slightly browned.
Agree with the person above who said unusual collection of flavors, but good. I wonder if it would work with scallops or with a white fish like halibut or tilapia? Overall, very tasty.
Made this last night..absolutely delicious…my kids ate it over rice and in tortillas with a little sour cream… umm umm good… Thanx
Hey Elise, amazeballs. Seriously. Wow.
This is a timeless recipe and should be re-posted annually. Talk about simple, quick, and exquisitely delicious. We ate it with tortillas and rice and made burritos. All-in-one dinner. So good. Tomatillos seem so daunting to make and use because they are a little more “exotic”, but they are super simple and I treat them just like zucchini when cooking. Thanks for re-posting!
Thanks for reposting. This is one of my favorite recipes from your site!
Fantastic – just made this with a few changes. First I am on a no fat, no salt diet. So I sauteed the veggies in a little wine. I couldn’t use clam juice (too salty) so I used no salt chicken stock. I omitted the cheese too, for salt and fat reasons. Finally, I finished the dish on the stove top – took about 5 mins for the shrimp to cook through. I have to say that it was totally fantastic. I didn’t even miss the salt or oil. It was spicy, rich, tasty and satisfying. Thanks Elise!
P.S. Quick comment for Gary Z – my sauce was quite thick, it would have been great in tortillas – it would not have run out of the egdes! We had it over rice, and it was perfect with that too.
This seems like too much liquid for the suggested tortilla wrap. Enchiladas, maybe? Looks great and will have to try, in any case. Thanks!