Katy and I had the pleasure of eating this delightful dish last night with her mom, Laura and dad, Brad! It was, to say the least, our favorite meal they have prepared for us! Thank you Laura and Brad for sharing this with us!
The tomatillo sauce was SO good! It would be great on eggs, veggies, chicken, and ummm…. ANYTHING!! So good!! Try it out and let us know what you think! Enjoy my friends!
3 tablespoons grapeseed oil
1 pound (about 3 to 4) fresh poblano chiles (can substitute for green chilis that are coming out soon, or even the Hatch chilis in October), seeded, ribs removed and roughly chopped
6 garlic cloves, finely minced
1 tablespoon of Savory Spice’s Green Mole (awesome stuff)
1 pound tomatillos, husked, rinsed and quartered
1 1/2 teaspoons salt, plus extra for the shrimp
3 tablespoons unsalted butter
2 pounds large shrimp, peeled and deveined
Freshly ground pepper
4 cups fresh cilantro leaves
Heat the grapeseed oil in a large skillet over medium-high heat for 1 minute. Add the chopped chiles 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 sea 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 and the green mole spice 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 sea salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Squeeze lime juice from 1/2 a lime. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.