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Tomatillo Shrimp

By Becky Saunders
Contributed by Marisa Landau
I often serve this with a bit of quinoa, which soaks up the extra sauce really well.
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Ingredients

1 lb. shrimp

2/3 lb. tomatillos

2/3 lb. poblano peppers

garlic

olive oil

Preparation

1.

Quarter the tomatillos and chop the poblano peppers.

2.

Heat 2-3 garlic cloves and 1T of olive oil over medium high heat for about 8-10 minutes.

3.

When the tomatillos become soft, pour the contents of the sautee pan into a blender and mix until smooth.

4.

Then begin cooking the shrimp in a sautee pan with about 2t of olive oil.

5.

After 2-3 minutes, add the tomatillo sauce and cook for another 2 minutes until the shrimp are ready.

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