About Tomatillo Cilantro Shrimp Recipes

Series Summary

For many people who enjoy seafood, nothing can compare to fresh shrimp. Whether it is grilled, boiled or fried, shrimp always seems to be the perfect seafood dish for any occasion. However, even though shrimp is a tasty treat on its own, spicing up this delicious crustacean can be just the thing to appeal to the wild side of the taste buds. In this free video series, learn how to make tomatillo cilantro shrimp from a professional chef. Sven Robinson has over 25 years of culinary experience, and he explains this recipe with step-by-step instructions. A tomatillo is a fruit that is surrounded by a husk, and it is described as having a sweet-tart flavor. Add this fruit with poblano peppers to make a truly delicious shrimp dish. Learn the ingredients and cooking utensils required for making tomatillo cilantro shrimp. Also, discover how to boil the tomatillo and poblano peppers to make a sauce. Finish the dish by sauteing the shrimp in garlic and butter. With this simple shrimp dish, add some variety and spice to seafood. So, take a moment, and learn a simple tomatillo cilantro shrimp recipe today!

Video Transcript

"Alright today we're going to be making a shrimp dish. We're going to be making tomatillo-cilantro shrimp. And what that is is we're going to take some shrimp and we're going to be sauteing that with a little bit of garlic. We're going to be taking some tomatillos, which are green tomatoes. They come in a really sticky husk, so you're normally going to want to peel that off and then rinse them. They're going to be really, really sticky. In some places you can find them where they're already cut, you're going to want to go over them if they've already taken the husk off because they'll be a little bit brown and you're going to want to cut those pieces off. They're a fairly hard tomato because they're so small, so what we're going to do is we're going to boil them until they're soft. Then we're going to drai them and puree them. With that we're going to take a Poblano chile and that is a very, very dark green chile but it's not as spicy as say a Jalepeno, and it's not as bitter as a green bell pepper. We're going to be using Cilantro in two of our dishes today. We're going to be taking our tomatillos and our Poblano and our Cilantro and we're actually be putting that in a blender, we're going to make a sauce with it. And we're also going to be doing that with our Cilantro rice. Where we're going to be toasting garlic and the rice, and then adding Cilantro to it."