Camarones al Cilantro
Laura Bookman of Weston, Massachusetts, writes: "Can you get me the recipe for camarones al cilantro from Cafe Sol Azteca, in Newton Center, Massachusetts?"
Recipe information
Total Time
45 min
Yield
Makes 4 to 6 servings
Ingredients
1
1
8
1
1
2
1
4
1
Need to make a substitution?
Preparation
Step 1
Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
Step 2
While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
Step 3
Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
Step 4
Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
Step 5
*Available at Latino markets and many supermarkets.