Shrimp in Tomatillo and Herb Sauce
- Total Time
- About 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 5large garlic cloves, peeled and halved
- Salt to taste
- 2tablespoons extra virgin olive oil
- ½pound tomatillos, husked
- 2serrano chilies, stemmed
- ½cup fresh basil leaves
- 2tablespoons fresh mint leaves
- 1tablespoon fresh tarragon leaves
- 1¼pounds medium shrimp, peeled and deveined
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
214 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 30 grams protein; 515 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.
- Step 2
Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.
- Step 3
Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.
- Step 4
Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.
Tip
- Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.
Private Notes
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Cooking Notes
Lisa
I doubled the tomatillos and added an onion, which I broiled with the tomatillos. I did not sear the shrimp and just cooked them for for a few minutes in the sauce, as the searing seemed an unnecessary step. I also added some cilantro to the herb mixture because I didn't have tarragon.
Kelly
I might double the sauce next time. Didn't feel like there was enough.
Halley C.
Really loved this dish - tomatillo sauce would be good on so many other things! Cod, tortillas, eggs...possibilities are endless.
Marisa La Mejor
I made some substitutions since I was missing ingredients and it still turned out so delicious. I used jalapeño instead of chiles, dried cilantro instead of tarragon, and dried mint instead of the fresh. I used less of the dried mint since I was afraid it would overpower the dish. Similar to another reviewer, I made the sauce and then added the shrimp in there to cook. I served this with pasta and it was perfect. I will definitely make this again! Beautiful marriage of salsa verde and pesto!
Turkinator
One of my favorite recipes for late summer when tomatillos and herbs are abundant. Serve it with cumin rice. I make 2x the sauce to have as leftovers.
Turkinator
One of my all-time favorite recipes. I make double the amount of sauce so I can freeze some to use later.
Rob
I found the Serrano masked the underlying mint basil flavor, even though I added only 1 instead of 2 peppers. Next time I’ll titrate the heat by adding small portions of pepper to the blending step and tasting after each addition.
mrs_garver
Found the Serrano pepper overpowering - will halve next time
Susan
Made this for the second time tonight. At the suggestions of previous writers, I tripled sauce but only put one serrano in (my husband is a wimp). But, I realize that I’m not sold on the mix of basil, tarragon and mint. I really don’t like tarragon at all so will probably put either just cilantro or replace the tarragon with it. Served it over rice with slices of avocado’s on the side. Perfect!
Felice
This was delicious. I used a half pound of tomatillos like the recipe called for (5 large ones) and unlike the other reviewers, I thought it was enough sauce. Next time I think I will sub cilantro for the tarragon. This sauce could be used for so many things-on sautéed chicken or beef or on tacos. This recipe is a keeper
Pete
I made shrimp tacos using this recipe and it turned out great. I substituted cilantro for tarragon and eyeballed the measurements for the herbs and tomatillo. Served on corn tortillas with cotija cheese, it was great.
lauriebrown
Better on rice than on grits
Maria
Absolutely wonderful. I guessed 6 medium tomatillos for a half pound and used a garlic press since I don’t have a mortar and pestle. The sauce was enough for the shrimp but I would have loved more !
AJB
Served over zucchini spirals that were sautéed with garlic, delicious!
Marisa La Mejor
I made some substitutions since I was missing ingredients and it still turned out so delicious. I used jalapeño instead of chiles, dried cilantro instead of tarragon, and dried mint instead of the fresh. I used less of the dried mint since I was afraid it would overpower the dish. Similar to another reviewer, I made the sauce and then added the shrimp in there to cook. I served this with pasta and it was perfect. I will definitely make this again! Beautiful marriage of salsa verde and pesto!
CresentValley
This past Sunday, I made it again and I went with 1.5 lbs of shrimp and 3/4 lbs of tomatillos. I've also made it in the past using 1 lb of tomatillos along with 1.5 lbs of shrimp. Extra garlic doesn't hurt either. At the end it was very delicious.
Lisa
I doubled the tomatillos and added an onion, which I broiled with the tomatillos. I did not sear the shrimp and just cooked them for for a few minutes in the sauce, as the searing seemed an unnecessary step. I also added some cilantro to the herb mixture because I didn't have tarragon.
Susan
Really need to double the sauce. I added a little chicken stock to add more liquid while finishing the shrimp. Other than that, we love it!
Patrick Vernaelde
Doubling the sauce is a great idea but I will have to work on my crushing garlic since I do not own a mortar and pestle. Delicious but a little oil added to the sauce when processed really helps the quality of the mixture.
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