Penn Herb Wellness Guide
Grilled Shrimp Skewers with Cilantro and Green Tomatillo Salsa
Ingredients
- 20 medium (16-20 size) shrimp, shelled and devained
- Marinade1/2 C olive oil
- 1/2 C cilantro, chopped
- 3 t garlic, chopped
- 1 t salt
- juice of one lime
- Green tomatillo salsa8 tomatillos, husked
- 1 clove garlic, chopped
- 1 shallots, chopped
- 1 serrano chile, seeded
- 4 T cilantro, chopped
- juice of one lime
- to taste, salt and pepper
Directions
- Thread the shrimp onto skewers. Over medium-hot fire, grill the shrimp until they are completely opaque, 3 to 4 minutes per side. Spread spoonful of marinade over shrimp while grilling.
- Remove the shrimp from the grill and place on a serving plate, either skewered or un-skewered, as you prefer. Accompany each serving with a generous helping of the tomatillo salsa.
- MarinadeCombine all marinade ingredients, mix well and set aside.
- Green tomatillo salsa Cook tomatillos in a large skillet over medium heat for 10 minutes or until skin starts to split. In a food processor, chop cooked tomatillos, garlic, shallots, serrano chile, and cilantro to a fine chopped consistency. Do not puree the sauce. Serve warm or chilled.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.