- 5 tomatillos husked and washed
- 1 shallot
- 3 cloves garlic
- handful of cilantro
- 1/3 cup olive oil
- 1 chili pepper
- 1/2 tsp salt
- 10 extra large shrimp
i don’t know what happened yesterday but i went to the store for milk and came home with tomatillos and shrimp.
that always happens to me. i just can’t walk in a grocery store and head right for what i need. i wander. i day dream, and sometimes inspiration hits.
that’s what happened at whole foods yesterday. i went for milk. i saw the tomatillos. and then i stumbled into the fish department.
sometimes inspiration hits at the oddest moments…like when you are talking to the fish monger about eating healthy and corn chowder ends up thrown into the conversation (ok, i dropped the hint in that conversation, what? i’m allowed).
tomatillo salsa is one of my favorites. love. heart. all those things. i always picture it as the lighter of salsas (please don’t listen to me i have no idea what i am talking about). it’s great over meats as well as fish. dip your roasted veg in it and your set.
i’ve never roasted tomatillos before (see here, i made salsa) have you? yeah sure, you can do it under the broiler but it’s 60 degrees outside! put on your grill. make some salsa. enjoy it with fish (ok, you can eat it with meat too, but grilled shrimp is awesome with this stuff).
roasted tomatillo salsa with grilled shrimp
to prep:
- roast your tomatillo: husk and wash tomatillo, cut in half, place on grill. takes about 5 minutes a side on a med high flame. take off and cool.
- clean your shrimp in the meantime. place on skewer.
- get out your ingredients
for the salsa:
- in food processor add roasted tomatillo, shallot, garlic, olive oil, cilantro, chili pepper and salt. pulse, pulse and pulse. set aside. you can do this hours ahead of time.
for the shrimp:
- place about 1 tbl of salsa over each skewer. 1 tbl should cover front and back. it will be lightly coasted, not covering.
- grill for about 2-3 minutes on each side.
serve with extra salsa, brown rice and some salad.
