Shrimp Chile Verde (Camarones en Chile Verde)

If I plan it just right, towards the end of the week I find myself with some leftover salsa of some sort. Most times it’s tomatillo salsa. And many times I find myself with a crisper drawer full of peppers that didn’t get used up. I will typically roast them so they can be frozen or used in a pinch for various recipes. This is how  shrimp chile verde came to be. Leftover salsa, too many peppers and just enough shrimp left to prepare a complete dish. If shrimp is not your favorite, you could season and saute some chicken tenders and have a quick chicken chile verde. Or make it meatless and add some slices of queso fresco to the simmering salsa for queso en salsa. I enjoy these quick, end of the week meals when I don’t want to spend my Friday night in the kitchen. 

Camarones en Chile Verde(Shrimp Chile Verde)

Here I am combining two of my favorite foods, shrimp and chile verde!

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Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Ingredients

Ingredients

• grapesed oil
• 1/2 small white onion sliced thin
• 2 chile serrano minced
• 3 cloves garlic minced
• salt and pepper to taste
• 6 roasted green chiles Anaheim, sliced into thin strips
• 1 1/2 cups tomatillo salsa see link for recipe
• 1 pound jumbo shrimp cleaned
• chopped cilantro
• lime wedges

Instructions

Directions

• Add 2 tablespoons of grapeseed or olive oil to a skillet and heat to medium heat. Add the onion, serrano and garlic. Season lightly with salt and pepper and saute for 5 minutes.
• Add the green chiles and salsa verde. Bring to a boil, reduce to a simmer. Taste for salt and pepper and let simmer for 5 minutes.
• Season the clean shrimp lightly with salt and pepper. After a few minutes add the shrimp to the simmering salsa. Space it out evenly in the skillet. Gently fold into the salsa.
• Cook for 3-4 minutes. Cover and let stand off the heat for a few minutes before serving. Garnish with cilantro and lime before serving.

Notes

I enjoy this shrimp on warm corn tortillas or over a simple bed of white rice! Switch out the salsa with a spicy red salsa next time!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

Dry Roasted green chiles on the comal is how I prefer to roast when I just need a few peppers. At medium heat, it takes 25-35 minutes, turning as needed.

Click onto the picture above to see recipes for Tomatillo Salsa-Salsa Verde on site.

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