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)
- 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
- 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.
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.