We have a nice stash of jumbo (16-20 count) shrimp in the freezer, and this tasty/tangy shrimp dish caught my eye in my blog readerboard a couple of weeks ago. It is right up my alley using Mexican-inspired ingredients, and is served over something other than a tortilla, ha!
I adapted this from Josette’s Shrimp in Green Mole over at thebrookcook, and the vibrant green sauce did not disappoint. I halved the shrimp amount since there were only two of us eating it, but kept the sauce amount the same since she said she would have enjoyed more sauce. I substituted pepitas, which are pre-roasted baby pumpkin seeds and ground cumin for seeds, so that eliminated a couple of steps. I’m all about easy. I also omitted the romaine lettuce in the sauce, which admittedly was a mistake but the sauce came out delish all the same! Here’s how I did it:
Shrimp in Pepita Tomatillo Sauce
Adapted from Shrimp in Green Mole at thebrookcook
1/2 cup hulled pepitas
1/2 pound tomatillos, husked, rinsed and quartered
1/2 serrano or jalapeño, stemmed
1/4 cup chopped white onion
2 garlic cloves, peeled
1/4 cup tightly pack chopped cilantro
1/8 teaspoon ground cumin
1 1/2 cups homemade or low-sodium chicken stock
1/2 tablespoon olive oil
Kosher salt and ground black pepper, to taste
1/2 pound jumbo tail-on shrimp, shelled and deveined
Pepitas and cilantro, for garnish
Cooked rice, for serving
Place the pepitas, tomatillos, chile pepper, onion, garlic, cilantro, cumin, and 1/2 cup of the chicken stock in a blender or food processor. Blend until smooth, stirring and scraping down sides as necessary.
Heat the oil in a skillet (cast-iron if available) over medium-high heat. Add the tomatillo mixture, which will spatter so be prepared with a screen or lid! Cook, stirring often, for about 8 to 10 minutes. Add the remaining chicken stock, bring to a simmer, and reduce heat to medium low, simmering softly and stirring often until sauce is thick and creamy, about another 10 minutes. Season to taste, with salt if necessary.
Season shrimp with kosher salt and pepper, then add to the simmering sauce. Cook on each side for 3 or 4 minutes until the shrimp are just cooked through. Serve over rice garnished with pepitas and cilantro.
It sounds absolutely delicious, Kathryn. I love green sauce anyway. It’s a beautiful dish. Mega hugs!
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Thank you Teagan, you made my day! xoxo
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That looks delicious 🙂
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Thank you Mad Dog, it certainly was!
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Yes, Yes, Yes!!! xoxo ccc
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Thanks sweets! xoxo
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xoxoxo ccc
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LOVE your adaptation- looks absolutely delicious! 🙂
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Thank you Josette for the inspiration!!
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This looks so tasty! Love the addition of pepitas. 🙂
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Many thanks Ronit!
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This sounds heavenly! The flavors are right up my alley, too! I think I’d just skip the rice and sop it all up with a tortilla, though! 🙂
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You could do either! I needed a break from them, ha, thanks!
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🙂
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This looks great, Kathryn! I’m short on the ingredients otherwise I’d make it tonight. I’ll have to add it to my pile of Kathryn-recipes which is happily growing. Have a great week!
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You are so sweet Diana! I hope your week is great too, thanks!
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I really do print them off and save them. I haven’t mastered the virtual cook book yet. 😀
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😀
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looks and sounds delish!!!
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Thank you my dear Jodi! xo
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Bookmarking this. Sounds absolutely delicious.
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Thank you so much Sumith!!
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This looks really wonderful, Kathryn! You are so creative and talented! 🙂
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And you are so sweet Tonya, thank you! xo
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😊
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I am so impressed that in the early stages of starting your own food truck you have time to cook and blog! I love the pepitas twist. This recipe sounds delicious.
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As I said before, we can’t eat tacos every night! Thank you so much Michelle. 🙂
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Yum, I wish this was what we were having for dinner tonight!
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Thank you Lulu! I wish you were too! 🙂
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This seems like a finger-licking recipe, Kathryn! Thanks a bunch for giving me an amazing idea for my next lunch!
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You are so welcome, Agness! And thanks for stopping by to let me know! 🙂
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Yum! South of the Border Shrimp and Grits. Looks and sounds wonderful.
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Thank you so much Darryl!
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Looks really delicious 😁
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Mucho Gracias! 😀
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I like how you make your recipes manageable. Thanks!
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You are so welcome Karina, and thank you too!
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What a lovely dish KR!
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Thank you sweets! xoxo
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Xoxo
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mmm. . . it looks yummy.
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Thank you Sheryl, it was!
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That looks really good 😊
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Thank you so much Gerlinde! 🙂
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Sounds good. I made Reuben’s this week that were pretty darn good and blog worthy.
How is your food truck business going??
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I open on May 26, thank you!!
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Sounds super delicious!
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Thanks Freda!
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This is very inviting Kathryn. Loved it’s colour and the addition of pepitas in it. Thanks for this beautiful share.
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You are so welcome Sumith and thank you for the kind words. 🙂
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