| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatillas, papery skin |
|
|
removed and washed |
| 1 |
|
Poblano pepper |
| 1/4 |
|
Cilantro and parsley |
| 1 |
t |
Salt |
| 1 |
lb |
12 pieces shrimp head and |
|
|
shells on |
|
|
Oil for brushing |
INSTRUCTIONS
1997
Preheat oven to 425 degrees. Preheat grill. Place tomatilla and pepper
on a cooking tray and roast for 20 minutes, or until tender and
lightly brown. Cool completely. Place in food processor or blender
with remaining salsa ingredients. Puree until smooth. Heat grill or
grill pan until smoking, making sure the grill is very clean. Brush
grill with oil and allow to burn off. Brush the shrimp with oil and
sprinkle all sides with salt and pepper. Place on grill and cook 4
minutes on each side. Serve immediately with the tomatilla salsa.
Yield: 4 servings Recipe by: Cooking Live Show #CL8902 Posted to
MC-Recipe Digest V1 #651 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Jun 30,
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