| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatillas, papery skin removed and washed |
| 1 |
sm |
Poblano pepper |
| 1/4 |
bn |
Cilantro and parsley |
| 1 |
ts |
Salt |
| 1 |
lb |
(12 pieces) shrimp, head and shells on |
|
|
Oil for brushing |
INSTRUCTIONS
SALSA
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, 1997
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