Shrimp Cilantro

With Alex Pardo

This is a very simple and quick recipe if you have the right ingredients. The authentic Mexican taste comes from the use of fresh cilantro and the use of Tomatillo sauce, which is made using the Tomatillo, a small, green tomato, and the Serrano pepper. Tmatillos can be purchased in a can. The Serrano is a hot pepper and needs to be handled carefully. A pepper with less heat could be substituted if necessary. You can also find Tomatillo Sauce already made.

Ingredients

1 tablespoon olive oil
12 tiger shrimp, peeled and de-veined (size 13/15)
1/4 clove of garlic, chopped
2 tablespoons cilantro, chopped
salt & pepper to taste
¼ cup white wine
1 cup Tomatillo Sauce
For the Tomatillos Sauce:
20 tomatillos, boiled or
2 serrano peppers, chopped
1 bunch of cilantro, chopped
2 cloves garlic, chopped
pinch of cumin
salt & pepper to taste

Instructions

1. If necessary, de-vein shrimp with a small knife by carefully cutting the back of the shrimp and removing the veins (the dark colored string).
2. Pre-heat the sauté pan and add the oil, immediately laying the shrimp into the pan one at a time to avoid any splash of hot oil.
3. As the shrimp begin to color, turn down the heat and turn the shrimp with tongs or other utensil.
4. Ad the garlic, cilantro, salt and pepper.
5. Let simmer for thirty seconds, pour in the wine and simmer for another thirty seconds.
6. Add the tomatillo sauce and simmer another thirty to sixty seconds.
7. Plate and serve with rice and beans.

Instructions for the sauce:
1. If using fresh tomatillos, boil in salted water to cover until tender, about 8-10 minutes. Drain. For canned ones, just drain them.
2. Place the tomatillos, Serrano peppers, cilantro, garlic and cumin in a blender or processor. Blend until coarsely pureed.
3. Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt and pepper, and let stand 30 minutes before using.

Recipe courtesy of Alex Pardo, Jalapeños Restaurant, 2009

Executive Chef and co-owner of Jalepenos Mexican Restaurant. Established in 1992, they serve only genuine Mexican recipes brought here by their staff from Mexico City, central and southern Mexico. All dishes are meticulously prepared using only the freshest possible ingredients. Jalepeno's menu is a reflection of Alex's roots and includes Cactus Tinga, cactus sautéed with onions, chipotle, cilantro and roasted tomato sauce (a little spicy) Served with either corn or flour Tortillas. Caldo Tlalpeno, shredded chicken and rice in a mild chicken broth topped with cilantro, avocado, Serrano peppers and onions. Aztec soup, chicken, rice, chips and cheese in a chicken broth, Mariscada Veracruzana, a pan-seared combination of shrimp, scallops, fish, and squid with a green olive, onion cilantro and serrano pepper tomato sauce. Served on a bed of Mexican rice.