Molcajete Shrimp In Salsa Verde Food

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.

MOLCAJETE SHRIMP IN SALSA VERDE

Steps:

• In a large saucepan over medium-high heat, place tomatillos and jalapeño with enough water to cover. Boil until tomatillos fade in color and skins begin to burst. Drain, set aside to cool.
• In a medium frying pan, heat oil over medium heat. Add onion, shrimp and 1/2 teaspoon garlic salt. Cook until onion is translucent and shrimp is cooked thoroughly. Approximately 5 -7 minutes. Set aside.
• Place tomatillos, jalapeño, 1/4 cup cilantro and 1/2 teaspoon garlic salt on molcajete and crush until desired chunky consistency.
• Pour shrimp mixture over sauce and sprinkle with Cotija cheese.
• Serve on warm corn tortillas with avocado slices and key lime juice and garnish with remaining cilantro.

SALSA VERDE MOLCAJETE

Steps:

• Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
• Turn often so as not to burn.
• When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
• Add salt or soup mix to taste.
• Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
• A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.

SALSA DE MOLCAJETE

Steps:

• On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
• Serve in the molcajete or a small bowl.