Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce

Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce
Photo by Pornchai Mittongtare


  • 2 tablespoons ground mild chili (such as ancho or New Mexican)
  • 1 tablespoon jalapeño chili
  • ½ teaspoon garlic powder
  • Queso fresco or feta cheese
  • 1 onion
  • 1 teaspoon onion powder
  • 1 garlic clove
  • + 4 more ingredients
    • 2 tablespoons cilantro
    • 24 jumbo shrimp, peeled, deveined, tails left intact
    • 3 tablespoons extra-virgin olive oil
    • 1 pound tomatillos

Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes. Drain and transfer to blender. Add onion, jalapeño, and garlic and process tomatillo sauce until smooth. Heat 1 tablespoon oil in skillet over medium heat. Add sauce and bring to boil. Reduce heat and s...

View full recipe at Epicurious


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