And while I love a good dipping salsa, I don’t eat chips anymore (I know- sometimes this is sad for me, too!). So, I thought I would create some kind of taco-ish, shrimp salsa verde dish and this is what I came up with.
It is shockingly easy, and shockingly yummy, too!
- About 2 cups Tomatillos, husks removed
- 1 jalapeno pepper, cut off the stem and slice in half
- ½ white onion
- 1 cloves of garlic, peeled
- 1 T lime juice
- ¼ cup fresh cilantro
- A pinch of salt and pepper
- 1 lb shrimp
- Oil for sauteing
- Salt, pepper, garlic powder, to taste
- Red pepper flakes, to taste
- Riced cauliflower
- Bell pepper
Add the tomatillos, jalapeno, onion and garlic to a pot of boiling water. Let boil for about 8 minutes. Remove the veggies with a slotted spoon and put them into a high speed blender. Add the lime juice, salt and pepper and blend until smooth.
Heat the pan over medium. Add the oil and, once hot, cook the shrimp, undisturbed for about 2 minutes, then flip and cook for another 2 minutes. Add the salsa verde to the pan and let them heat up together.
I served this on top of riced cauliflower and some fresh bell peppers. Sprinkle with more fresh cilantro, lime juice, and red pepper flakes.