I have been wanting to cook this dish ever since I came across the recipe online. But this weekend had been so hectic that I hadn't had the time to slave in the kitchen.
Tonight I finally got to cook! I have been itching to cook, bake, something all weekend! Haha! This simple yet flavorful dish from Mexico is absolutely yummy! (Read On by clicking Read More -->)
Tonight I finally got to cook! I have been itching to cook, bake, something all weekend! Haha! This simple yet flavorful dish from Mexico is absolutely yummy! (Read On by clicking Read More -->)
Yield: 2-3 persons
INGREDIENTS:
DIRECTIONS: Pre-heat your oven to 400 deg.
INGREDIENTS:
- 2 Tbsp vegetable oil
- 1 whole medium onion, chopped
- 1/4 cup (or more if you want) Jalapenos. I used bottled ones from La Victoria
- 1 whole garlic, thinly sliced
- 1 lb tomatillos, chopped (if you can't find tomatillos, use green tomatoes squeezed with a small amount of fresh lemon juice. I diced 3 green tomatoes and squeezed fresh lemon juice.
- Salt
- 1/2 cup water with 1 cube of shrimp bullion
- 1 lb shrimp or 10 pieces medium sized shrimps, cleaned, deveined
- 1 cup Cotija queso seco cheese (I substituted 1/2 cup feta cheese and 1/2 cup cheddar cheese instead)
- 1/8 cup chopped cilantro and 1/8 cup parsley combined (better if you use a chopper for this)
- Black pepper
DIRECTIONS: Pre-heat your oven to 400 deg.
1. Thinly slice 1 whole head of garlic and set aside.
2. Chop a medium sized onion using a chopper, but don't chop it too much. Bigger pieces are better for this dish. Transfer to a bowl, and set aside. But don't wash your chopper just yet!
3. Chop the green tomatoes and squeeze lemon juice. If you can't find green tomatoes, choose tomatoes that are slightly turning orange already. This will taste just the same. Set aside.
4. Wash the shrimps. Peel and devein them by slicing through the spine from the head to the tail and removing the gastrointestinal tract of the shrimp. If you do not remove this, it is not poisonous, it just makes the shrimp taste more consistent and also giving the shrimps a beautiful curled look when cooked.
Set aside.
Set aside.
5. In a large non-stick skillet, heat 2 Tbsp of corn or vegetable oil.
It would be better if you cook this on a cast iron pan so that you can just move it to the oven directly.
6. Saute the onions and the jalapenos together and keep stirring until the onions are starting to brown.
7. Add the garlic and continue sauteing until the garlic is a nice light golden brown color.
8. Once the garlic has browned (but not burned!), add your tomatillos substitue and saute just until all the ingredients are well mixed together.
9. In a measuring cup, add 1/2 cup of hot water and dissolve 1 shrimp bullion cube. Add to the pan and let it simmer.
10. When the consistency is starting to look a little pasty, remove from the fire or hot plate.
11. Add the shrimps and the cheese and stir it quickly until the shrimps are just covered with the sauce and is the cheese has been spread.
12. Transfer the shrimps and the sauce to an oven safe pyrex.
13. Sprinkle some cheddar cheese and the cilantro and parsley mixture and bake for 10 minutes. Turn off your oven and let sit for about 5 minutes. Pepper the dish just before you serve it.
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