Camarones Al Cilantro

1. 1

   Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)

2. 2

   While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.

3. 3

   Working in batches if necessary, puree tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids).

4. 4

   Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

5. 5

   Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer.

6. 6

   Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.