Saturday, April 6, 2013
We sampled some coastal Mexican food from Guadalajara, recently. It was delicious and different from the usual Mexican fare of bean burrito, Quesidilla, Fajita and taco. As soon as I tried Tomatillo Shrimp, I was dying to make my own version. Don't be surprised if you see some more Coastal Mexican delicacies being featured on this blog in the near future.
1 tbsp oil
3-4 Green Tomatillos, sliced
2 jalapenos (optional)
1 onion, sliced
1/2 cup cilantro
4-5 cloves garlic, sliced
Sugar to taste(optional)
1/2 tbsp Italian seasoning (It's my version so Mexican and Italian live happily in my pantry!!!)
1/2 tsp cumin powder
1 cup shrimp
1/2 tsp turmeric powder(I told you, it's my version, why not Indian then???)
1 cup button mushrooms, sliced
1/2 cup sliced onion
1/2 tbsp oil
1. Marinate shrimp with salt and turmeric powder. Refrigerate till ready to use.
2. In a cast iron pan, heat 1 tbsp oil. Saute onion, tomatillos and garlic till they are brown and pulpy. Add Italian seasoning and cumin powder. Add cilantro and fry for 1 minute till it gets wilted. Let it cool down.
3. Grind above mixture. Set aside.
4. In a saucepan, heat 1/2 tbsp oil. Saute sliced onion till they are soft. Add mushrooms and saute for 5 minutes.
5. Now add marinated shrimp. Saute for 2 minutes.
6. Add ground green paste, salt, and sugar - if using. Add little water if needed.
7. Simmer till thick gravy is formed.
8. Serve with plain rice and tortilla
1. Though turmeric powder is not used in Mexican cooking, I like to use turmeric with any seafood.
2. Sugar is added to balance the tart flavor of tomatillos. Adjust per your liking.