This is one of my favorite ways of making Shrimp. When I have a large gathering I increase the recipe to the amount of people that are coming. I serve it as finger food out on the patio where people can peel the Shrimp with their fingers and have it with a Frosty beer.
I serve it with tortillas chips, so people can scoop the tomatillo sauce. Yum, to die for!
1 lb. Shrimp whole
1 ½ lb. Tomatillo
1ea. Onion large
½ Cilantro a bunch to taste
4 Garlic cloves
5 oz Chicote Smoked Chilies chopped
1 ½ tbsp Chicken Bouillon powder
2 tbsp Cooking oil
2 tbsp Tequila
Salt & Black Pepper to taste
Cut the onion in half and slice it. Tomatillos need to be cubed and the garlic cloves finely chop.
In a 12-inch skillet add 2 tbsp of cooking oil; warm the oil, add the onion and garlic stir until the onions are translucent.
When the onions are translucent add the cubed tomatillos, the chopped Chicote smoked chilies and chicken bouillon, salt and pepper.
Cover and Simmer for 20 minutes or until the tomatillos are soft and their color is dark green. Taste to check if it needs more salt and pepper; add if needed.
Add the 2 tbsp of Tequila and the chopped Cilantro stir; add the shrimp to the Tomatillo Sauce and simmer for another 7-10 minutes. Depending on how big the shrimp is the amount of time it will need. If small shrimp, then, less minutes.
Shrimp have their own built-in thermostat, once they turn pink they are ready to eat. If you over cook the shrimp they turn hard and dry.
Suggested side orders; White Rice and Black Beans and Sprinkle the rest of the chopped cilantro on top.