Time: 35 min.
Complexity: easily
Servings: 4

Get ready for shrimp and rice in a thick, savory tomatillo sauce with onion, cilantro, fresh jalapeño, and garlic. A staple vegetable in Mexican cuisine, tomatillos add a bright, citrusy flavor to sauces, stews, and soups.

Ingredients:

• 4 tomatillos (about 200 g), peeled, washed and coarsely chopped
• 1 white onion (cut half into cubes, cut half into half rings)
• 1 green bell pepper, chopped
• 0.5 cup chopped cilantro stems + chopped leaves for sprinkling
• 1 jalapeño pepper (remove seeds to reduce heat), optional
• 4 crushed cloves of garlic
• 3 tablespoons extra-virgin olive oil
• 4 cups lightly salted chicken broth
• 1 cup long-grain white rice
• 700 g large shrimp, peeled and deveined

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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shrimps, long-grain rice, ground cherries, sweet pepper, cilantro

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Preparation:

Step 1
• In a blender, combine the tomatillos, onion pieces, 1/4 of the bell pepper, cilantro stems, jalapeño, garlic, and 1 tablespoon of olive oil. Blend until smooth.
Step 2
• Preheat the Dutch oven to medium-high heat. Add the remaining 2 tablespoons olive oil, then add the chopped onion and remaining bell pepper. Sauté until the vegetables have softened, about 3 minutes. Add the tomatillo puree and cook until the sauce thickens, 3–5 minutes. Add the chicken broth and 2 cups water. Bring to a boil and add 1/2 teaspoon salt. Add the rice, cover, and cook until al dente, about 13 minutes.
Step 3
• Add the shrimp to the pan and bring back to a boil, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among plates and garnish with cilantro leaves.

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