Recipe from Simply Recipes
Tomatillos! What the heck do you do with all these tomatillos? Yes, salsa verde is great, and yes, freeze it so you have it later in the year. On Sunday, I was looking at recipes and found one for prawns with tomatoes and kalamata olives (which I will use soon) and then I thought hmm what about tomatillos and prawns? Well of course these days all you have to do is type a couple of ingredients into google and up pops several recipes.
2 TB good Oil
1 medium Onion, chopped, about 1 cup
1-2 Jalapeño chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb Tomatillos, chopped
1/2 cup clam juice OR 1/4 cup Water
1 lb Shrimp, cleaned, deveined
1 cup Cotija Queso Seco Cheese
1/4 cup chopped Cilantro
Heat oil in an oven-proof pan. Add onions and jalapeños, cook for 5 min on medium high until the onions begin to brown. Add garlic and cook a minute more. Add tomatillos, reduce heat to medium and cook for 10 min, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over tomatillos as they are cooking. If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing. Add cheese and shrimp. Cook in a preheated 425 F oven for 10 min. Remove pan from the oven. Right before serving, mix in cilantro and sprinkle with lime juice and freshly ground black pepper. The author says she has used tequila instead of clam juice and that was also delicious. A cast iron skillet works well for this dish, but no matter what you use, remember when taking it out of the oven that handle will be hot! Can't tell you how many times I have forgotten that, no bueno!