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Shrimp and Tomatillo Stew
Zesty Shrimp Stew with Roasted Tomatillos and Chilies
Ingredients:
1 lb medium shrimp, peeled and deveined
1 lb fresh tomatillos, husked and rinsed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño or serrano pepper, seeded and chopped (optional for heat)
1/2 cup chopped cilantro
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups low-sodium chicken or seafood broth
Juice of 1 lime
1 tablespoon olive oil (for shrimp)
Directions:
Preheat oven to 425°F (220°C). Place tomatillos on a baking sheet and roast for 15 minutes, turning once, until blistered and soft.
Transfer roasted tomatillos to a blender or food processor with half the cilantro, jalapeño, and 1/2 cup broth. Blend until smooth.
In a large pot, heat olive oil over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cumin, and cook 1 minute more.
Pour in the tomatillo mixture and remaining broth. Stir in paprika, salt, and pepper. Simmer for 10 minutes.
In a separate skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp 2–3 minutes per side until just pink and opaque.
Add shrimp to the stew and simmer for 2–3 more minutes. Stir in lime juice and remaining cilantro.
Serve hot with rice, tortillas, or crusty bread.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | Servings: 4 servings
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Bold, zesty, and packed with flavor — this Shrimp and Tomatillo Stew is what your dinner dreams are made of!Shrimp and Tomatillo Stew Zesty Shrimp Stew with Roasted Tomatillos and Chilies Ingredients: 1 lb medium shrimp, peeled and deveined 1 lb fresh tomatillos, husked and rinsed 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño or serrano pepper, seeded and chopped (optional for heat) 1/2 cup chopped cilantro 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 2 cups low-sodium chicken or seafood broth Juice of 1 lime 1 tablespoon olive oil (for shrimp) Directions: Preheat oven to 425°F (220°C). Place tomatillos on a baking sheet and roast for 15 minutes, turning once, until blistered and soft. Transfer roasted tomatillos to a blender or food processor with half the cilantro, jalapeño, and 1/2 cup broth. Blend until smooth. In a large pot, heat olive oil over medium heat. Add onion and cook 4–5 minutes until soft. Add garlic and cumin, and cook 1 minute more. Pour in the tomatillo mixture and remaining broth. Stir in paprika, salt, and pepper. Simmer for 10 minutes. In a separate skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp 2–3 minutes per side until just pink and opaque. Add shrimp to the stew and simmer for 2–3 more minutes. Stir in lime juice and remaining cilantro. Serve hot with rice, tortillas, or crusty bread. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 280 kcal per serving | Servings: 4 servings #shrimpstew #tomatillorecipes #mexicaninspired #seafooddinner #spicyshrimpstew #stewseason #homemadestew #easyshrimpdishes #tomatillostew #glutenfreerecipes #cilantrolime #freshshrimp #soupygoodness #comfortfoodseason #shrimpmeal #latinflavors #tomatillodishes #herbystew #weeknightmeal #shrimpandgreenchile 🔥 Bold, zesty, and packed with flavor — this Shrimp and Tomatillo Stew is what your dinner dreams are made of! 🍤🌿
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