Yield: 4 servings
Ingredients:
2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 jalapeno chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
Salt
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
Lime juice
Black pepper
Directions:
- Heat oil in the pan you will use for baking.
- Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown.
- Add the garlic and cook a minute more.
- Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape.
- Sprinkle salt over the 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 the cheese and shrimp.
- Cook in a preheated 425°F oven for 10 minutes.
- Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it’s so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake.
- Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.