Camarones verdes (kennedy)
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Camarones verdes (kennedy)
  Shrimp    Mexican  
Last updated 6/12/2012 1:11:59 AM. Recipe ID 39736. Report a problem with this recipe.
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      Title: Camarones verdes (kennedy)
 Categories: Shrimp, Mexican
      Yield: 3 Servings
 
  1 1/4 lb Unpeeled large shrimp
      5    Cloves garlic; roughly
           -chopped
           Salt; to taste
      2 tb Water
      4 oz Tomatillos; husked, rinsed
           -and quartered
      1 lg Jalapeno chile; cut in half
           -lengthwise
      3    Hoja santa leaves; stems and
           -thick veins removed, torn
           -into pieces
      1 lg Avocado leaf; stem removed
           -and torn into pieces OR 1/2
           -teaspoon anise seed
    1/4 c  Fruity olive oil; plus a
           -little extra, for garnish
 
  Clean the shrimp by removing the legs and cutting along the back,
  through the shell, to devein. Set aside.
  
  Crush the garlic, ideally in a molcajete, with the salt; mix to a
  paste with the water.
  
  Put the tomatillos, chile, leaves, anise seed, if using, and water to
  barely cover into a small pan over a low flame. Cook for 5 minutes.
  Drain off all but 1/2 cup water. Transfer to blender and blend to a
  fairly rough consistency, being careful if the mixture is still hot
  to leave room at the top of the blender and to cover with a towel.
  
  Heat the oil in a heavy skillet large enough to hold the shrimp in a
  single layer. Add shrimp and stir-fry over very high heat for 1
  minute. Add the garlic mixture, and fry another minute. Add the
  blended ingredients and continue to cook over a very high flame,
  turning the shrimp constantly, for about 2 more minutes.
  
  Set aside to cool slightly and for the shrimp to absorb the flavors.
  Drizzle with olive oil just before serving in large bowl,
  family-style. Makes 3 servings.
  
  Per serving: Cal 412 (58% fat); Fat 27 g (4 g sat); Fiber 2 g; Chol
  267 mg; Sodium 577 mg; Carbs 5 g; Calcium 89 mg.
  
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Recipe ID 39736 (Apr 03, 2005)

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