
Shrimp and Tomatillo Soup

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Dont confuse tomatillos with green tomatoes. Tomatillos are related ta gaoseberriesthey have the same paperlike husk-and are relatively small and bright green. They are delightfully sour which makes them a perfect foil far chiles, cilantra, cheese, and sour cream, and are the base far mast versions of Mexican salsa verde.
ingredients
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serves: 6
1 white or yellow onion
2 cloves garlic (minced)
2 tablespoons olive oil (or canola oil)
1 chipotle chile (soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded, and chopped, or 2 jalapeno chiles, seeded and finely chopped)
2 poblano chiles (charred, peeled, and seeded and then chopped)
2 pounds fresh tomatillos (husks removed, or three 13-ounce cans tomatillos, drained)
2 cups shrimp broth (chicken broth, or water)
18-24 large shrimp (peeled and then deveined if desired)
Salt
Pepper
corn tortillas (optional)
Vegetable oil for deep—frying
1 pint sour cream
1/2 pound mild cheese (such as Monterey Jack or mild Cheddar, coarsely grated)
Servings Per Recipe: 6
Amount per Serving
Calories: 402
- Total Fat: 32.1 g
- Saturated Fat: 16.8 g
- Trans Fat: 0 g
- Cholesterol: 100 mg
- Sodium: 662.7 mg
- Total Carbs: 13 g
- Dietary Fiber: 2.1 g
- Sugars: 10 g
- Protein: 17.5 g
preparation

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