Active Time

　　45 min

　　Total Time

　　45 min

　　Camarones al Cilantro

　　Laura Bookman of Weston, Massachusetts, writes: "Can you get me the recipe for camarones al cilantro from Cafe Sol Azteca, in Newton Center, Massachusetts?"

　　

Ingredients

Makes 4 to 6 servings

　　1 lb firm fresh tomatillos*, husks discarded and tomatillos rinsed in warm water and halved

　　1 lb fresh poblano chiles (about 4), seeds and ribs discarded, and chiles coarsely chopped

　　8 garlic cloves, crushed

　　1/2 cup water

　　1 1/2 teaspoons salt

　　2 lb large shrimp in shell (21 to 25 per lb)

　　1/2 cup olive oil

　　4 cups loosely packed fresh cilantro sprigs

　　1/2 stick (1/4 cup) unsalted butter

　　Accompaniment: rice

　　

Step 1

Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)

　　

Step 2

While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.

　　

Step 3

Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

　　

Step 4

Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.

　　

Step 5

*Available at Latino markets and many supermarkets.