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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside. | 2. For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly. | 3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through. | 4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce. | 5. To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb		321.8674	4.1253	61.6988	4.5787
tomatillo	4		husked rinsed chopped	43.52	7.9424	1.3056	1.3872
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
jalapeno serrano pepper	2		seeded chopped	-	-	-	-
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
cilantro	1/2	cup	packed	1.84	0.2936	0.1704	0.0416
parsley	1/2	cup	packed	10.8	1.899	0.8909999999999999	0.237
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.