Tomatillo Bake with Shrimp and Veggies

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I’m not fully sure where my inspiration came from with this meal.  A friend passed on a bag of tomatillos to me and I wanted to create something a bit different with them.  Chicken is a great pair with tomatillos but as I mentioned, I wanted try something new.  And I wanted a one pot meal so I wasn’t interested in making tomatillo salsa and then cooking something else on top of that.  Somewhere in this thought process I got the idea to bake tomatillos with a protein and veggies.  I think I’ve seen this concept on a menu somewhere.  Shrimp seemed like the obvious answer and from there everything fell into place.

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Since this is a one pot meal I added my veggies right along into it.. farm stand patty pan squash and corn.  But as I was making this I thought this would be a great taco dish.. omit the squash and corn and serve the tomatillo shrimp with tortillas, shredded cabbage, and whatever else sounds good to you.  Of course you can still serve it in tacos with the veggies if you prefer.  I baked off two ripe plantains and ate this shrimp dish over those.  Perfect for me!

Tomatillo Bake with Shrimp and Veggies

Yield: 2 servings

Tomatillo Bake with Shrimp and Veggies

A one pot baked meal of tomatillos, shrimp, corn, and patty pan squash.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced/pressed
  • 1.5 lbs tomatillos, chopped
  • 2 ears corn, kernels removed
  • 1 patty pan squash, halved and cut into wedges
  • s&p
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 lb shrimp, peeled and deveined (I bought mine cleaned with the tails still on)
  • 1/2-1 cup cotija cheese
  • 1/2 cup cilantro leaves
  • 1 lime, quartered

Instructions

  1. Preheat oven to 400.
  2. Heat up olive oil in a large (10 or 12") skillet over medium heat. Once warm add the onion and cook 5 minutes to brown.
  3. Add the garlic, tomatillos, corn, squash, cumin, and coriander. Season well with s&p. Turn heat down a bit, not all the way to low, and continue to cook for 10-15 minutes until the tomatillos have started to release their juices.
  4. Stir in the cheese, crumbled, and the shrimp.
  5. Bake in the oven for 10 minutes.
  6. Remove pan from the oven and top with 1/2 the cilantro leaves, chopped if desired.
  7. Serve right out of the pan with lime wedges and remaining cilantro.

Notes

If you're looking for some heat throw in a fresh minced jalapeño pepper!

Baked plantain.. peel 2 yellow plantains and slice lengthwise. Then chop into 2" pieces. Coat in coconut oil and place in a lightly greased, with coconut oil, pyrex dish. Bake 10 minutes - while you bake the dish.

http://mydailybite.com/tomatillo-bake-with-shrimp-and-veggies/

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