This recipe from Food and Wine is a great change from all the chicken and pork that I've been eating lately. Loaded down with all the vegetables, this recipe can be put on your list for the days that you are watching what you eat.
Healthy, quick and oh so delicious!
Bon Appetit!
1/2 pound tomatillos—husked, rinsed and quartered
1/2 small onion, quartered
1 jalapeño, seeded and chopped
3 garlic cloves
Kosher salt
Freshly black pepper
1/4 cup finely chopped cilantro
2 celery ribs, thinly sliced crosswise
1 1/4 pounds medium shrimp (about 36), shelled and deveined
Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
12 corn tortillas, warmed
Shredded green cabbage and parsley leaves, for serving
In a medium
saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of
water and bring to a boil. Simmer over moderate heat until the vegetables are
softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a
blender.
Boil the cooking
liquid until reduced to 1/4 cup, then add it to the blender and let cool
completely. Puree the salsa and season with salt and pepper. Transfer the salsa
to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45
minutes.
Meanwhile, in a
bowl, toss the celery with the lime juice; season with salt and pepper.
Light a grill or
preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer.
Brush the shrimp with olive oil and season with salt and pepper. Grill over
high heat, turning once, until lightly charred and cooked through, about 4
minutes. Remove the shrimp from the skewers and transfer to a platter.
Serve
the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley
leaves so guests can assemble their own tacos.