Baked Shrimp With Tomatillos Recipe

Ingredients for Baked Shrimp With Tomatillos

• Vegetable Oil
• Onion
• Jalapeno Chile
• Garlic Cloves
• Tomatillo
• Salt to taste
• 1/2 cup clam juice (optional)
• 1 pound shrimp, peeled and deveined
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• Fresh lime juice to taste
• Freshly ground black pepper to taste

How to Make Baked Shrimp With Tomatillos

1. Preheat oven to 425°F (220°C).
2. Heat 1 tablespoon olive oil in an oven-safe skillet or baking dish over medium-high heat.
3. Add 1/2 cup chopped onions and 1-2 jalapeños, finely chopped (adjust to your spice preference), and cook for 5 minutes, until onions begin to soften and brown slightly.
4. Add 2 cloves minced garlic and cook for 1 minute more, until fragrant.
5. Add 1 pound tomatillos, husked and roughly chopped, to the skillet. Reduce heat to medium and cook for 10 minutes, stirring occasionally, until tomatillos are tender but hold their shape. Season generously with salt during cooking.
6. If using, add 1/2 cup clam juice. Increase heat to medium-high and simmer until reduced by half (about 5 minutes).
7. If using water instead of clam juice, add 1/4 cup water.
8. Stir in 1 pound shrimp (peeled and deveined), 1/2 cup shredded Monterey Jack cheese, and 1/4 cup chopped cilantro.
9. Bake in the preheated oven for 10-12 minutes, or until shrimp is pink and cooked through and cheese is melted and bubbly.
10. Remove from oven and let rest for 2-3 minutes.
11. Before serving, squeeze fresh lime juice over the dish and sprinkle with freshly ground black pepper to taste.