Limey Spicy Tomatillos Shrimp Gratin
Gooey and zesty tomatillos Gratin. Anyone? It’s with shrimp even cilantro, irresistible. One of great meals for cold weather. Doubly yet better.
It was made out of a leftover Monday meal. Any kind of starchy flour was out for a low carb meal.
White cheese served it well this time.
• Zesty Tomatillos Shrimp Gratin
▶️1/16 tsp. Olive oil
▶️1/2 Tbsp. Kosher salt
▶️250g onions(about 1 medium onion) chopped and small diced
Generally, it’s recommended to use chopped onions. It’s based on my liking though, so have your way.
▶️3 garlic cloves chopped
▶️50g pickled jalapeño slices
▶️420g to 450g canned tomatillos in halves
I always use pickled jalapeño slices and canned tomatillos so that it would get seasoned completely. It’s up to you though. You can use fresh jalapeños seeded and fresh tomatillos in quarters over the suggestions.
▶️1/2 cup water
▶️250g to 400g shrimp, rinsed
▶️1/3 cup chopped fresh cilantro
▶️2 Tbsp. Lime juice
▶️ground black pepper
Option – a handful of leafy veggie
Firstly, fry garlic cloves. Add jalapeño slices and salt. Cook tomatillos for about 10 min, add salt and onions. Give it another 10 min.
And then, put fresh cilantro. Cook for 5 min, drizzling lime juice, mingling altogether. Meanwhile, preheat the oven to 430F(220C).
Remove it to the oven safe vessel, give your topping to that. Slide it into the oven, cook for about 10 min. Even if no cheese topping, still the dish should be finished in the oven.
Option – caramelized onions to make it mild