Mexican 25 min

Mariscos en Salsa Verde Mexicana

Name: Mariscos en Salsa Verde Mexicana
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 1 lb scallops, side muscle removed; 1 lb squid rings; 1 lb tomatillos, husked; 3 serrano chiles; 4 cloves garlic; ½ white onion; 1 cup fresh cilantro; 2 tablespoons vegetable oil; 1 cup fish broth; Salt to taste; Warm corn tortillas for serving

seafoodgluten-freespicy

Ingredientsfor 2

360

Cal

48g

Protein

14g

Carbs

12g

Fat

11 lb large shrimp, peeled and deveined
21 lb scallops, side muscle removed
31 lb squid rings
41 lb tomatillos, husked
53 serrano chiles
64 cloves garlic
7½ white onion
81 cup fresh cilantro
92 tablespoons vegetable oil
101 cup fish broth
11Salt to taste
12Warm corn tortillas for serving

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Instructions

1
Broil tomatillos, serranos, garlic, and onion on a foil-lined baking sheet under high broiler for 8–10 minutes until charred and softened. Blend with cilantro and a pinch of salt until smooth.
2
Heat oil in a large, wide pan over high heat. Fry the blended salsa verde for 5 minutes, stirring constantly, until it darkens and concentrates. Add fish broth and bring to a simmer.
3
Add squid rings first and cook 2 minutes. Add shrimp and scallops, reduce heat to medium, and cook 3–4 minutes until shrimp are pink, scallops are opaque, and squid is tender but not rubbery.
4
Season with salt. The salsa should coat the seafood generously. Serve immediately in warm bowls with corn tortillas for scooping.