Jumbo shrimp adds complexity to this dish from the Hispanic Kitchen.
My inspiration for this recipe came from the half bushel of tomatillos I was given by a friend, and the cool fall like weather we have been having. My experiences with cooking have been exclusively to make salsa verde, one of my favorites! I tell people who are unfamiliar with tomatillos, that they can cook them like if they were tomatoes, only green and slightly more tart. So for almost a week straight, I found myself adding tomatillos to new recipes and to the old standby salsa recipes that I love so much.
One thing I would like to learn this fall and winter is canning. I have a small kitchen and think it may be a bit challenging, but I won't let that stop me from trying something new. If you have not tried tomatillos, I suggest using them in a salsa first, then adding them to some of your favorite recipes that call for tomatoes. Have fun!
Roasted Tomatillo-Chayote Soup with Jumbo Shrimp
12 ounces jumbo shrimp, cleaned, peeled, leave tails on
3 large chayotes
5 large tomatillos
1 yellow bell pepper
1 poblano pepper
1 medium sweet onion
6 cloves garlic (leave skins on)
lemon pepper seasoning
Chile limon seasoning
3 cups chicken broth
1 cup milk (I used 1 percent), slightly warmed
1/2 cup cotija cheese, grated, optional
About the author
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorge's goal is to provide a connection to Latin culture through food. He's a native of Miami, which is home to the largest Cuban community outside of the island and home to many other large Latin communities, among them Colombian, Venezuelan, Nicaraguan, Peruvian, Argentinian, Mexican, Puerto Rican and Spanish. Living in this melting pot of Latin flavor is what helped spark his vision for creating Hispanic Kitchen.Website