Fresadilla Shrimp - Fox 28: South Bend, Elkhart IN News, Weather, Sports
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Ingredients:
| 6-8 medium | tomatillos, cut in quarters |
| 6 | garlic cloves, peeled |
| 1 large | purple onion, cut in quarters |
| 1 -2 medium | jalapeno peppers, cut in half, seeds and veins removed |
| 1/4 cup | canola oil |
| 2 | ripe avocados, diced |
| 2 | fresh tomatoes |
| 1 -2 | limes, juice plus zest |
| 1 bunch | cilantro |
| kosher salt and coarse ground pepper |
Watch the video to see this week's secret ingredient!
Directions:
Preheat oven to 375 degrees. Place all vegetables on a baking sheet and add enough canola oil to coat each liberally. Add salt and pepper and toss.
Roast in oven for 30 minutes or until color has developed producing a caramelization of the vegetables. Remove and let cool for 10 minutes.
Place all of the ingredients in a food processor and puree. Add the avocado, tomatoes, lime and zest, and cilantro and process to a chunky consistency. Adjust seasonings and place in refrigerator to chill.
| 1/4 cup | seafood grilling rub |
| 24 | large shrimp: Peeled, deveined, and butterflied |
| 1/2 cup | canola oil |
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