Cambell's Mock Hollandaise
INGREDIENTS:
1 1/4 lb Unpeeled large shrimp
5 Cloves garlic; roughly
-chopped
Salt; to taste
2 tb Water
4 oz Tomatillos; husked, rinsed
-and quartered
1 lg Jalapeno chile; cut in half
-lengthwise
3 Hoja santa leaves; stems and
-thick veins removed, torn
-into pieces
1 lg Avocado leaf; stem removed
-and torn into pieces OR 1/2
-teaspoon anise seed
1/4 c Fruity olive oil; plus a
-little extra, for garnish
1 1/4 lb Unpeeled large shrimp
5 Cloves garlic; roughly
-chopped
Salt; to taste
2 tb Water
4 oz Tomatillos; husked, rinsed
-and quartered
1 lg Jalapeno chile; cut in half
-lengthwise
3 Hoja santa leaves; stems and
-thick veins removed, torn
-into pieces
1 lg Avocado leaf; stem removed
-and torn into pieces OR 1/2
-teaspoon anise seed
1/4 c Fruity olive oil; plus a
-little extra, for garnish
Clean the shrimp by removing the legs and cutting along the back, through the shell, to devein. Set aside.
Crush the garlic, ideally in a molcajete, with the salt; mix to a paste with the water.
Put the tomatillos, chile, leaves, anise seed, if using, and water to barely cover into a small pan over a low flame. Cook for 5 minutes. Drain off all but 1/2 cup water. Transfer to blender and blend to a fairly rough consistency, being careful if the mixture is still hot to leave room at the top of the blender and to cover with a towel.
Heat the oil in a heavy skillet large enough to hold the shrimp in a single layer. Add shrimp and stir-fry over very high heat for 1 minute. Add the garlic mixture, and fry another minute. Add the blended ingredients and continue to cook over a very high flame, turning the shrimp constantly, for about 2 more minutes.
Set aside to cool slightly and for the shrimp to absorb the flavors. Drizzle with olive oil just before serving in large bowl, family-style. Makes 3 servings.
Per serving: Cal 412 (58% fat); Fat 27 g (4 g sat); Fiber 2 g; Chol 267 mg; Sodium 577 mg; Carbs 5 g; Calcium 89 mg.
Crush the garlic, ideally in a molcajete, with the salt; mix to a paste with the water.
Put the tomatillos, chile, leaves, anise seed, if using, and water to barely cover into a small pan over a low flame. Cook for 5 minutes. Drain off all but 1/2 cup water. Transfer to blender and blend to a fairly rough consistency, being careful if the mixture is still hot to leave room at the top of the blender and to cover with a towel.
Heat the oil in a heavy skillet large enough to hold the shrimp in a single layer. Add shrimp and stir-fry over very high heat for 1 minute. Add the garlic mixture, and fry another minute. Add the blended ingredients and continue to cook over a very high flame, turning the shrimp constantly, for about 2 more minutes.
Set aside to cool slightly and for the shrimp to absorb the flavors. Drizzle with olive oil just before serving in large bowl, family-style. Makes 3 servings.
Per serving: Cal 412 (58% fat); Fat 27 g (4 g sat); Fiber 2 g; Chol 267 mg; Sodium 577 mg; Carbs 5 g; Calcium 89 mg.