Ingredients

• 1 pound tomatilllos, husks discarded and tomatilos rinsed in warm water and halved
• 1 pound poblano chiles, seeds and ribs discarded, and chiles coarsely chopped
• 8 garlic cloves, minced
• ½ cup water
• 1 ½ teaspoons salt
• 2 pounds large shrimp in shell
• ½ cup olive oil
• 4 cups loosely packed cilantro
• ½ stick (1/4 cup) butter
• Accompaniment: Rice

Instructions

1. 1. Combine tomatillos, chiles, 4 garlic cloves, water and ½ teaspoon salt in a 4 quart saucepan and simmer, covered, stirring occasionally until tomatilos are tender. This will be about 10 to 12 minutes. The chiles will not be tender.
2. While tomatillos are simmering, peel and devein the shrimp. Rinse and pat dry, then toss with ½ teaspoon salt.
3. Working in batches if necessary, puree tomatillo mixture, oil and cilantro in a blender until smooth. Press through a sieve if you want.
4. Heat the butter in a deep heavy skillet and add remaining garlic cloves, 2 cups tomatillo sauce and remaining ½ teaspoon salt and bring to a simmer. Add the shrimp and simmer, stirring 2 minutes. Add remaining sauce and simmer until the shrimp are just cooked through.