• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Camarones Verdes (Kennedy)

  • Recipe Submitted by on

Category: Shellfish, Mexican

 Ingredients List

  • 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.


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