Rick's Shrimp in Green Almond Sauce
Chef Rick Bayless shares his recipe for this elegant Mexican dish.
Martha Stewart Living, June 2001
- 1 cup (about 5 ounces) blanched almonds
- 3 1/2 tablespoons extra-virgin olive oil, plus more if needed
- 1/2 small white onion, sliced
- 1 medium clove garlic, halved
- Fresh hot green chiles to taste (about 2 serrano or 1 jalapeno), stemmed and coarsely chopped
- 5 to 6 medium tomatillos (about 9 ounces), husked, rinsed and coarsely chopped
- 8 radish leaves
- 3/4 cup loosely packed chopped fresh cilantro leaves
- 1/2 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
- 3 cups Homemade Chicken Stock Homemade Chicken Stock (http://www.marthastewart.com/261561/homemade-chicken-stock), Homemade Fish Stock, or low-sodium canned chicken stock
- Coarse salt
- 2 pounds (about 48) medium-large shrimp, peeled and deveined (tails on, if desired)
- Preheat the oven to 350 degrees. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish.
- In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth.
- Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the puree. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt.
- Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary.
- Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately.
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