Tomatillo Cilantro Shrimp - Tomatillo cilantro shrimp recipe - De - Vein shrimp
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We have added our cilantro and our butter has just started to melt so we are going to
go ahead and measure our our two cups of vegetable stock because you want to have a 2 to 1 liquid
to rice ratio for rice. We are going to bring that to a boil and then we are going to cover
that and reduce it and let it simmer for about 15 minutes or until all of the liquid has
evaporated. So we are getting close to starting our shrimp and we are going to get our container
here for our shells and we are going to put our gloves on. We are still going to be using
this cutting board so we don't want to contaminate the shrimp with any other surface so after
we will peel the shrimp, we're going to leave them on here, put the shells in here and then
just throw them away. Again no matter how you do this as long as the shrimp stays intact
there is no good and no bad way to take the shells off of shrimp.
