Shrimp and Green Sauce

Shrimp and Green Sauce

This a recipe I derived after having dinner in this out of the way restaurant in Key West. They never gave me the recipe but told me what they thought was in the sauce. After many experiments, here is my version. Use only very fresh ingredients and cook everything on a low flame very slowly. I served this with quinoa.


  • 1 pound of peeled and de-veined shrimp

  • ¾ bunch of fresh cilantro

  • 1 jalapeno split stem removed and de-seeded

  • 3 garlic cloves

  • ¼ teaspoon fresh chopped ginger

  • Juice of 2-3 limes

  • ½ to ¾ cup of ChileBoss™ Poblano Verde

  • ¼ cup olive oil (or less)


  1. Take each solid ingredient and chop each one very fine.

  2. Place the olive oil in the pan and heat. Do not let it smoke.

  3. Add the ginger and garlic and sauté until soft, not brown.

  4. Add the cilantro and the finely chopped jalapeno.

  5. Add the lime juice and reduce the liquid by one-third.

  6. Add the shrimp and let them cook until pink on one side.

  7. Turn each one over and cook until they are pink completely through.

  8. Using tongs, remove the shrimp to a plate and add the Poblano Verde to the pan.

  9. Cook, stirring constantly until the liquid had been reduced by a quarter.

  10. Pour the sauce over the shrimp and serve.

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