Fresh herbs and tomatillos are whirled together in the blender to create this vibrant Mexican sauce for shrimp from today's NY Times. Tomatillos, resembling green tomatoes but actually more closely related to the gooseberry, should be bought fresh in the produce section with their husks still attached. Always rinse them well under warm water as they tend to have a sticky film on their skins. They can be a bit on the tart side so you'll often see recipes balancing this with a pinch of sugar. This recipe calls for no sugar but when you taste your sauce, feel free to add a bit if it seems a little too bitter. Pick up some excellent corn tortillas, make a pot of black beans or a quick cabbage slaw and this dinner will be on your table in under 30 minutes.
Happy Reading and Happy Cooking!