6medium (about 12 oz.) tomatillos, husked and rinsed
\n2 garlic cloves, peeled
\nFresh hot green chile to taste (usually 1 jalape\u00c3\u00b1o or 2 serranos), stemmed
\n1C. roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress also work)
\n2 to 3T. olive oil
\n1 \u00c2\u00bc to 1 \u00c2\u00bd lb. (30 to 35) medium-large shrimp, peeled (leaving the final tail segment on for appearance sake) and deveined
\n1 medium onion, sliced \u00c2\u00bc-inch thick<\/p>\n
Heat the broiler and adjust the shelf to its highest position. Spread the tomatillos, garlic and chiles on a baking sheet, slide under the hot broiler and roast until the tomatillos are soft and lightly blackened in spots (about 5 minutes per side\u00e2\u20ac\u201dthe garlic and chiles should be done in about the same amount of time). Cool to room temperature, scoop into a blender jar (including any juices from the tomatillos), add the sorrel and pulse until you have a puree that\u00e2\u20ac\u2122s nearly smooth. Add a little water (usually about 2 T.) to give the salsa an easily spoonable consistency. Taste and season with a little salt if it needs it (believe it or not, sometimes it doesn\u00e2\u20ac\u2122t need any). In a wok or very large (12-inch) skillet set over medium-high, heat enough oil to coat the bottom (it takes less oil for wok cooking and I like the texture of the shrimp better from a wok). Add the onion and stir-fry until richly browned but still crunchy, about 5 minutes. Sprinkle the shrimp with salt, add them to the onions and continue to stir-fry until the shrimp are just barely cooked, about 5 minutes more. If they\u00e2\u20ac\u2122re still a tiny bit translucent in the middle, they\u00e2\u20ac\u2122ll coast to perfect doneness as you divide them between warm serving plates. Spoon the salsa over the shrimp and you\u00e2\u20ac\u2122re ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
6medium (about 12 oz.) tomatillos, husked and rinsed 2 garlic cloves, peeled Fresh hot green chile to taste (usually 1 jalape\u00c3\u00b1o or 2 serranos), stemmed 1C. roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress also work) 2 to 3T. olive oil 1 \u00c2\u00bc to 1 \u00c2\u00bd lb. (30 to 35) medium-large shrimp, peeled (leaving the final tail segment on for appearance sake) and deveined 1 medium onion, sliced \u00c2\u00bc-inch thick…<\/p>\n