Heat broiler to high. Wearing gloves, cut your poblano and jalapeno peppers down the center and discard seeds and stems. Place on an aluminum foiled lined baking sheet. Rub down with extra virgin olive oil and then smash flat with your palm. Place under the broiler for approximately 5 minutes, or until skin starts to char and blister. Remove and immediately place into a plastic bag. Shut tight and wait until it cools slightly, approximately 5- 10 minutes. Remove and skin should easily peel off. Roughly chop roasted peppers.
Peel husks off of tomatillos and wash. Cut into quarters and remove any tough stem pieces. Place quarters in a food processor and pulse until a chunky soup forms.
Heat a large skillet and coat with cooking spray. Transfer tomatillos to the skillet. Add the fresh juice of one lime and garlic. Cook for 5 minutes, stirring sporadically.
Add roasted jalapeno and poblano peppers. Continue to stir. Continue to heat for an additional 5 minutes.
Toss shrimp with cumin, coriander and white pepper.
Add shrimp, tossing in sauce. Cook for 10 minutes, or until shrimp are pink and slightly curled. Right before serving, squeeze the juice of an additional lime into the mix.
Lightly season cooked polenta cakes with salt and pepper, spoon shrimp and salsa verde over top and garnish with wedges from the remaining two limes. Serve hot.
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Salsa Verde Shrimp
Amount Per Serving
Calories 787Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 680IU14%
Vitamin C 82.3mg100%
* Percent Daily Values are based on a 2000 calorie diet.