Ingredients
2 cups salsa verde
1-1/2 lb. shrimp, peeled and deveined
1/4 cup butter
2 Tbs. olive oil
1 cup cilantro, finely chopped
Directions
Prepare salsa verde (see previous recipe).
Sauté the shrimp in butter and olive oil for no more than one minute per side over low heat. (Overcooked shrimp gets dry and hard.)
Add salsa verde so the shrimp finish cooking in the salsa; turn off the heat.
Top with cilantro.
Serves: 4 (as an appetizer)
Chef Leo Romero prepares his recipe for Shrimp Cilantro.
Chef Leo Romero opened Boston's Casa Romero in 1972. He shared this recipe with us when we interviewed him for our show. Watch Neighborhood Kitchens this weekend and find out more about Casa Romero.
Sunday at 6:30pm on WGBH 2
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About Neighborhood Kitchens
Building on a 34-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.Saturdays at 4pm and Sundays at 6:30pm on WGBH 2
Fridays at 7:30pm on WGBH 44
About the Author
On the Go
In each episode, host Margarita Martinez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. Hasta pronto!
Watch: NK episodes
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Find a Neigbhorhood Kitchen
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Margarita's Neighborhood Visits
>>Boston's South End:
Orinoco and Teranga
>>Boston's Back Bay: Casa Romero
>>Boston's North End: Taranta
>>Roxbury: Merengue
>>Boston's Beacon Hill: Scampo
>>Cambridge: Muqueca and Oleana
>>Boston: Bristol Lounge
>>Somerville: Dosa Temple
>>Lawrence: Cafe Azteca
>>Lowell: Simply Khmer
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