Neighborhood Kitchens

Casa Romero's Shrimp Cilantro

Shrimp is a staple of many Latin American cuisines and this shrimp cilantro dish is a classic way to serve this ubiquitous seafood.


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


Prepare salsa verde (see separate 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 opened Boston's Casa Romero in 1972. He shared this recipe with us when we interviewed him for Neighborhood Kitchens.


About Neighborhood Kitchens

Building on a 35-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 on WGBH 2
Fridays at 7:30pm on WGBH 44

About the Author

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In each episode, host Margarita Martínez 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!

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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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