Green and so good for you, this speedy super is a slightly-spicy lip-smacker thanks to mild Hatch green chiles! Suitable for keto, low carb and gluten-free diets.
Course:
dinner, entree
Cuisine:
Southwestern
Keyword:
fish, black cod, sablefish, merken, spicy, tangerine, 20 minute, gluten free, green bean, hatch green chile, keto, peppers, shrimp
Servings: 4servings
Ingredients
1lb.frozen medium pre-cookedshelled shrimp (thawed)
¾cuproasted mild Hatch green chilethawed (I get mine from Hatch Green Chile store)
2cupspacked fresh spinach
1cupfresh cilantroupper tender stalks okay, but discard bottoms
2tbsp.avocado oil
¼cupseafood or chicken stock
½teaspoonsalt
6oz.queso fresco cheesecrumbled
3green onion stalkswhites and greens chopped
½avocadodiced
Instructions
Pre-heat oven to 475F degrees.
Add Hatch chiles, spinach, cilantro, oil, salt and stock to blender; blend for approximately 20 to 30 seconds.
Pour out thawed, drained shrimp into 8”x8” baking dish or 9” round baking dish.
Pour sauce over top of shrimp to cover and sprinkle to with crumbled queso fresco cheese.
Bake for 10 to 12 minutes or until cheese starting to brown a bit on top and sauce bubbling.
Remove and garnish with chopped green onions and diced avocado.
Great served on rice or noodles of any kind (traditional, gluten-free, zoodles, etc)