2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 jalapeno chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
Salt
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
Lime juice
Black pepper
An oven-proof sauté pan or cast iron pan
1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan from the oven. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
eat with tortilla's