Step 1

Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)

Step 2

In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.

Step 3

Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.

Step 4

In a bowl season the shrimp with kosher salt, black pepper and garlic powder.

Step 5

In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.

Step 6

Spoon over steamed rice and top with remaining cilantro.