Main Course: Polenta with Melissa's Tomatillo Sauce & Shrimps

Last week i was thinking of what to add to our weekly menu - the "Menu" is mentioned in an earlier post. i always try to keep within a few parameters: 1. Always Fresh, 2. Budget, 3. Diverse - as long as i stick to this formula i hope to never get bored. i think if i had to chose one cuisine to have for the rest of my life, it would have to be Mexican. i really enjoy making Mexican food, although my type of Mexican is more Tex-Mex, i still try to find some fun sauces and flavors while keeping it authentic.

My friend Melissa makes the BEST Mexican dishes, and rightly so, she grew up eating and learning how to prepare authentic family recipe's. When i asked her to help me with an enchilada sauce, she was happy to assist. Melissa really took the time to teach me not only the proper steps of how to prepare the sauce, but how to properly pick out the vegetables. Thanks to Melissa for her help, and i hope i didn't let you down!

Polenta w/ Melissa's Tomatillo Sauce & Shrimp

Step 1: Ingredients: 5 Med. Tomatillos, 1/2 Lime (juice), 1 Jalapeno, 1 Clove Garlic, 1/2 Med. Onion, Handful of Cilantro, 8 Shrimp (cleaned)

Step 2: Remove Tomatillo's from husk and wash,
wash rest of vegtables (removing stems etc.)

Step 3: Place Tomatillo's, and Jalapeno in pre-heated cast iron skillet
over Med. High Heat (you want to lightly blister them)
*you will hear them popping

Step 4: Once blistered, transfer them to a pot and cover with water.
Let veggies simmer in water until just before boiling. Once the water
comes to a boil remove and transfer to blender.

Step 5: Place Tomatillo's, Jalapeno, Garlic, Cilantro,
Onion, Lime Juice and a 1/2 cup of hot water in Blender and Puree.

Step 6: Transfer back to skillet over Med. Heat placing Shrimp
in Sauce to cook. Once finished serve over Polenta and Garnish with
Green Garlic.

ENJOY!