Grilled Shrimp, Tomatillo Salsa and Manchego Cheese Skins
- For tomatillo salsa:
- 8-10 medium shrimp, washed, deveined
- Salt and pepper
- 1 pound of tomatillos, skins removed
- 2 serrano chiles, seeds removed
- 1/4 cup chopped cilantro
- 1/4 cup diced white onion
- 2 garlic cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- For skins:
- 2 large russet potatoes
- Vegetable oil for frying
- Salt to taste
- For toppings:
- 1 cup, or 8 ounces, shredded Manchego cheese (can substitute Jack or Swiss cheese)
- 1 cup sour cream
Season shrimp with salt and pepper and set aside.
To make salsa, clean tomatillos and blanch in boiling water for 2 minutes. Remove. In a blender add blanched tomatillos, seeded serrano chiles, cilantro, onion, garlic, salt, pepper and cumin. Blend until smooth and set aside.
Heat grill on medium-high heat. When hot, lightly oil grill and cook seasoned shrimp for 3-4 minutes on each side. Remove from grill, remove tails and chop.
To make potato skins, preheat oven to 400 degrees. Clean potatoes, prick with a fork and bake until tender, about 1 hour. Remove and cool slightly. Cut potatoes in halves lengthwise. Scoop out potato flesh, leaving about a 1/4-inch layer attached to the skin. Gently press the remaining potato flesh into the skin. Heat vegetable oil in a deep fryer or stockpot to 375 degrees.
Place potato skins in deep-fryer basket. Lower 2 to 3 at a time and deep-fry for about 2 to 3 minutes, or until skins are browned and crisp. Transfer skins to paper towels to drain. Season with salt.
Preheat oven to 350 degrees. To finish, place potato skins on baking sheet. Top skins with equal amounts of shrimp, cover with tomatillo salsa and Manchego cheese. Bake for 5-6 minutes, or until cheese is melted. Top with a dollop of sour cream.