Jumbo shrimp adds complexity to this dish from the Hispanic Kitchen.

My inspiration for this recipe came from the half bushel of tomatillos I was given by a friend, and the cool fall like weather we have been having. My experiences with cooking have been exclusively to make salsa verde, one of my favorites! I tell people who are unfamiliar with tomatillos, that they can cook them like if they were tomatoes, only green and slightly more tart. So for almost a week straight, I found myself adding tomatillos to new recipes and to the old standby salsa recipes that I love so much.

One thing I would like to learn this fall and winter is canning. I have a small kitchen and think it may be a bit challenging, but I won’t let that stop me from trying something new. If you have not tried tomatillos, I suggest using them in a salsa first, then adding them to some of your favorite recipes that call for tomatoes. Have fun!

Roasted Tomatillo-Chayote Soup with Jumbo Shrimp

Ingredients:
12 ounces jumbo shrimp, cleaned, peeled, leave tails on
3 large chayotes
5 large tomatillos
1 yellow bell pepper
1 poblano pepper
2 jalapenos
1 medium sweet onion
6 cloves garlic (leave skins on)
lemon pepper seasoning
Chile limon seasoning
Garlic powder
Salt
Pepper
Cornstarch
Olive oil
Canola oil
3 cups chicken broth
1 cup milk (I used 1 percent), slightly warmed
1/2 cup cotija cheese, grated, optional