2 Servings; 287 calories per serving

1 pound tomatillos*, husked
1 tablespoon minced Anaheim chile
1 tablespoon minced yellow guero chile
2 teaspoons minced jalapeno chile
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground oregano
Pinch of sugar
1 teaspoon vegetable oil
½ cup diced onion
1 garlic clove, minced
12 ounces uncooked shrimp, peeled and deveined
6 ounces zucchini, sliced ¼ inch thick
1 ounce sunchoke (Jerusalem artichoke**), peeled, sliced ¼ inch thick
½ cup chopped cilantro

Pierce each tomatillo in 2 places. Simmer until soft, about 12 minutes. Drain. Puree in processor. Strain into bowl to eliminate seeds. Stir in chiles, cumin, salt, oregano and sugar.

Heat oil in heavy, medium saucepan over medium-low heat. Add onion and garlic and cook until onion is translucent, about 10 minutes, stirring occasionally. Stir in tomatillo mixture. Cover and simmer until slightly thickened, about 15 minutes. Add shrimp, zucchini and sunchoke to sauce and simmer until shrimp turn pink, about 5 minutes. Spoon onto platter. Garnish with chipped cilantro. Serve immediately.

*A vegetable that resembles a small green tomato. Available at Latin American markets and some supermarkets.

**Keep in acidulated water until ready to use to prevent discoloration.

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