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Shrimp Enchiladas Tampico
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(Recipe ID: 300)
Preparation time: 40 minutes; Cook time: 30 minutes
Source: Chef Joseph Lowery
Cinnamon and shrimp gives these enchiladas the flavor of Tampico.
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 Serrano peppers
- 2 Cloves garlic, minced and mashed
- 1 One pound can whole tomatoes
- 1 teaspoon Ground cumin *
- 1/2 teaspoon Ground cinnamon *
- Salt to taste
- 2 tablespoons Extra Virgin Olive oil *
- 1/2 cup Sour cream
- 1 1/2 cups Tiny shrimp, peeled and deveined
- Juice of 1 lime
- 1 White onion, finely chopped (reserve 2 tablespoons for topping)
- 1 pound Sharp white cheddar cheese, grated (reserve 1/2 cup for topping)
- 1/2 cup Olive oil *
- 12 Corn tortillas
2 Serrano peppers
2 Cloves garlic, minced and mashed
1 One pound can whole tomatoes
1 teaspoon Ground cumin
1/2 teaspoon Ground cinnamon
Salt to taste
2 tablespoons Olive oil
1/2 cup Sour cream
1 1/2 cups Tiny shrimp, peeled and deveined
Juice of 1 lime
1 White onion, finely chopped (reserve 2 tablespoons for topping)
1 pound Sharp white cheddar cheese, grated (reserve 1/2 cup for topping)
1/2 cup Olive oil
12 Corn tortillas
- Prepare the sauce by placing in a blender the peppers, garlic, tomatoes, cumin, cinnamon, and salt.
- Blend until smooth.
- Heat oil in a cast iron skillet, and add blended sauce.
- Cook for a few minutes until the sauce has thickened.
- Remove from heat, let cool a little, stir in sour cream and set aside until needed.
- Prepare the filling by first squeezing lime juice on shrimp.
- Then heat oil in saute pan and lightly cook shrimp for 1 minute.
- Remove shrimp from heat, chop onion and grate cheese and set it all aside while preparing the tortillas.
- To prepare tortillas, heat the olive oil in an iron skillet and fry the tortillas one by one, but do not let them get crispy.
- Stack the prepared tortillas on a platter with paper towels between each one.
- Assemble the enchiladas by first very genly reheating the sauce.
- Do not let boil!
- Remove from heat and spread a little sauce on the prepared tortilla followed by about 2 tablespoons of shrimp, a layer of grated cheese and a sprinkling of chopped onion.
- Roll the enchiladas and place seam down in a a baking dish.
- Continue until all enchiladas are completed.
- Cover with remaining sauce and sprinkle the top with reserved cheese and onion.
- Cover tightly with oiled foil and bake in a preheated 350 degree oven for about 15 minutes.
- To serve, remove foil from enchiladas and serve directly from pan.
- Don't worry if they fall apart a little.
- The flavor and aroma will be so enticing that no one will care.
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.