Shrimp Enchiladas with Guajillo Salsa

Name: Shrimp Enchiladas with Guajillo Salsa
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 bay leaf; 1 Tbsp butter; 8 corn tortillas; 2 cloves garlic, minced; 4 cloves garlic, peeled; 24 guajillo chiles, stemmed, seeded and deveined; 8 servings Kosher salt and freshly ground black pepper; 59 milliliters Mexican crema or softened sour cream, for serving, optional; 591 milliliters shredded Oaxaca cheese (or dry mozzarella); 340 grams raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces; 8 servings Salt and freshly ground black pepper; 2 Tbsps vegetable oil; 8 servings Vegetable oil, for frying; 1 vine ripened tomato, boiled 30 seconds, peeled and seeded; 1 mediums white onion, peeled

Shrimp Enchiladas with Guajillo Salsa might be just the main course you are searching for. One portion of this dish contains roughly 28g of protein, 31g of fat, and a total of 474 calories. This gluten free and pescatarian recipe serves 8. Head to the store and pick up bay leaf, garlic, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Heat the butter in a heavy medium saute pan over high heat.

Ingredients you will need

Butter

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Frying Pan

Add the garlic and saute 10 seconds.

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Garlic

Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.

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Salt And Pepper

Shrimp

In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.

Ingredients you will need

Guajillo Pepper

Salsa

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Sauce Pan

In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.

Ingredients you will need

Vegetable Oil

Tortilla

Salsa

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Frying Pan

Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean).

Ingredients you will need

Tortilla

Salsa

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Baking Sheet

Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese.

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Oaxaca Cheese

Shrimp

Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.

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Tortilla

Roll

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Glass Baking Pan

Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.

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Chicken Broth

Oaxaca Cheese

Sauce

Water

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Sauce Pan

Whisk

Bake in the oven until the cheese melts, about 20 minutes.

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Cheese

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Oven

Drizzle with crema and serve.

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Mexican Crema

In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes.

Ingredients you will need

Whole Garlic Cloves

White Onion

Guajillo Pepper

Chili Pepper

Water

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Sauce Pan

Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.

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Black Pepper

Vegetable

Tomato

Salt

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Blender

In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan.

Ingredients you will need

Vegetable Oil

Guajillo Pepper

Salsa

Equipment you will use

Sauce Pan

Frying Pan

Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

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Salt And Pepper

Seasoning

Bay Leaves

Reserve for enchiladas and pork.

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Pork

Equipment

Ingredients

Servings:

bay leaf 1Tbsp

butter 8

corn tortillas 2cloves

garlic, minced 4cloves

garlic, peeled 24

guajillo chiles, stemmed, seeded and deveined 8servings

Kosher salt and freshly ground black pepper 59milliliters

Mexican crema or softened sour cream, for serving, optional 591milliliters

shredded Oaxaca cheese (or dry mozzarella)340grams

raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces 8servings

Salt and freshly ground black pepper 2Tbsps

vegetable oil 8servings

Vegetable oil, for frying 1

vine ripened tomato, boiled 30 seconds, peeled and seeded 1mediums

white onion, peeled

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Anne Amie Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.