Chilaquiles Rojos Con Camaron (Shrimp Chilaquiles)
Course Appetizer
Cuisine Mexican
Servings 4Servings
Ingredients
For Shrimp
18 to 20large shrimp. peeled and cleaned. Tails onoptional
Kosher salt
1full tablespoon DennyMikes Finstastic seasoning
Olive oil
1poblanojulienned
1red fresno or jalapeñodiced or julienned
2/3of a small sweet oniondiced (reserve the other 1/3 for salsa)
2clovesgarlicminced
For Salsa
3guajillosdried red chiles
2clovesgarlic
1/3sweet onion
5 tomatilloswashed
2 to 3chipotles in adobo
1 to 2tablespoonsadobo sauce from chipotles
1/3cupcooking liquid
salt to taste
You will also need
12 to 14ozhomemade chipsabout 20 corn tortillas
1recipe for chipotle guajillo salsasee recipe
1/3 to 1/2cupmexican crema
1/2cupcotija cheesecrumbled
chopped cilantro
lime wedges and avocado slices
Instructions
Directions
Season the shrimp lighlty with kosher salt. Add Fintastic seasoning. Drizzle with olive oil and toss to combine. Cover and let marinate for 1 hour in the refrigerator.
While shrimp marinates, prepare salsa. Remove the stems and seeds from chile guajillo. Rinse to wash off any dirt. Place guajillos, tomatillos, garlic and onion in a sauce pan. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Using a slotted spoon, add salsa ingredients to the blender. Also add the chipotles in adobo, adobo sauce, 1/3 cup coooking liquid and salt to taste. Blend on high until smooth. If too thick, add a little more water. Strain through a wire strainer to remove and skins left from chiles. Set aside.
When ready pull shrimp from the refrigerator 20 minutes before cook time. Preheat 2 tablespoons olive oil to medium for 3 to 4 minutes. Cook shrimp for about 2 1/2 to 3 minutes per side. Remove from pan. To that same pan, add 1 more tablespoon of olive oil. Add the onion, garlic, poblano and fresno pepper. Season lightly with spice blend or salt and pepper. Saute for 5 minutes. Add shrimp back in, fresh lime juice and toss to combine. Remove from heat and cover to keep warm.
In a large skillet, add 1 tablespoon of olive oil and heat to medium. When hot, add the salsa from blender and cook for just 2 minutes. Cover because it will pop all over. Fold in the chips with warm salsa and coat evenly. Transfer to serving dish, top with shrimp. Garnish with mexican crema, cotija cheese, avocado, lime and cilantro. Yields 4 servings.
Notes
Tips~ If you can't find DennyMike's blend, use your favorite blend for seafood or simply season with kosher salt and fresh cracked pepper.