Go Back
+ servings
Print

Chilaquiles Rojos Con Camaron (Shrimp Chilaquiles)

Course Appetizer
Cuisine Mexican
Servings 4 Servings

Ingredients

For Shrimp

  • 18 to 20 large shrimp. peeled and cleaned. Tails on optional
  • Kosher salt
  • 1 full tablespoon DennyMikes Finstastic seasoning
  • Olive oil
  • 1 poblano julienned
  • 1 red fresno or jalapeño diced or julienned
  • 2/3 of a  small sweet onion diced (reserve the other 1/3 for salsa)
  • 2 cloves garlic minced

For Salsa

  • 3 guajillos dried red chiles
  • 2 cloves garlic
  • 1/3 sweet onion
  • 5 to matillos washed
  • 2 to 3 chipotles in adobo
  • 1 to 2 tablespoons adobo sauce from chipotles
  • 1/3 cup cooking liquid
  • salt to taste

You will also need

  • 12 to 14 oz homemade chips about 20 corn tortillas
  • 1 recipe for chipotle guajillo salsa see recipe
  • 1/3 to 1/2 cup mexican crema
  • 1/2 cup cotija cheese crumbled
  • 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.