Shrimp & Avocado Enchiladas in a Creamy Tomato Sauce

Pati Jinich
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Servings: 6
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moderate
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45 to 60 min
Part 1 of 2

Try this delicious shrimp and avocado enchilada for your next fiesta!


  • Ingredients
  • step-by-step directions
Ingredients
Shrimp & Avocado Enchiladas in a Creamy Tomato Sauce
  • 1 1/2 pounds ripe tomatoes
  • 1 garlic clove
  • 2 Serrano or jalapeno chiles
  • 1/4 cup white onion (chopped)
  • 1 teaspoon kosher or sea salt (divided)
  • 1 cup seafood stock
  • 1 cup Mexican cream (Latin style cream, or heavy cream,) plus more for garnish
  • 1/2 teaspoon nutmeg (grated)
  • 3 tablespoons canola or safflower oil (divided)
  • 12 corn tortillas
  • 1 pound medium shrimp (drained, cut into 3-4 pieces)
  • 2 tablespoons unsalted butter
  • 1 ripe avocado (diced, plus more for garnish)
  • 1/2 cup queso fresco, farmer's cheese or mild feta (crumbled)
  • chopped chives (for garnish)
Directions
  • To Make the Sauce: place tomatoes, garlic and chiles in a medium saucepan, cover with water. Place over medium-high heat and simmer for 10 minutes, until tomatoes are cooked through and soft.
  • Place tomatoes, garlic and one of the chiles in the blender along with chopped onion, 1/2 teaspoon salt, grated nutmeg and 1 cup shrimp broth. Purée the ingredients until completely smooth, taste and add the other chile if you would like more heat.
  • Rinse and dry saucepan, pour a tablespoon of oil and place over medium heat. Once hot, pour pureed tomato sauce and cover partially with a lid. Let it simmer for about 10 minutes, stirring occasionally, until it thickens, and deepens its color to a much darker red. Remove lid, reduce heat to medium-low and pour cream. Stir and keep at a steady low simmer for about 8 to 10 more minutes, until it coats the back of a wooden spoon.
  • To Heat the Tortillas: either heat them on an already hot comal or skillet set over medium-low heat, for a minute or so per side, until tortillas have lightly browned. Alternatively, “pass them through hot oil”: heat enough oil to reach 1/2-inch deep in a medium sauté pan, over medium heat until hot. Gently glide each tortilla through the oil, for about 10 to 15 seconds on each side, so they completely heat through, lightly fluff and change color. Transfer the tortillas to a paper towel-covered plate. Keep warm.
  • To Make the Filling: heat one tablespoon of the oil and one tablespoon of the butter in a large skillet set over high heat. Once very hot but not smoking, add the shrimp and the remaining 1/2 teaspoon salt. Cook for a couple minutes, stirring a few times. The shrimp should be cooked, a bit browned but crisp and plump on the inside. Remove with a slotted spoon and place in the bowl. Mix with the diced avocado.
  • To Assemble the Enchiladas: one by one glide each prepared tortilla through the sauce. Place on a plate, spoon about 3 tablespoons of the shrimp and avocado mixture in the middle and fold as in a quesadilla. Place on a platter and continue with rest of the tortillas, laying each one gently on top of the edge of the other. Once you are done, generously spoon more of the tomato sauce on top. Garnish with chives and crumbled cheese.
  • Tips: Toast the tortillas ahead of time. Wrap them in a damp towel and then in tin foil to keep warm and pliable. 
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