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Shrimp Chilaquiles

 
Shrimp Chilaquiles
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photo credit: Ev Thomas
Shrimp Chilaquiles with tomatillos, chiles and queso fresca.  This would be wonderful for brunch.
Recipe By: Los Sombreros Mexican Marketplace Cuisine, Chef Jeff Smedstad
  • PrepN/A |
  • TotalN/A |
  • Serves 2
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Ingredients

    • 6 tortillas cut into 2-inch strips
    • Olive oil
    • 2-3 serrano chilies, stemmed
    • 1 garlic clove
    • 6 tomatillos husked
    • 1/4 cup onion, chopped
    • 1 cup chicken stock
    • 1/4 cup cilantro, minced
    • 1/2 tsp each salt and pepper
    • 12 oz medium (26-30 ct.) shrimp
    • 1/2 cup jack cheese
    • 1/4 cup queso fresco
    • 2 Tbsp Mexican crema

Instructions

Heat oven to 450 degrees. Spread tortillas on baking sheets and bake for 15 minutes or until dried and toasted. 

Film a medium saucepan with oil and heat on high. Cook serranos and garlic until lightly browned, about 2 minutes. 
Add tomatillos, onions, stock and cilantro. Season with salt and pepper and cook for 2 minutes or until tomatillos have softened. Place mixture

in a blender and puree until smooth. Set aside. 

Film a large sauté pan with oil. Sauté shrimp for about 2 minutes or until half cooked. Add tortillas and sauce. Mix well and simmer over medium low until tortillas have softened, about 2-3 minutes. 

Place in a casserole and top with cheeses and crema. Serve hot.



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