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Shrimp Chilaquiles

Shrimp Chilaquiles


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These shrimp chilaquiles are a delicious variation of the popular Mexican breakfast. Buen provecho!MORE+LESS-

3

garlic cloves peeled and finely chopped

20

medium peeled shrimp raw and deveined

1 1/2

cups of enchilada sauce

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  • 1

    Heat the oil in a large skillet. Fry garlic for a few seconds.

  • 2

    Add the shrimp and fry thirty seconds per side, do not lose sight of them because they cook very fast. You’ll know that they are cooked when they change from a transparent color to a pinkish white color.

  • 3

    Add sauce and cook for another minute. Remove the shrimp from the sauce.

  • 4

    Add tortilla chips to the sauce and stir until completely covered. Cover and let cook another minute.

  • 5

    Return the shrimp to the pan and stir.

  • 6

    Serve with Cotija cheese and garnish with cilantro and red onion if desired.

Expert Tips

  • If you don’t find raw shrimp, you can use cooked shrimp. But keep in mind that the order of the recipe will change. Fry the garlic, add the sauce, then tortilla chips and finally the shrimp.

No nutrition information available for this recipe


Rachael Ray's Baked Chilaquiles with Tipsy Tequila Shrimp

2. On a large baking sheet lined with foil, arrange the tomatillos, white onion, chiles, and cracked garlic. Broil, turning once, until evenly blistered all over, about 12 minutes. Transfer the chiles to a bowl. Cover and let stand until cool enough to handle, about 15 minutes. Transfer the rest of the vegetables to a plate.

3. Meanwhile, line the baking sheet with a clean sheet of foil. Preheat the oven to 400°. Arrange the tortillas on the baking sheet spray with cooking spray and season with salt. Bake until crispy and browned in spots, 7 to 8 minutes. Remove from the oven. Switch the broiler back on.

4. Peel the cracked garlic. Place in a food processor with the tomatillos and white onion. Add 1/4 cup stock, juice of 1 lime, 1/4 cup cilantro, the honey, and cumin. Add more stock if the mixture is too thick. Peel and seed the jalapeños add to the food processor. Process the salsa until fairly smooth.

5. Peel and seed the poblanos. Chop and place in a medium bowl.

6. Heat a cast-iron skillet over medium-high. Add the oil, one turn of the pan, and red onion. Cook, stirring often, until softened, 2 to 3 minutes. Add the corn. Cook until heated through, about 2 minutes. Add the juice of 1 lime. Stir, scraping up the browned bits from the bottom of the pan. Transfer to the bowl with the poblanos. Wipe out the pan. Fill the pan with the toasted tortilla strips. Top with the cheese and the poblano mixture.

7. Heat a large nonstick skillet over medium-high. Add the butter and let it melt and foam. When the foam subsides, add the shrimp season with salt and pepper. Stir in the scallions and chopped garlic. Cook, stirring often, until the shrimp are almost cooked through, about 2 minutes. Remove from heat. Add the tequila. Return to heat. Cook, stirring until the tequila evaporates, about 2 minutes. Stir in the juice of 1 lime.

8. Broil the skillet of chilaquiles until the cheese is melted and browned in spots, 3 to 5 minutes.

9. Top with the shrimp, half the salsa, and dollops of crema. Douse the avocado slices with the juice of the remaining 1/2 lime arrange on top of the chilaquiles. Top with pickled jalapeños and the remaining cilantro. Serve from the skillet and pass the remaining salsa at the table.


CHILAQUILES ROJOS RECIPE

You guys are in for a treat!

If you have eaten chilaquiles, you know how good they are.

I find it hard to recreate the chilaquiles roja I had one time in Chicago, but I thought I would give it a try.

I think this Chilaquiles Rojos Recipe is almost as good.

You might be wondering what chilaquiles are?

Chilaquiles (pronounced chee-luh-key-lays) are a traditional Mexican breakfast made with thick tortilla chips simmered in sauce.

Typically, they&rsquore made with green salsa (in Spanish, salsa verde, which creates chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

I am a lover of nachos. Today&rsquos recipe reminds me of nachos for breakfast with a delicious, rich sauce added in along with eggs.

You could even use leftovers from this Egg Sausage Casserole to add to the chilaquiles.

Some of my favorite Mexican inspired dishes that are on rotation at my house are these Vegetarian Black Bean Enchiladas, Slow Cooker Mexican Chicken Lime Soup and this Mexican Zucchini.

But now I have added these Chilaquiles Rojo to the rotation too.

It works nicely as a breakfast or brunch food but can honestly be eaten for any meal or snacking.


Recipe Summary

  • 2 tomatoes, chopped
  • 6 dried chile de arbol peppers
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • salt to taste
  • water to cover
  • 2 tablespoons vegetable oil, or to taste
  • 2 (6 inch) corn tortillas, cut into strips
  • 4 eggs

Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan add enough water to cover. Bring to a boil reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.

Transfer chile peppers to a blender using a slotted spoon blend until smooth. Pour in tomato mixture blend until smooth.

Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs mix well.


Recipe Summary

  • 2 tablespoons olive oil
  • 2 cups chopped chorizo sausage with casing removed
  • 2 cups chopped onion
  • 1 ½ cups chopped zucchini
  • ¼ cup chopped fresh oregano
  • 1 tablespoon minced fresh ginger
  • 4 garlic cloves, thinly sliced
  • 1 poblano pepper, seeded and chopped
  • 1 tablespoon chopped canned chipotle peppers in adobo sauce
  • ½ teaspoon salt
  • 2 (26.5-ounce) cartons Italian chopped tomatoes
  • 12 (6-inch) corn tostadas
  • 8 large eggs
  • ¾ cup (about 4 ounces) crumbled queso fresco
  • 1 diced avocado
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Heat oil in a large skillet over medium-high heat. Add chorizo sauté 5 minutes or until browned. Remove from skillet with a slotted spoon, and drain on paper towels. Add onion and next 5 ingredients to skillet. Sauté 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer cook 5 minutes or until liquid thickens slightly. Remove from heat let cool 15 minutes. Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish. Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 425°. Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs. Bake 5 minutes or until egg whites are just set. Remove baking dish from oven, and preheat broiler to high. Sprinkle casserole with queso fresco broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.


Tequila, Mexican Cream and Chipotle Shrimp

Shrimp tend to be perceived as a treat. That fancy item on a menu.

Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.

Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga. There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.

So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.

And so, they were served to the 1600 attendees.


But before that day, the cooking staff under the expert guidance of the Marriott Wardman Park Hotel Executive Chef Horst Lummert, had to test the recipe.

That day of testing and tasting was incredibly fun. Here we were, as we watched how the tequila drunken shrimp were ignited…


And here we were, watching a crowded shrimp station serve hundreds of plates.


And here is how you can get a taste of those shrimp, right at home. Along with some igniting which is such a thrill.

First of all. Get some good shrimp. Though it is always better to use fresh ingredients, truth is, it is hard to get fresh shrimp. Although sold thawed, they tend to traveled frozen. A wonderful thing about shrimp though, different from fresh fish, is that shrimp freeze well and can survive the thawing process in great shape, keeping their crispness and flavor.

Here is a suggestion: If you are using them today, buy them thawed, but ask your fishmonger how long they have been sitting there. It should be 1 or 2 days tops. They shouldn’t seem limp or sad and should have a light saltwater smell. Get them with the shrimp and tail on.

If you are using them tomorrow or further on, buy them frozen. Then you are on top of how long they have been thawed.To thaw, have them in the refrigerator a day before using and rinse them under cold running water.

Don’t thaw them at room temperature or in a microwave, or you will end up with shrimp ready for a Halloween party.


Once thawed, peel and season them with Kosher or sea salt and freshly ground pepper.

Heat a large pan over medium high heat, once your butter is sizzling, toss in some fresh minced garlic. Let it become fragrant, 10 seconds or so… and add the shrimp.

Cook the shrimp just 1 or 2 minutes per side, so they will be soft, crispy and sweet instead of chewy, rubbery and boring.

Then pour your Tequila. This is what I have at home… The Gran Centenario. Different from the Blanco or White tequila, the Reposado is darker in color because it is aged in wooden barrels. It has a bolder flavor. But feel free to use whatever you have handy. You can also use Mezcal.


Now: Watch it. Once you add the Tequila, slightly tilt the pan to the flames of your burners as you lightly step back. It will ignite fast and furiously, but only for less than half a minute. Igniting the Tequila gets rid of the alcohol presence and retains the bold flavors from the Tequila.

Continue to cook the shrimp until the flames disappear and add the Mexican cream…


…and the Chipotle Chile in Adobo sauce. If you feel like it, drop in a Chile too.


Stir it and turn off the heat.


Plate the shrimp covered in the sauce, just like that, while they are hot, hot, hot! And toss some fresh chopped chives…


… right on top. The chives not only add a fresh flavor and color, but add a vibrant contrast to the creamy sauce.


Here is a close up of for you…


Crispy and sweet, smoky and tangy, and oh so bold with the presence of the Tequila. Plus they are, sooooooo much fun to prepare! Go on and impress someone…


Watch the video: shrimp - this body means nothing to me Official Music Video


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