• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Open-Faced Shrimp Enchiladas

    An enchilada does not have to be rolled to be called an enchilada. In this version created by Chef Gabriel Ibarra and featured in Enchiladas: Aztec to Tex Mex, Open-Faced Shrimp Enchiladas are topped with shrimp, tomatoes, salad greens, and a refreshing guajillo and chipotle vinaigrette. They're light enough to be served as an appetizer and hearty enough to be a brunch entrée.

    * photo by Mark Menjivar

    * recipe reprinted courtesy of Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn, $39.95, Trinity University Press.


    Ingredients
    Vinaigrette
    5
    guajillo chiles, cleaned, destemmed and deseeded
    3
    chipotles en adobo
    *
    zest of 1 orange
    3/4
    cup
    rice wine vinegar
    1
    tablespoon
    fresh ginger, peeled and grated
    1 1/2
    teaspoons
    fresh oregano
    1/2
    teaspoon
    ground allspice
    1/2
    medium white onion, peeled, small diced, rinsed and patted dry
    2
    tablespoons
    sugar
    1 1/2
    cups
    vegetable oil
    *
    Kosher salt to taste
    Additional Ingredients
    24
    medium sized shrimp
    2
    tablespoons
    avocado oil
    *
    Kosher salt to taste
    *
    guajillo chile powder to taste
    24
    inner leaves from hearts of romaine lettuce, washed, dried and torn into bite sized pieces
    6
    fresh white corn tortillas
    12
    cherry tomatoes, halved
    *
    cilantro microgreens
    Directions
    For the vinaigrette: Place the prepared chiles a few pieces at a time on a comal (or iron griddle) over medium heat and dry roast until fragrant, about 30 seconds per side. Soak the prepared guajillo chiles in hot water until soft, about 15 minutes. Place in a blender along with the chipotles en adobo, orange zest, and vinegar, and pulse until the chiles and zest are finely minced. Add the ginger, oregano, allspice, onion, and sugar. With the blender running, slowly add the vegetable oil until emulsified. Add salt to taste. Set aside until needed. Whisk or shake well right before using.
    To prepare the shrimp: Peel and devein the shrimp. Place the avocado oil in large pan over medium-high heat. When the oil is hot, add shrimp and cook, frequently stirring or tossing, until just opaque, about 2 minutes. Be careful not to overcook. Remove the shrimp from pan. Season with salt and guajillo chile powder to taste, place on a warm plate, and loosely cover with foil.
    To assemble: Toss the romaine lettuce with just enough vinaigrette to coat. Warm the tortillas on a dry comal, iron griddle, or skillet until soft and pliable. Place the tortillas on individual serving plates, 1 per serving. Top with the dressed romaine lettuce and shrimp, 4 per serving. Garnish with the cherry tomatoes, 4 halves per plate, and microgreens to taste. Drizzle a little more vinaigrette over the top just before serving.
    Reprinted With Permission From Enchiladas: Aztec to Tex-Mex

    The base number of servings for this recipe is 6
    OK

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