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Entomatadas de Camarones Endiablados

  • Prep 20 min
  • Total 45 min
  • Ingredients 12
  • Servings 4

Ingredients

4
to 6 roma tomatoes
6
chile de árbol peppers, dried
2
guajillo chiles, dried
1
tablespoon of butter
1
tablespoon of olive oil
1/2
onion, cut into thin strips
1
garlic clove, finely chopped
1
lb. of shrimp, peeled and deveined
12
corn tortillas
1
fresh cheese, crumbled
1/2
red onion, cut into thin strips
Fresh cilantro, finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If spicy food isn’t for you, omit the chiles de árbol.

If you combined camarones a la diabla, which is a traditional spicy shrimp dish in Mexico, with entomatadas, enchiladas made with pure tomato sauce, the result would be this delicious spicy shrimp in tomato sauce dish that I’m sure your family will love.

Directions

  • 1 Cook the tomatoes with the 6 chiles de árbol and the guajillo chili peppers with 2 cups of water until the tomatoes are completely cooked. Remove from the heat and let cool to room temperature. Remove the stems from the chiles de árbol and the seeds from the guajillo chilies. Blend the tomatoes, the chilies, and the water in which they were cooked until well mixed; season with salt.
  • 2 In a medium saucepan, heat the olive oil and butter. Add the onions and cook for one minute. Add the garlic and cook for 30 seconds. Add the shrimp and sauté until they turn orange. Pour one cup of sauce on the shrimp and cook for 5 minutes.
  • 3 Preheat the ovem to 350°F. Pour 1/3 cup of sauce in a square 8 inch baking dish that’s been lightly greased. Heat the tortillas on a griddle until they’re soft and easy to fold. Put 3 tablespoons of the shrimp stew and 2 tablespoons of crumbled cheese in the middle of each tortilla, and then roll up like a taquito. Now place 6 enchiladas, with the fold upside-down, in the baking dish. Cover this layer with half of what’s left of the sauce and 1/4 cup of crumbled cheese. Repeat this with a final layer of sauce and cheese.
  • 4 Bake the enchiladas for 25 minutes or until the cheese begins to broil. Garnish with strips of red onion and chopped cilantro. Serve with a side of rice soup and a green salad. Enjoy!

If you combined camarones a la diabla, which is a traditional spicy shrimp dish in Mexico, with entomatadas, enchiladas made with pure tomato sauce, the result would be this delicious spicy shrimp in tomato sauce dish that I’m sure your family will love.

Rate and Comment

Leslie Limon Leslie Limon
September 24, 2015

If you combined camarones a la diabla, which is a traditional spicy shrimp dish in Mexico, with entomatadas, enchiladas made with pure tomato sauce, the result would be this delicious spicy shrimp in tomato sauce dish that I’m sure your family will love.