Entomatadas de Camaron
Entomatadas de Camaron are a delightful Mexican dish featuring shrimp and a flavorful tomato sauce, wrapped in soft corn tortillas and topped with crumbly cheese.
Nutrition
Calories: 320cal
Carbohydrate: 25g
Protein: 18g
Fat: 17g
Cholesterol: – -mg
Sodium: 540mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 8 corn tortillas
- 2 tablespoons vegetable oil
- 4 medium tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 cup chicken or vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco or feta cheese
- 1 avocado, sliced (optional)
- Lime wedges (optional)
Instructions
- Prepare the shrimp by peeling and deveining if not already done. Pat dry with paper towels and set aside.
- Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil.
- Add chopped onion and garlic to the skillet. Sauté until onion is translucent, about 3-4 minutes.
- Stir in the chopped tomatoes and jalapeño. Cook for an additional 5 minutes or until the tomatoes are soft.
- Add the broth, ground cumin, and season with salt and pepper. Bring to a simmer and cook for 10 minutes.
- Remove the sauce from heat and blend using an immersion blender or transfer to a standard blender. Blend until smooth.
- Return the sauce to the skillet and keep warm over low heat. Add the shrimp to the sauce and cook until pink and opaque, about 3 minutes.
- Heat another skillet over medium heat and brush with remaining vegetable oil. Quickly fry each tortilla for 10-15 seconds per side until pliable.
- To assemble, dip each tortilla in the tomato sauce to coat. Fill with shrimp and fold or roll. Place on a serving platter.
- Pour remaining tomato sauce over the entomatadas. Garnish with crumbled cheese and cilantro.
