For today’s recipe, we’re combining shrimp, green salsa, and the magic of corn tortillas to prepare a delicious taco concoction. Here are the ingredients.
- A pound of rinsed, husked tomatillos cut into quarters
- Shredded lettuce for the garnish
- Cup of scallions, coarsely chopped
- Pair of avocado flesh sliced into chunks
- Cup of cilantro leaves (lightly packed) and tender stems
- A ¾ cup of one of the following cheeses: ricotta salata, cotija, or feta
- Two tablespoons of lime juice
- Pair of tablespoons of water
- A coarsely chopped serrano chile pepper with its ribs and seeds
- A ¼ cup of either sour cream or crème fraiche
- Two teaspoons of minced garlic
- Kosher salt
- At least tablespoons of vegetable oil
- Twelve corn tortillas (six inches)
- 1¼ pounds of deveined and peeled shrimp (small or medium)
- Cup of scallions, coarsely chopped
Have a baking sheet ready and then preheat your oven to 250 degrees. Use a food processor to combine the tomatillos, serrano, scallions, lime juice, cilantro, and serrano and then pulse until the mixture is smooth with a couple of chunks. You should be able to make about three cups.
Use a large skillet to heat a tablespoon of the oil using medium-high heat. When the begins to shimmer, turn the heat down to medium. Add half of the shrimp and cook for about two minutes, stirring every so often until it becomes firm and pink but is not entirely cooked through. Use a slotted spoon to move them over to a bowl and then repeat the process with the oil and the rest of the shrimp. Keep the skillet handy as you’ll need it again to make the salsa.
Grab a plate and line it with paper towels. Use a separate large skillet over medium heat to heat up a tablespoon of the oil. When that oil has started to shimmer, add a pair or so of tortillas and cook for about twenty seconds on each side until they become hot and soft. Use any oil you still have left as necessary.
Move the tortillas over to the plate using tongs and allow them to drain for a bit and then move them over to the baking sheet you set aside earlier. Arrange them into a single layer with a slight overlap before covering them up with aluminum foil and them over to the oven.
Add the salsa to the skillet used for the shrimp and cook over medium heat for eight minutes or so, making sure to stir every so often until the mixture becomes a tad dark and thick. Use salt for seasoning. Place the shrimp as well as any juices into the skillet, stir, and cook until heated through.
In a small bowl, whisk the water and sour cream. Once you’re ready to serve, place a pair of tortillas on each plate and equally top them the shrimp and salsa mixture. Use the sour cream as drizzle and then scatter some cheese on top.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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