Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce

Entomatadas con Camarones

Recipe Yield

6 Servings

Cooking time

1 hour 25 minutes

Rate this recipe

4.58 from 7 votes


For enchiladas:

  • 1 1/2 pounds medium shrimp
  • 5 sprigs fresh parsley
  • 2 garlic cloves peeled
  • 3 to 4 bay leaves
  • 1 teaspoon kosher or sea salt divided, or to taste
  • 1 1/2 pounds ripe tomatoes
  • 1 to 2 serrano or jalapeño chiles to taste
  • 4 scallions trimmed and coarsely chopped
  • 1/2 teaspoon grated nutmeg
  • 3 tablespoons canola or safflower oil divided
  • 1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
  • 12 Corn tortillas
  • 2 tablespoons unsalted butter

For garnish:

  • 4 scallions trimmed and light green and white parts thinly sliced
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • 2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

To Prepare

  • Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
  • In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
  • Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.
  • Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).
  • Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.
  • Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.
  • To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.
  • Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.


72comments inShrimp Enchiladas in a Rich Tomato Sauce

  1. Michelle In Michigan

    Feb 12

    Watching this episode right now on — we don’t have cable, but we get this on our smart tv. (I watch you on PBS, too!) I am making this for sure! It looks sooo delicious. Your son is so, cute — saying you can cook for him any time!

    1. Pati Jinich

      Feb 15

      Thanks so much Michelle for the kind words, this episode is from few years ago, the kids have grown so much since then! But of course, still very cute 😉

  2. Becky O

    Jan 08

    Delicious! I made this after my hubby and daughter saw the episode, and they rated it 5/5 stars! We told my daughter that we were going to start calling her Juju, as she is our tester.

    1. Pati Jinich

      Jan 17

      🙂 🙂 Thanks so much Becky, un abrazo for you, your husband and your own Juju!

  3. Don M Zimbelman

    Jan 07

    WOW, just stumbled onto your show and watched you make this recipe, so I looked up your site, there are so many recipes I am going to try!!!! Thanks so much for sharing your amazing food!!!

    1. Pati Jinich

      Jan 08

      So very glad you found me Don! Have fun trying the recipes and let me know how they come out;)

  4. Alicia

    Dec 02

    Thank you for inspiring me to cook, I love your TV show. I think I’ll ask Santa for one of your cooking books 😉
    I will be making this recipe tonight 🙂

    1. Pati Jinich

      Dec 02

      Thanks so much Alicia, you are very kind. Hope you enjoy the Enchiladas 😉

  5. Christina G

    Jul 13

    This was yesterday’s Sunday dinner. Followed your recipe, it came out perfect! But I ran out of time to make your dessert…Chocolate Salami & Dulce de Leche mousse!!! Soooo next time I make this recipe…we are going to start with dessert 1st!!! Thank you for sharing your time & talents with us.

    1. Pati Jinich

      Jul 14

      Great idea Christina, dessert should always come first 🙂

  6. Anonymous

    Jan 11

    Took a while to prepare but delicious results

    1. Pati Jinich

      Jan 12


  7. Lisa

    Dec 01

    Made these yesterday after watching the episode. Wow, these are amazing! No wonder your son wants you to make them often 🙂 We have leftover sauce and looking forward to using it to make shredded chicken enchiladas tomorrow. This is definitely my new favorite enchilada style sauce. Love, love, love your recipes. We have made so many and will never get tired of trying new ones.

    1. Pati Jinich

      Dec 04

      Chicken enchiladas with this sauce will be great!

  8. Debbie B.

    Nov 30

    Where can I find the nutritional information for this recipe?
    Thank you.

    1. Pati Jinich

      Dec 02

      I don’t track the nutritional information…

  9. Sally

    Nov 12

    Thank you, Pati, for this recipe! It was great. Although I chickened out and seeded and de-veined my jalapenos and as a result my sauce could’ve used more heat. Next time, the chiles go in whole!
    I couldn’t find crema at my usual grocery store – but I found a Latin market has recently opened in the little town where I have my office. I told Dina and Alberto about your recipe and they were so helpful suggesting ingredients. I left with crema and queso fresco and corn tortillas and I made two new friends!
    Muchas gracias!

    1. Pati Jinich

      Nov 12

      I’m so happy to hear you made two new friends, Sally….and you left with some yum food!

  10. cbass

    Aug 18

    So good! I used one red chile and one medium poblano instead of jalapeño. I added two Chipotles in adobo to the sauce to make it spicier and add more depth of flavor. After I cooked the shrimp, I put it in a pan with a 3/4 cup of the sauce and a 2 cup bag of Sargento Mexican blend cheese. (I know it’s a lot of cheese, but it was so good!) I used La Tortillas factory corn & flour blend tortillas.
    Then I assembled them and crumbled Queso Blanco over the top and put it under the broiler for 2 minutes. I will make this many times a year! I found your show when I was ill. At least something good came out of me being stuck in bed. Thank you Pati!

    1. Pati Jinich

      Aug 19

      Oh I’m sorry you were ill…but I’m glad you found me. I hope you are doing much better!

  11. Cindy Gonzalez-Coleman

    Jul 20

    Pati! Me encantó esta receta!!! My husband absolutely loved them, not spicy enough for him, but just perfect for me. Hope to see you create an awesome recipe for shrimp and grits one of these days! Thank you, again!

    1. Pati Jinich

      Jul 22

      I’m so glad you loved the recipe, Cindy!

  12. Gino Scrosati

    Jun 15

    Just, FANTASTIC. Lik all your recipes, I LOVE IT… With love from the Québec. You are incredible Pati. Thank’s for all thoses so good recipes you share with us. XXX ( Excuse for my bad english )

    1. Pati Jinich

      Jun 18

      Thank you so much, Gino.

  13. Melinda Almendarez

    Jun 14

    Love your show. Have adapted your technique in using fresh vegetables and fruit to my cooking. Also learning a lot about different type of herbs and spices. You have taught me how to cook differently with sea food and chicken. I was diagnosed with fatty liver. My doctor put me on a Mediterranean diet and low sodium. So watching your show on how to cook fish and chicken different was wonderful. You have change my life and my family. We are eating so much more healthier them ever. So thank you so so much.

    1. Pati Jinich

      Jun 19

      Oh I’m beyond happy to hear this, Melinda! I hope you and your family continue to enjoy the recipes.

  14. Anna Guerra

    Jun 04

    Estuvieron riquisimas! Delicious sauce! I’m going to try more of your recipes 😋

    1. Pati Jinich

      Jun 05

      YAY! Have lots of fun in the kitchen, Anna.

  15. Scott Vance

    Apr 16

    Hola Pati,
    I just discovered your show last weekend, and I am so glad I did! I live in the midwest, and it is so hard to find really good Mexican food. I love to cook, and I am excited about trying so many of your recipes! I cooked these Entomatadas con Camarones tonight, and they were amazing! Tomorrow morning I will be preparing your Oaxacan breakfast and my mouth is watering just thinking about it! Muchas gracias for sharing your recipes!

    1. Pati Jinich

      Apr 17

      I’m so happy you found me, Scott! Have lots of fun kitchen adventures!

  16. Cooking In Our Kitchen

    Apr 07

    We saw this show yesterday and made it today. OMG! Thank you Pati

    1. Pati Jinich

      Apr 12

      Super! So glad you were inspired to give them a go.

  17. Joel Jason

    Mar 19

    Hi Pati,
    I love your show. Your recipes are great and you are a delightful host(ess.)
    Love it when your family members are on with you. It’s wonderful to see how you and your son are so enthusiastic about your food.
    As a second generation American whose ancestry is Eastern European Jewish I’m curious if you ever cook any Eastern European dishes from the “old country”? You know… like stuffed cabbage, kasha varnishkes, braised brisket, gefilte fish.
    Meanwhile I’ll be looking forward to making your shrimp enchiladas.

      1. Joel Jason

        Feb 18

        Muchas gracias Pati! I’m going to check out your recipes. 👍❤️😋

  18. Paola

    Mar 03

    What if you don’t have nutmeg ? Can I leave it out or do you think I have to have it ?

    1. Pati

      Mar 06

      You can leave it out…it will have a different taste but will still be yum, Paola.

  19. Sharejoy99

    Feb 23

    OMG! You are the best, Pati! Great recipe. I love your exuberance about food and cooking and the history of Mexico, and what you have brought to PBS for so many years. Thank you so much for your show!

    1. Pati

      Feb 25

      Thank YOU for your kind words!

  20. Carla

    Feb 17

    Hola Pati!! Im so excited to try this recipe! However, I would like to know if you have an alternative to the shrimp broth? is there something premade I can buy?

    1. Pati

      Mar 05

      Sure! You can use store brought seafood, chicken or vegetable broth or stock. Enjoy Carla!

  21. Patrick B.

    Jan 29

    I made them last night. Delicious!

    1. Pati

      Jan 29

      Yum…hope you have some yummy leftovers for tonight’s dinner 😉

  22. Katie C.

    Jan 05

    It doesn’t matter if I just ate, your show makes me so hungry! Those shrimp enchiladas look so delicious! I will be making soon. Thanks Pati!

    1. Pati

      Jan 07

      Hahaha….enjoy the enchiladas, Katie!

  23. John in NC

    Dec 27

    I need some help. Couldn’t find fresh nutmeg and had to resort to 3/4 tsp of dry nutmeg. Everything went well until I tried dunking corn tortillas in sauce, they fell apart on me while in the sauce pot, what am I doing wrong? Went back and looked at the video of that recipe and your tortillas looked great and did not fall apart. Once I got everything on a plate, they tasted great…it’s a keeper.

    1. Pati

      Jan 04

      Oh the tortillas need to be really well heated before dipping and stuffing and rolling, so they don’t fall apart. Give it another go 😄

  24. John in NC

    Dec 23

    When I found your show you were half way through the cooking process and I missed the sauce preparation. I downloaded the recipe, but truly enjoy watching live cooking vs. printed recipe. Is here anyway I can find and view the whole episode 711?

    1. Pati

      Dec 23

      Oh you can find it on Amazon: Enjoy the enchiladas, John!

  25. Rebeca

    Dec 22

    This is the 3rd recipe we have tried from your tour of Baja. They have all been deliciously wonderful. Will you be putting a cookbook together on these recipes?

    1. Pati

      Dec 23

      Yay! I’m working on a new cookbook now, Rebeca 😉

  26. Magdalena Saucedo

    Dec 21

    Oh my goodness one of my favorite dishes growing up has been enchiladas. I had never had any like these though and oh my goodness I have a new FAVORITE! THANK YOU for this recipe. I love your show. Xoxo

    1. Pati

      Dec 21

      Oh wow…thank you so much Magdalena. So happy to hear this is your new favorite.

  27. Linda Sanders

    Dec 08

    Can canned whole tomatoes be used in this recipe? At this time of year it’s hard to find good fresh ones.

    1. Pati

      Dec 10

      Of course! Enjoy the enchiladas, Linda.

  28. Tracy in San Jose, CA

    Dec 05

    What was the name of the bakery in Brooklyn. My son is living in Brooklyn, so I want to send him there. We re going to make you shrimp enchilada s as they look yummie

    1. Pati

      Dec 17

      Oh it’s called Don Paco Lopez Panaderia. I hope your son enjoys it and you enjoy the enchiladas, Tracy!

  29. Claudia

    Dec 04

    Great flavor in this recipe, my family loved it
    I will make it many times over, thank you Pati

    1. Pati

      Dec 04

      So happy to hear this, Claudia!

  30. Don

    Dec 02

    Looks wonderful – can I make the sauce ahead of time (couple of days) and/or freeze a batch to cut down on the prep time?

    1. Pati

      Dec 17

      Yes it would be ok! Just reheat over a low simmer. Enjoy, Don!

  31. Katherine

    Nov 28

    Disregard previous question, I didn’t read thru very well!

    1. Pati

      Nov 28

      No worries, Katherine!

  32. Katherine

    Nov 28

    Looks delicious but I am wondering why are the shrimp cooked so long? Don’t they get tough if you cook for 20 min when they only need 5 min at most.

  33. Tami

    Nov 26

    I bet this is great with chicken also.

    1. Pati

      Nov 27

      Yes! Give it a go, Tami.

  34. V.

    Nov 26

    I saw and tried your recipe Patient, and they’re amazing! I’ve always ordered these in Mexican restaurants and I must say, your recipe was far more delicious than any I’ve tried! Being Mexican, I’m kind of picky with the originality of the flavors and I’m delighted with these… I will be making them over and over again! Gracias!! 👍💐😊

    1. Pati

      Nov 27

      Oh what an awesome comment, V. Thank you so much.

  35. Yoli and Ed

    Nov 17

    My wife and I recently viewed this TV show for Shrimp Enchiladas in a Rich Tomato Sauce.
    They look fantastic. Both of our mouths were watering just to taste them.
    Will be making soon. Thanks for the recipe.

    1. Pati

      Nov 19

      Thank YOU for watching and trying the recipe, Yoli and Ed.

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