Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce

Entomatadas con Camarones
6 Servings
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, pati's mexican table, Recipe, red sauce, seafood, Shrimp
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 "New York"

Ingredients

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.

51 comments on “Shrimp Enchiladas in a Rich Tomato Sauce

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  1. 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!

  2. 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!

  3. 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 )

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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?

  9. 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!

  10. Pati,
    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. 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 😄

  11. Pati,
    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?

  12. 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?

  13. 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

  14. 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

  15. Pati;
    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?

  16. 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.

  17. 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!! 👍💐😊

  18. 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.