Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
1 1/2 pounds Large or Medium Shrimp, cleaned and peeled
1 teaspoon salt
1 can (14.5 ounce) crushed tomatoes
1 can (8 ounce) tomato sauce
3 each chipotle peppers in adobo sauce
1 teaspoon sugar
4 tablespoon canola oil
6 cloves garlic, crushed
1 1/4 teaspoons ground cumin
2 1/2 tablespoons fresh lime juice
1/4 cup chopped cilantro plus sprigs for garnish
non-stick cooking spray
12 each white corn tortillas
2 cups shredded queso asadero or Monterey cheese
Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook 3 minutes until
shrimp just turn pink. Drain, reserving 2 cups of the “shrimp” water. Cut shrimp
into bite-sized pieces.
Heat oven to 425° F.
Blend tomatoes, tomato sauce, chipotles, sugar and 1 cup “shrimp” water in a
Warm 1 tablespoon oil in a large, deep skillet over Medium-High heat. Saute
garlic and cumin 1 minute, stirring constantly to prevent garlic from burning.
Add lime juice, tomato mixture and remaining 1 cup “shrimp” water to skillet.
Bring to a boil; reduce heat and simmer 20 minutes. Stir occasionally until
reduced and thick. Blend chopped shrimp with 1/2 cup sauce and chopped cilantro.
Coat a 9 x 13-inch Pyrex baking dish with non-stick spray.
Heat 3 tablespoons oil in a small non-stick skillet over Medium-High heat 2
minutes. Dip each side of a tortilla quickly in hot oil to soften and place in
baking dish. Place two spoonfuls of shrimp down center of tortilla. Roll and
repeat with each tortilla.
Pour sauce over enchiladas. Sprinkle with cheese. Bake 10 minutes until cheese
is melted and bubbly. Garnish with cilantro sprigs if desired.