Calories
436 kcal
Protein
23 g
Fat
14 g
Carbohydrates
68 g
Wash, peel, devein, and boil the shrimp in salted water for 7-10 minutes. Cut the cooked shrimp into small pieces. Save 2 cups of the water in which the shrimp were boiled.
Mash the washed and cut tomato, tomato sauce, chili peppers, sugar, and 1 cup of the water in which the shrimp was cooked, in a blender. Heat a spoonful of vegetable oil, add the garlic and cumin, and fry lightly, making sure not to burn the garlic. Add 1 cup of shrimp stock, the tomato combination, and lime juice to the garlic. The mixture should be heated until it boils, then it should be simmered for around 20 minutes. In a blender, combine the shrimp with 1/2 cup of sauce and celery.
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Use oil to grease the tortillas. Twist the enchiladas after adding 2 teaspoons or more, depending on how full you want them to be, of filling to the middle of each tortilla. Sprinkle grated cheese on top, spread the sauce over the top, and bake for 10 minutes at 340 °F. Place the enchiladas on plates with the celery sprouts as a garnish when the cheese has melted.
Serve with different types of sauces, to play with the flavors.
Even if you don't like spicy food, you could try a little jalapeño sauce. It doesn't just taste spicy, but also fresh. Experience all its flavors, including sour and salty.
Bon Appetit!
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