Tortas Ahogadas de Camaron
From sharebear1 14 years agoIngredients
- For the sauce: shopping list
- 1 cups (1 kilo) thick cream or sour cream shopping list
- 1 scant cup (133 grams) tomato pure shopping list
- 1/4 small onion, minced shopping list
- 1 medium clove of garlic. minced shopping list
- 1 stick (100 grams) butter shopping list
- 1/4 cup (75 ml) of shimp stock shopping list
- 1 chipotles in adobo (1 1/2 chiles if you like spice) shopping list
- For the tortas: shopping list
- 4 birotes or French style baguettes shopping list
- 1/3 lb pound (166 grams) thick cream or sour cream shopping list
- 2 lb (1 scant kilo) medium-size shrimp shopping list
- salt and pepper to taste shopping list
- 1/3 stick (16 grams) butter shopping list
- 1/2 stick of celery shopping list
- Garnish: shopping list
- red onion in julienne shopping list
- juice of 1 key lime shopping list
- 1 avocado shopping list
How to make it
- Boil the shrimp in water with celery and pepper. When cooked, drain and set aside, reserving the stock. Sautee the shrimp in butter with a dash of shrimp stock.
- In a small bowl, cover the onion in julienne with the lime juice. Reserve for garnish.
- In the blender, add cream, chipotles, and tomato paste and blend well. Heat the butter in a sauce pan and add the minced onion and garlic. When the onion is transparent, add the blended cream and chipotles and cook, stirring, until thick.
- Open a bollilo or baguette and spread the inner surface with cream. Place some of the cooked shrimp inside it and drench in the sauce. Garnish with onion and avocado. Makes 4 sandwiches.
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