Name: Javier's Enchiladas De Camarón Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled, deveined, tails removed, medium (about 26–30 per lb); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika (or smoked paprika); 3 cloves garlic, minced; 3 tbs unsalted butter; 0.5 cup onion, finely chopped; 0.25 cup fresh cilantro, chopped; 1 tbsp lime juice; 1 lb tomatillos, husked and rinsed; 1 each jalapeño or serrano (seeded for milder heat); 2 cloves garlic cloves; 0.25 cup white onion, quartered; 0.5 cup fresh cilantro, loosely packed; 0.5 cup vegetable or chicken broth; 1 tsp olive oil; 1 tsp salt; 0.25 tsp ground cumin; 4 tbs unsalted butter; 2 cloves garlic, finely minced; 1 tsp fresh lime juice; 12 each corn tortillas; 2 cups shredded Oaxaca or Monterey Jack cheese; 0.25 cup crumbled queso fresco (optional garnish); 0.25 cup fresh cilantro leaves (for garnish); 2 tbs vegetable oil (for softening tortillas)

Method

Filling

Prepare shrimp

Pat shrimp dry with paper towels. Toss shrimp with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Set aside for 5 minutes.

Cook aromatics

In a large skillet over medium heat, melt 3 tbs butter. Add 3 minced garlic cloves and 1/2 cup finely chopped onion. Sauté until onion is translucent and garlic is fragrant, about 2–3 minutes.

Cook shrimp

Add seasoned shrimp to the skillet in a single layer. Sauté 2–3 minutes per side until shrimp are pink and opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Remove skillet from heat. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Transfer shrimp and juices to a bowl and let cool slightly; roughly chop larger shrimp if desired for easier rolling.

Tomatillo salsa (Salsa Verde)

Roast tomatillos & chile

Preheat broiler or a hot skillet. Place 1 lb rinsed tomatillos and 1 jalapeño (stem removed) on a sheet pan or skillet. Roast under broiler or sear on skillet, turning occasionally, until charred and softened, about 6–8 minutes. Allow to cool slightly.

Blend salsa

In a blender or food processor, combine roasted tomatillos and jalapeño, 2 garlic cloves, 1/4 cup chopped white onion, 1/2 cup cilantro, 1/2 cup broth, 1 tsp salt, 1/4 tsp ground cumin and 1 tsp olive oil. Blend until smooth but slightly textured. Taste and adjust salt or heat. If salsa is too thick, add up to 2–4 tbs more broth to reach pourable consistency.

Simmer salsa (optional for deeper flavor)

Pour blended salsa into a small saucepan and simmer over low heat 5–7 minutes to meld flavors. Keep warm until assembly.

Garlic butter & assembly

Preheat and soften tortillas

Preheat oven to 375°F (190°C). In a small skillet, warm 2 tbs vegetable oil over medium. Quickly dip each corn tortilla (one at a time) in the hot oil for about 8–10 seconds per side to soften—do not brown. Wrap softened tortillas in a clean kitchen towel to keep pliable.

Make garlic butter

In a small saucepan over low heat, melt 4 tbs butter with 2 minced garlic cloves and 1 tsp lime juice. Warm until fragrant, about 1–2 minutes. Remove from heat; keep warm.

Assemble enchiladas

Lightly oil a 9x13 baking dish or a 10x8 oval. Pour about 1/2 cup of warm tomatillo salsa into the bottom and spread evenly. Working one tortilla at a time, place 2–3 tbs of cooked shrimp mixture down the center of a tortilla and a tablespoon of shredded cheese. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas (should make about 10–12 enchiladas).

Top and bake

Pour remaining tomatillo salsa evenly over the rolled enchiladas. Drizzle or brush the garlic butter over the top so it soaks into tortillas. Sprinkle remaining shredded cheese evenly over everything. Bake in preheated 375°F (190°C) oven until cheese is melted and edges are bubbling, about 12–15 minutes.

Garnish and serve

Remove from oven and let rest 3 minutes. Sprinkle crumbled queso fresco and chopped fresh cilantro over the enchiladas. Serve hot with extra lime wedges and a side of crema or Mexican rice if desired.