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Shrimp and Avocado Enchiladitas
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Submitted by:
Bill |
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A mix of Shrimp and Avocado's, a combo you just simply can't beat. these mini enchiladas are easy and delicious |
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INGREDIENTS:
- 3 tablespoon(s) , Olive Oil
- 8 ounces , Shrimp
- 3 pieces , Epazote
- 1/4 teaspoon(s) , Salt
- 8 small , 4 Inch Tortillas
- 2 cup(s) , Guacamole
- 1/4 cup(s) , Crema
- 4 sprig(s) , Cilantro
- 4 slice(s) , White Onion
- 1 whole , Garlic Clove
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| Instructions: |
In a sauté pan over medium-high heat, warm 1 tablespoon of the oil. Add the shrimp, garlic, epazote, and salt and sauté until the shrimp change color, about 3 minutes. Remove from the heat and set aside.
In a nonstick pan over medium-high heat, warm the remaining 2 tablespoons oil and fry the tortillas, one at a time, until they begin to soften, about 15 seconds. Make sure they do not become crisp. Transfer them to paper towels to drain.
Meanwhile, warm the guacamole in a small pan. Dip the fried tortillas, one at a time, in the guacamole and top them with an equal amount of the shrimp filling. Roll them around the filling and then place 2 enchiladitas on each of 4 plates. Top with the remaining guacamole and drizzle with the crema. Garnish with the cilantro sprigs and the onion rings and serve. |
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