Free shipping over Rs. 1999
HDFC Bank Card Holders Use Code “HDFC18” to avail 10% discount on any product
(Last Updated On: May 15, 2018)

Red Shrimp Enchiladas

 40 mins       Serves 4         Non Vegetarian


6 dried red chillies, seedless, stem removed
2 tomatoes
2 garlic, cloves
1 cup water
salt to taste
black pepper to taste
1⁄2 kg shrimp, peeled and deveined
2 cups potato, small cubed
1 cup carrot, small cubed
12 small corn tortillas
1 cup cheese, shredded
Sour cream to taste
1 tomato, sliced
2 cups iceberg lettuce, shredded
1⁄2 red onion, sliced
2 radishes, sliced and previously marinated in lime juice, salt and pepper




1 In a Saucepan, add all Salsa Roja ingredients. Cover and cook on medium-high flame with the Redi-Temp® valve open for about 7 minutes.

2 When it begins to whistles, reduce the flame to low. Close t and let it cook for 5 more minutes. Turn off the flame and let it cool down.

3 Blend all ingredients until well combined. Divide salsa into three equal portions.


1. In a mixing bowl, combine shrimp and the first portion of salsa. Cover and marinate for 1 hour in the refrigerator.

2. Preheat the gourmet skillet on medium-high flame for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. Add shrimp with the marinade salsa. Place cover ajar and cook for 9 minutes; stir occasionally.

3. In a Dutch Oven, add potato, carrot, the second portion of salsa and 1⁄2 cup water. Cover with the valve open and cook for about 6 minutes on medium-high flame until it whistles. Reduce the flame to low, when the valve stops whistling, close it and cook for 10 more minutes, or until vegetables are tender.

4. Preheat the Griddle on medium-high flame for 3 minutes. Reduce the temperature to low and add tortillas; warm each side for a minute.

5 In a skillet, add the remaining portion of salsa and cook on medium heat for 2 minutes without covering. Quickly dip three tortillas at a time into the salsa to coat.

6. Divide shrimp evenly among tortillas and fold these into half-moon shapes. Place three enchiladas on each plate, and cover with sour cream and cheese. Serve immediately with carrot and potato side; garnish with tomato, onion, lettuce and radish.

Leave a Reply

Your email address will not be published. Required fields are marked *

5 × two =