TweetSaveShare
Yields12 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins
Ingredients
 5 lbs Jumbo shrimp or prawns, tail on
 2 tsp Paprika
 1 tsp Garlic salt
 ½ tsp Black pepper
 6 El Comal El Comalito Tortillas
 ¾ cup Vegetable oil
 Pico de gallo
 Shredded cabbage
 Crumbled cotija chees
 Lime juice
 Guacamole
Ingredients For Chipotle Crema
 1 cup Mexican crema
 2 Canned chipotles
 1 tbsp Chipotle adobo from the can
 1 tbsp Lime juice
 ½ tsp Salt
1

Clean shrimp by removing the vein, rinse and place in a medium mixing bowl.
Add paprika, garlic salt and back pepper. Toss to season shrimp evenly. Set aside.

2

Slice tortillas in half and warm them up on a comal to make them pliable. Wrap a tortilla half around each shrimp, using a toothpick to keep them sealed.

3

Heat oil in a large saute pan over medium heat. Add tortilla wrapped shrimp and fry for 4 minutes on each side. Carefully remove the toothpick with tongs before turning them.

4

Transfer to a paper towel lined plate to absorbe excess oil.

5

Place wrapped shrimp in a serving tray. Drizzle with chipotle crema, top with pico de gallo, shredded cabbage, cotija cheese and a sprinkle of lime juice. Serve with guacamole.

For chipotle crema:
6

Combine crema, chipotles, adobo, lime juice and salt in a food processor or blender. Blend until smooth. Transfer to a serving bowl.

Ingredients

Ingredients
 5 lbs Jumbo shrimp or prawns, tail on
 2 tsp Paprika
 1 tsp Garlic salt
 ½ tsp Black pepper
 6 El Comal El Comalito Tortillas
 ¾ cup Vegetable oil
 Pico de gallo
 Shredded cabbage
 Crumbled cotija chees
 Lime juice
 Guacamole
Ingredients For Chipotle Crema
 1 cup Mexican crema
 2 Canned chipotles
 1 tbsp Chipotle adobo from the can
 1 tbsp Lime juice
 ½ tsp Salt

Directions

1

Clean shrimp by removing the vein, rinse and place in a medium mixing bowl.
Add paprika, garlic salt and back pepper. Toss to season shrimp evenly. Set aside.

2

Slice tortillas in half and warm them up on a comal to make them pliable. Wrap a tortilla half around each shrimp, using a toothpick to keep them sealed.

3

Heat oil in a large saute pan over medium heat. Add tortilla wrapped shrimp and fry for 4 minutes on each side. Carefully remove the toothpick with tongs before turning them.

4

Transfer to a paper towel lined plate to absorbe excess oil.

5

Place wrapped shrimp in a serving tray. Drizzle with chipotle crema, top with pico de gallo, shredded cabbage, cotija cheese and a sprinkle of lime juice. Serve with guacamole.

For chipotle crema:
6

Combine crema, chipotles, adobo, lime juice and salt in a food processor or blender. Blend until smooth. Transfer to a serving bowl.

Camarones Vestidos