Camarones Enchilada Suiza

Shrimp, Salsa Verde, Oaxaca Cheese, Red Onion, Crema, Avocado, Criollo

Chef Francisco Aguilar of Simón | Los Angeles

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Adapted by StarChefs | april 2024

INGREDIENTS

Salsa Verde:
1 white onion
1 pound tomatillo 
2 cloves garlic
2 jalapeños
1 tablespoon kosher salt
1 tablespoon oregano 
1 bunch cilantro 

To Assemble and Serve:
Yield: 1 serving
Corn tortilla
5 pieces sautéed shrimp
1 tablespoon shredded Oaxaca cheese
Sliced red onion 
1 teaspoon Mexican crema
Sliced avocado 
Cilantro criollo 

METHOD

For the Salsa Verde: 
In a sauté pan over medium flame, heat oil. Add onion, then add tomatillo, garlic, jalapeño, and salt. Cook until onion is golden brown. Transfer mixture to a Vitamix Commercial blender. Add oregano and cilantro, then blend until smooth. Return mixture to the sauté pan and cook until mixture comes to a boil. Remove from heat and let cool.

To Assemble and Serve:
In a pan over medium flame, heat tortilla until soft and pliable. Transfer to a serving plate, then top with Salsa Verde followed by shrimp, cheese, onion, crema, avocado, and cilantro.

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