Spicy Shrimp Tortas
Serves 3
5 mins prep
19 mins cook
24 mins total
These are similar to a shrimp po boy, but instead of serving them with a creamy spicy sauce, I topped lightly toasted bolillos with creamy mashed avocado and topped the spicy shrimp with tangy pickled red onions.
Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 15 minutes. Drain cooked pods and allow time to cool down before blending.
Fill blender with 1 cup of cooking liquid, chile pods, flour, garlic, and salt. Blend until smooth.
Combine shrimp in a large bowl with red chile sauce and set shrimp aside to marinate 10 to 15 minutes.
In a large skillet heat oil over medium-high. Add shrimp; turning once, about 2 minutes per side. Remove shrimp from skillet.
To serve, spread mashed avocado on bottom of rolls. Divide shrimp among sandwiches and top with pickled red onions.
