Shrimp Tortilla Casserole Recipe

                                                               Shrimp Tortilla Casserole

 Shrimp Tortilla Casserole FOR THE TOMATILLO SAUCE

3 poblano chiles

2 tablespoons olive oil

3 garlic cloves, minced

1 large onion, minced

10 tomatillos, husks removed,
washed, and coarsely chopped

1 cup packed cilantro leaves, chopped

11⁄2 pounds small shrimp (more than 55 per pound), peeled and deveined

6 tablespoons olive oil

18 corn tortillas

11⁄2 cups shredded Cheddar (about 6 ounces)

1⁄2 cup grated Monterey Jack (about 2 ounces)

1⁄4 cup water

2 cups sour cream (regular, low-fat, or fat-free)


     Shrimp Tortilla Casserole Description:

1.To prepare the tomatillo sauce, roast the chiles directly over a high flame on top of the stove, turning them with long-handled tongs as necessary, until they are charred all over. Alternatively, you can place the chiles under the broiler about 3 inches from the heat source, turning them as necessary until the skin is blackened. Place the charred chiles in a paper bag. Seal the bag by folding it down several times and let the peppers sit for 30 minutes.

2.Meanwhile, place a large skillet over medium heat. When it’s hot but not smoking, add the olive oil and swirl it around to coat the pan well. Add the garlic and all but 1⁄4 cup of the onion and cook, stirring constantly, until the onion is soft and translucent, about 4 minutes.3.Add the chopped tomatillos and water. Cook for 5 minutes, or until the tomatillos begin to soften and the mixture is bubbling. Reduce the heat to low, cover, and cook for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly.
216 • THE ULTIMATE SHRIMP BOOK

4.Remove the charred skin from the peppers with your hands (be careful not to touch your face or eyes while handling the peppers). Rinse your hands as necessary, but avoid rinsing the peppers, as they will lose some of their flavor. Remove as much charred skin as you can—a few specks may remain. Cut off the stems of the peppers, then cut open the peppers. Remove the seeds and white membranes with your fingers.

5.Finely chop the peppers and add them to the tomatillo mixture, along with the sour cream, chopped cilantro, and reserved 1⁄4 cup onion. Stir until well combined. (The sauce can be made ahead and kept covered in the refrigerator for up to 24 hours.)

6.To assemble the casserole, preheat the oven to 350°F. Oil a 9 × 13-inch baking dish.

7.Bring 2 quarts salted water to a boil in a large pot over high heat. Add the shrimp and cook until pink and firm, about 3 minutes. Drain and set aside.

8.Place a small skillet over high heat and add 1 teaspoon of the olive oil. When it is hot but not smoking, add 1 tortilla. Cook for 10 seconds, then flip the tortilla over and cook for another 10 seconds, or just until it softens slightly. Transfer the tortilla to a plate and repeat with the remaining tortillas and olive oil. Alternatively, you can brush the tortillas with the oil, stack them on a plate, cover with plastic wrap, and microwave on high for 2 minutes.

9.Place 6 tortillas in the prepared baking dish, overlapping them so that the entire bottom of the dish is covered. Top with one-third of the tomatillo sauce, half of the shrimp, and half of the Cheddar. Repeat with 6 more tortillas, another one-third of the sauce, and the remaining shrimp and Cheddar. Top with the last 6 tortillas and the remaining tomatillo sauce, and sprinkle with the Monterey Jack. (The casserole can be made up to this point and frozen, well wrapped, for up to 1 month. Defrost completely in the refrigerator before baking.)

10.Bake the casserole for 45 minutes, or until lightly browned and bubbling. Let it stand 10 minutes before serving.Shrimp Tortilla Casserole Recipe