{"id":4219,"date":"2023-02-02T17:14:51","date_gmt":"2023-02-02T17:14:51","guid":{"rendered":"http:\/\/isticharati.ma\/?p=4219"},"modified":"2024-12-10T13:17:05","modified_gmt":"2024-12-10T13:17:05","slug":"mexican-shrimp-in-garlic-salsa-with-flour-tortillas","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=4219","title":{"rendered":"Mexican Shrimp in Garlic Salsa Roja with Flour Tortillas"},"content":{"rendered":"

\"\"<\/h2>\n

Ingredients:<\/h1>\n

For the Shrimp:<\/strong><\/p>\n

1 lb<\/strong> large shrimp, peeled and deveined<\/p>\n

2 tbsp<\/strong> olive oil<\/p>\n

4 cloves<\/strong> garlic, minced<\/p>\n

1 tsp<\/strong> smoked paprika<\/p>\n

1\/2 tsp<\/strong> cumin<\/p>\n

Salt and black pepper, to taste<\/p>\n

Juice of 1 lime<\/strong><\/p>\n

For the Salsa Roja:<\/strong><\/p>\n

4-5<\/strong> Roma tomatoes<\/p>\n

2<\/strong> dried guajillo chilies (seeded)<\/p>\n

1<\/strong> dried ancho chili (optional, for extra depth)<\/p>\n

1\/2 cup<\/strong> onion, chopped<\/p>\n

2 cloves<\/strong> garlic<\/p>\n

1\/2 tsp<\/strong> oregano<\/p>\n

1\/2 tsp<\/strong> chili powder (optional for heat)<\/p>\n

Salt and pepper, to taste<\/p>\n

1\/2 cup<\/strong> chicken or vegetable stock<\/p>\n

1 tbsp<\/strong> olive oil<\/p>\n

For Serving:<\/strong><\/p>\n

Warm flour tortillas<\/p>\n

Chopped cilantro<\/p>\n

Lime wedges<\/p>\n

Sliced avocado (optional)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

\"\"<\/h2>\n

Directions:<\/h1>\n

1. Prepare the Salsa Roja:<\/strong><\/p>\n

Heat a skillet over medium heat. Toast the guajillo and ancho chilies for 30 seconds per side<\/strong> until fragrant.<\/p>\n

Soak the chilies in hot water for 10 minutes<\/strong> to soften.<\/p>\n

Roast the tomatoes, onion, and garlic in the skillet until charred and soft.<\/p>\n

Blend the chilies, tomatoes, onion, garlic, oregano, and chili powder with the stock until smooth.<\/p>\n

Heat olive oil in the skillet. Pour in the blended sauce, season with salt and pepper, and simmer for 10 minutes<\/strong> until thickened.<\/p>\n

2. Cook the Shrimp:<\/strong><\/p>\n

In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, salt, pepper, and lime juice.<\/p>\n

Heat a skillet over medium-high heat. Saut\u00e9 the shrimp until pink and fully cooked (about 2-3 minutes per side<\/strong>). Remove and set aside.<\/p>\n

3. Combine Shrimp and Salsa Roja:<\/strong><\/p>\n

Add the shrimp to the skillet with the salsa roja.<\/p>\n

Simmer for 2-3 minutes<\/strong>, allowing the flavors to meld.<\/p>\n

4. Warm the Tortillas:<\/strong><\/p>\n

Heat flour tortillas on a dry skillet or directly over a flame for a slight char.<\/p>\n

5. Assemble and Serve:<\/strong><\/p>\n

Spoon the shrimp in salsa roja onto a warm tortilla.<\/p>\n

Garnish with chopped cilantro and a squeeze of lime.<\/p>\n

Add sliced avocado if desired.<\/p>\n

Enjoy your Mexican Shrimp in Garlic Salsa Roja wrapped in warm flour tortillas! \ud83c\udf2e\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Shrimp: 1 lb large shrimp, peeled and deveined 2 tbsp olive oil 4 cloves garlic, minced 1 tsp smoked paprika 1\/2 tsp cumin Salt and black pepper, to taste Juice of 1 lime For the Salsa Roja: 4-5 Roma tomatoes 2 dried guajillo chilies (seeded) 1 dried ancho chili (optional, for extra […]<\/p>\n","protected":false},"author":1,"featured_media":4221,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t