**Sponsored by Philly Seafood
Chipotle Shrimp Chilaquiles where have you been all of my brunch life?! The smokiness of the chipotle and all of the garnishes serve as a strong and earthy base for the sweet and clean taste of Philly Premium Wild Texas Shrimp.
The Garcia and Aparicio Families, who own Philly Seafood are no strangers to shrimping. Their grandfather started the family in the business in 1952 and to this day every pound of shrimp sold has passed through the attentive eye of a family member before it reaches your home. The name Philly in their company has no relation to the city in Pennsylvania but rather to a young family member who passed away several years ago, they wanted to ensure that he would remain a part of the family legacy. With a company name that holds such gravitas, it is no surprise that the company is dedicated to the highest standards in shrimping practices and uses no antibiotics or hormones.
I've been buying their shrimp for a few years now, and the taste is truly distinguishable, you can purchase at HEB, Sprouts, Albertons, Brookshire Brothers, Randalls, Sam's Club and many more grocery retailers around Texas. You can learn more about their company at www.phillyseafood.com
Chipotle Shrimp Chilaquiles
Makes 4 Servings
For the Chipotle Sauce
1- 15 oz can of Tomato Puree or canned Tomato Sauce
3.5 ounces of Chipotle in Adobo
1/2 roughly chopped white onion
1 cup of water
1 tsp Knorr Seasoning.
For the Chilaquiles
Approx 10-12 oz of thick cut restaurant style tortilla chips
*note, you can also cut corn tortillas in 6 triangles, spray with nonstick spray, and bake at 350 degrees until completely crisp.
16-20 Shrimp- you can use any of the Philly's Premium Wild Texas Shrimp you have available at your grocery store.
*Sold at HEB, Sprouts, Albertsons, Brookshire Brothers, Randalls, Sam's Club, and more.
1 Tablespoon of Avocado Oil
Garnishes
Avocado, Crumbled Queso Fresco, Cilantro, Crema Mexicana or Sour Cream, Sliced Red Onion, Radish, lime wedges on the side.
Directions:
For the sauce, blend all of the sauce ingredients until smooth, pour into a saute pan and simmer for approx 5 minutes. Add the chips into the pan and fold the sauce and chips together gently until chips are slightly coated.
*Note, if you are averse to spiciness, feel free to cut the amount of chipotle in half or leave off entirely.
2. In a separate saute pan, add a tablespoon of avocado oil and saute the shrimp lightly, about 4-5 minutes.
3. Add the shrimp on top of the chilaquiles in the saute pan. spoon on the crema mexicana, queso fresco, red onion, avocado, radish, and cilantro. Serve with lime wedges on the side.
Provecho!