Royal Prestige Shrimp Red Enchiladas

These exquisite shrimp enchiladas are not only flavorful and easy to prepare, but with Royal Prestige, they are cooked without oil!

  • Servings 4
  • 40 Mins
  • Medium



For the red sauce:

  • 6 dried Guajillo peppers
  • 2 Roma Tomatos
  • 2 Garlic Cloves
  • 1 cup Water
  • Salt & Pepper to taste

For the enchiladas and garnishes:

  • 1 lb. Shrimp, peeled and de-veined
  • 2 cups Golden Potato, cubed
  • 1 cup Carrot, cubed
  • 12 Corn Tortillas
  • 1 cup Cotija cheese, grated
  • Sour Cream, for garnish
  • 1 Roma Tomato, sliced
  • 2 cups Iceberg Lettuce, shredded
  • 1/2 Red Onion, sliced
  • 2 Radishes, marinated in lime juice, salt and pepper


For the red sauce:

  1. In the 2-quart pot, place all red sauce ingredients. Cover and cook at medium-high temperature with the Redi-Temp® valve open, until it whistles (about 7 minutes).
  2. Decrease the temperature to low. When the valve stop whistling, close it and cook for 5 more minutes. Let cool.
  3. Blend until all the ingredients are emulsified well. Divide the sauce into three portions.

For the enchiladas and garnishes:

  1. In the 3-quart Mixing Bowl, combine the first portion of the sauce with the shrimp. Cover and let marinate for 1 hour in the fridge.
  2. Preheat the 10-inch Gourmet Frying Pan at medium-high temperature for about 3 minutes, or until a few drops of water are sprayed and they roll on the surface without evaporating.
  3. Add the shrimp with the sauce. Place the lid ajar, decrease to medium temperature and cook for 9 minutes; stir occasionally.
  4. In the 3-quart pot, add the potatoes, the carrots, the second serving of sauce and ½ cup of water. Cover with the valve open and cook to medium-high temperature until it whistles (in about 6 minutes). Lower the temperature and when the valve stops whistling, close it and cook for 10 more minutes, or until the vegetables are soft.
  5. Preheat the 10½-inch pan at medium-high temperature for 3 minutes. Then lower temperature and place the tortillas; heat them for 1 minute per side.
  6. In the 10½-inch pan, place the remaining portion of sauce and cook at temperature half for 2 minutes, uncovered. Submerge the tortillas in the sauce to cover them. Repeat with the other tortillas.
  7. Distribute the shrimp in each tortilla and fold them. Place three enchiladas on each plate, cover with sour cream and cheese.
  8. Serve right away, accompanied with potatoes, carrots, tomato, onion, lettuce and radishes.

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