1 1/2 pounds large or medium shrimp, cleaned and peeled
1 teaspoon salt
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
3 chipotle peppers in adobo sauce
1 teaspoon granulated sugar
4 tablespoons vegetable oil
6 cloves garlic, crushed
1 1/4 teaspoons ground cumin
2 1/2 tablespoons fresh lime juice
1/4 cup chopped cilantro plus sprigs for garnish
12 white corn tortillas
2 cups shredded queso asadero or Monterey cheese
Nonstick cooking spray
Instructions
Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook
3 minutes until shrimp just turn pink. Drain, reserving 2 cups of
the liquid.
Cut shrimp into bite-size pieces.
Heat oven to 425 degrees F.
Blend tomatoes, tomato sauce, chipotles, sugar and 1 cup reserved
liquid in a blender.
Warm 1 tablespoon vegetable oil in a large, deep skillet over medium-high
heat. Sauté garlic and cumin 1 minute, stirring constantly to prevent
garlic from burning.
Add lime juice, tomato mixture and remaining
1 cup reserved liquid to skillet.
Bring to a boil; reduce heat and simmer 20 minutes. Stir occasionally
until reduced and thick.
Blend chopped shrimp with 1/2 cup sauce
and chopped cilantro.
Coat a 9 x 13-inch Pyrex baking dish with nonstick spray.
Heat 3 tablespoons vegetable oil in a small nonstick skillet over
medium-high heat for 2 minutes.
Dip each side of a tortilla quickly
in hot oil to soften and place in baking dish. Place two spoonsful
of shrimp down center of tortilla. Roll and repeat with each tortilla.
Pour sauce over enchiladas. Sprinkle with cheese.
Bake for 10 minutes until cheese is melted and bubbly.
