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Shrimp Tortas




Difficulty:Easy
Prep Time:25 Minutes
Cook Time:25 Minutes
Serves:10

Nutritional Information

In Mexico a torta is a kind of sandwich,[4] served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés.Tortas can be eaten cold or hot, grilled, or toasted in a press in the same manner as a cuban sandwich or panini.

Ingredients

  • 6 each bolillo rolls or sturdy hero rolls (our recipe)
  • 1 (15-ounce) can whole tomatoes, drained
  • 2 cannned chipotles en adobo
  • 2 tablespoons canola oil
  • 2 medium garlic cloves, minced
  • to taste kosher salt
  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons mayonnaise
  • 1 each 1 avocado, pit removed, grilled
  • 6 ounces Oaxacan cheese or Monterrey Jack, shredded
  • 2 cups iceberg lettuce, shredded

Directions

  • 1. Preheat EGG to 350°F. Place rolls on sheet pan and transfer to the EGG while you prepare the rest of the meal.
  • 2. Puree the drained tomatoes and chipotles in a blender or with a hand blender until smooth. Heat the canola oil in a large non-stick pan over medium-high until shimmering. Add minced garlic and cook until fragrant, 15 to 30 seconds, stirring occasionally with a wooden spoon. Pour tomato mixture in and cook, stirring occasionally, until it has reduced to thick sauce, 3 to 4 minutes. Season with salt.
  • 3. Preheat EGG for direct heat with a cast iron grate. Preheat grilling basket in EGG. Once heated add shrimp to grilling basket. Cook 2-3 minutes. Remove shrimp from EGG and add to sauce. Toss shrimp to thoroughly coat.
  • 4. Grill cut side of the avocado on direct heat 400 degrees F, using a cast iron grate. Grill 2 minutes. Remove avocado from EGG and scoop insides out into a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and fresh ground black pepper. Set aside.
  • 5. Carefully remove rolls from the EGG and cut each in half horizontally. Spread top and bottom of roll with avocado-mayonnaise. Next evenly distribute the shredded iceberg lettuce and cheese along the roll. Add the shrimp with some extra sauce. Cap the sandwiches, cut in half and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828