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Rocoto Pepper Shrimp Enchiladas

by Maribel Rivero

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Tree Nut Free

Peanut Free

Contains Dairy

Peru and Mexico are represented in this dish which showcases Peru's rocoto chile peppers, plus a traditional Mexican sauce technique. Spicy rocoto peppers are mellowed out when cooked into a creamy Mexican-style tomato sauce, which is then poured over enchiladas and baked. The base of the enchiladas is soft corn tortillas that are filled with garlic-butter sautéd shrimp with spinach. The super savory enchiladas are served sides of fluffy Jasmine rice and sautéed haricots verts green beans for a fresh and satisfying meal unlike anything you've ever tasted!

Nutritional facts

Protein

29g

Carbs

72g

Calories

900kcal

Fat

53g

Ingredients

Rocotto Chili Paste, Haricot Vert, Corn Tortilla, Butter, Canned Roasted Red Peppers, Shrimp, Tomato Puree, Garlic, Clam Juice, Kosher Salt, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Grapeseed Oil, Baby Spinach, Canola Oil, Italian Parsley, Pepperjack Cheese

Contains milk, shellfish, clams.

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 331 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Carrine · 03/17/25

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About Maribel Rivero

Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.

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