A week or so ago, I pinned a similar dish on Pinterest and knew I'd make this recipe soon. The original recipe and pinned site is here.
I adjusted the recipe to my taste and what seemed most like my Javier's dish.
Serves 2:
About 10 ounces of shrimp--small is fine
3 flour tortillas (homemade or pick up freshly made ones for the best results)
sour cream--about 3/4 cup
1 small can of chicken stock (about 2 cups)
2 jalapenos, seeds and ribs removed and chopped
garlic powder (1 tbsp)
1 small white onion, chopped
4 tbsp of butter
almond flour
chopped cilantro to taste
1 avocado, sliced
Set oven to 350
Melt 2 tbsp of butter in a pan and then saute the onion in the butter. When it is starting to brown/carmalize, throw in your shrimp. I sauted all of this until the shrimp were pink and done. Add the garlic powder and stir all of it together. Take off the heat and set aside.
Sauce: Melt 2 tbsp of butter in a pan. Add about 1 tbsp of almond flour to thicken the base. Stir. Slowly add in chicken stock until all mixed. When boiling, slowly stir in sour cream until it is all incorporated. Stir in the chopped jalapeno and let all of it simmer until it is thicker. (If you don't like spice, add no or fewer jalapeno pieces).
You can toast your tortillas directly on a gas range for some texture and crunch. I forgot this step, but it would add to the dish.
Prepare a casserole dish. Fill each of the three tortillas with the shrimp, onion mixture. Add a little bit of chopped cilantro if you wish. Roll. Place in casserole dish. Repeat with all three. Top all of it with a very generous helping of the sauce.
Bake for 20 minutes.
Take it out of the oven. Top off with the sauce that is left, sprinkle on some cilantro, and lay a generous amount of sliced, creamy avocado over the top.
Serve with Mexican rice and beans.
For best results, eat this dish outside on a gorgeous summer evening. Enjoy!
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