Fiesta Tortilla-Shrimp Casserole for Dinner!

 

If you’re hooked on  Mexican-inspired flavors and shrimp,  I’ve got the perfect dish for your dinner!

 

You may think this casserole that's loaded with shrimp, tortillas, corn, and green salsa is a bit strange with its mix of ingredients, but it’s truly delicious.  

 

I’ve been making my share of casseroles through the pandemic to give to some others for a quick easy dinner. We’re getting close to grilling season and no more casseroles, with the exception of this one that I will definitely be making again soon...

 

The original recipe calls for 4 teaspoons of dried cilantro, crushed, add it if you like... 

I’m not a “picky eater” but I belong to the “I Hate Cilantro” club.  It’s not only about the taste, but the herb’s soapy smell as well. 

I agree with the way Julia Child, an avowed cilantro hater, explained it, “I would just pick it out and throw it on the floor."

Coriander seeds ~ Cilantro leaves ~    Photo credit:  Britannica

The fresh leaves of the herb is cilantro, while the dry fruits are coriander seeds; all part of the parsley family.  Coriander seeds have a citrusy sweet lemon flavor when crushed.  I've used the seeds in my homemade pickles, and the ground seeds in cakes and pastry.  Cilantro leaves do not make it into this house...

 

What’s your take on cilantro, is it a yea or nay?  

 

As for this slightly adapted recipe from Midwest Living:  The casserole is packed with flavors that surprisingly complement the shrimp in a wonderful way ~ a great make-ahead meal after a busy day.

 

 

If you’re lucky enough to have leftovers, it’s almost better after the ingredients have mingled for a while in the refrigerator. 

 

 

Like I said, if you’re hooked on Mexican-inspired flavors and shrimp, this is a "must try” ~ it’s delicious!!!

 

 

FIESTA TOTILLA-SHRIMP CASSEROLE

Servings: 4

Prep time: 20 MinCooking time: 45 MinTotal time: 1 H & 4 M

This dish amazed us! It might sound a bit strange with shrimp and tortillas in a casserole, but it works, it's truly very good, and maybe even better leftover! Try it to believe it!

Ingredients

• 6 six-inches corn tortillas
• 1 cup green salsa 
• 1/2 cup sour cream
• 3 tablespoons flour
• 1/4 teaspoon each, salt and pepper
• 1 (12-ounce) package frozen peeled and deveined cooked shrimp, thawed
• 1 cup frozen whole kernel
• 1 cup shredded Mexican Chihuahua cheese or farmer cheese (4 ounces)
• Chives, parsley, sour cream, or chopped tomato for garnish (optional)

Method

1. Preheat oven to 350°.
2. Lightly grease a 2-quart baking dish.
3. Cut each of three tortillas into six wedges; place in the bottom of the prepared baking dish. Set aside.
4. Cut the remaining three tortillas into thin bite-size strips; place on a baking sheet. Bake, uncovered, about 10 minutes or until crisp.
5. Meanwhile, in a medium bowl, combine salsa,  sour cream, flour.  
6. Stir in shrimp and corn. Spoon shrimp mixture over tortillas in dish.
7. Bake, uncovered, for 40 to 45 minutes or until heated through.
8. Top with baked tortilla strips and cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
9. If desired, garnish with fresh cilantro, additional sour cream, and/or tomato.

Notes:

Recipe source: Midwest Living

(Slightly adapted)

Created using The Recipes Generator

 

 

¡Buen provecho!