Dinner Tonight
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Batter-free shrimp in a chipotle-tomato sauce and gooey cheese come together in this torta. [Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: serves 4
Active time: 20 minutes
Total time: 20 minutes

Ingredients

  • 4 bolillo rolls or sturdy hero rolls
  • 1 (15-ounce) can whole tomatoes, drained
  • 2 canned chipotles en adobo
  • 2 tablespoons canola oil
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • Kosher salt
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons mayonnaise
  • 1 avocado, pit removed, flesh sliced
  • 4 ounces Oaxacan cheese or Monterrey Jack, shredded
  • 1 cup baby arugula leaves

Procedures

  1. Preheat oven to 300°F. Place rolls on sheet pan and transfer to the oven 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. Reduce heat to medium and stir in shrimp. Let simmer on each side until they are pink and fully cooked, 3 to 4 minutes total. Turn off the heat.

  4. Carefully remove rolls from the oven and cut each in half horizontally. Place a few slices of avocado on the cut-side of each bottom roll, and then top with a quarter of the shrimp mixture and a sprinkling of cheese and arugula. Spread some mayonnaise on the cut-side of each top, and then cap all the sandwiches. Cut in half and serve.