Shrimp and Roasted Panela Molcajete
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Valentine’s Day calls for a special culinary experience that combines romance and flavor to create a memorable meal for your loved one. Why not incorporate roasted panela cheese with succulent shrimp in a tangy tomatillo sauce? To enhance the taste and versatility of this dish, I always use Real California Milk products, known for exceptional quality and flavor. Not only are you benefiting from an excellent product, but by choosing products with the Real California Milk seal, you are also supporting local California communities. California dairies are family-owned and operated, passing down their traditions and expertise for generations. To find Real California Milk products, simply visit the dairy aisle in your grocery store and look for the seal.
Roasted Panela Cheese: A Star Ingredient
Roasted panela cheese is a semi-hard Mexican cheese that adds a delightful creamy texture and a slight saltiness to any dish. Its unique ability to hold its shape when exposed to heat makes it perfect for roasting or frying. To prepare this dish, simply slice the cheese into thick pieces and lightly fry until it develops a golden crust, adding a rich and savory taste to complement the shrimp and spicy sauce.
Related recipe: Panela Fajitas
Shrimp in Tomatillo Sauce: A Perfect Pairing
The combination of succulent shrimp and tangy tomatillo sauce creates a harmonious blend of flavors. Tomatillos, with their bright green color and slightly citrusy taste, add a refreshing twist to the dish. The sauce is poured over Real California Panela Cheese giving, balancing out the acidity and enhancing the overall richness of the dish.
The Versatility of Real California Milk Products
Real California Milk Products are renowned for their quality and versatility in enhancing meals. Whether it’s adding a dollop of sour cream to the tomatillo sauce or drizzling a touch of crema over the dish to create a luscious finishing touch, these products elevate the flavors and textures, taking this recipe to a whole new level.
This Valentine’s Day, surprise your loved one with a culinary masterpiece that combines the savory goodness of panela cheese, succulent shrimp in a spicy tomatillo sauce, and the versatility of Real California Milk products. This delightful combination showcases the richness and creativity that can be achieved when incorporating high-quality ingredients into our meals. The result will be a romantic and delicious experience that will leave your loved one feeling cherished and satisfied.
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Shrimp and Roasted Panela Molcajete
Description
Indulge in the perfect blend of flavors with our mouthwatering Shrimp and Roasted Panela Cheese Molcajete recipe, featuring succulent cooked shrimp, toasted panela cheese, and a sizzling tomatillo sauce.
Ingredients
10 tomatillos, rinsed
4 serrano chiles, stems removed
2 jalapeño chiles, stems removed
¼ piece white onion
2 garlic cloves
10 dried arbol chiles, stems removed
1 Roma tomato
1 small bunch fresh cilantro
3 tablespoon cooking oil, divided
1 (10 ounce) Real California Panela Cheese wheel, sliced
1 teaspoon garlic salt
1 teaspoon black pepper, divided
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 pound shrimp, peeled and shrimp, tail off
1 teaspoon salt
1 teaspoon smoked paprika
Corn tortillas, warmed
Roasted green onions for serving.
Instructions
Place tomatillos, serranos, jalapeños, ¼ piece onion, garlic, arbol chiles and Roma tomato on a 2-foot long piece of aluminum foil. Bring edges of foil together, making a pouch. If contents of pouch fall out, add another sheet of foil to close. Place pouch in a large skillet over medium heat. Heat for 10 minutes, turn pouch over for another 10 minutes, making sure the color on tomatillos has darken a bit. Transfer everything in pouch to blender. Add cilantro and 1 cup water to blender. Blend until smooth.
Heat 1 tablespoon oil in a large pan over medium heat. Arrange panela cheese slices on hot pan. Lightly fry until a golden brown crust forms on both sides. Remove from heat and set aside.
In a separate skillet, heat 1 tablespoon oil over medium heat. Pour in blended salsa and a 1 cup water. Season with garlic salt, ½ teaspoon pepper, oregano and cumin. Stir and simmer for 10 minutes.
Season shrimp with salt and remaining black pepper. Heat remaining tablespoons of oil in a large skillet over medium heat. Add shrimp and season with paprika. Cook shrimp for 4 minutes, stirring frequently or until pink and cooked through. Remove from heat and set aside.
Arrange roasted panela cheese pieces in a large molcajete. Add 1 to 2 cups warm salsa. Add shrimp and lightly stir to coat. Serve with warm corn tortillas and roasted green onion.
