Shrimp Torta Ahogada

Name: Shrimp Torta Ahogada
Prep time: 50 min
Cook time: 20 min
Yield: 4
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A mouthwatering Lent recipe that is packed with flavor, this shrimp torta ahogada is about to become your favorite dish ever. Stuffed with shrimp and avocado and dunked in a flavorful tomato sauce spiced to perfection, this torta ahogada is served with a spicy salsa for an outrageously good meal no one can resist.

Reviewed by Editorial Team of Kiwilimón

Published: 27-05-2021

Preparation

30 mins

20 mins

Low

For the mild tomato sauce: In a pot, bring water to a boil. Add tomatoes and cook for 8 minutes. Remove from heat and cool slightly. Transfer tomatoes to a blender. Add onion, garlic, tomato purée, allspice berries, cumin, and marjoram. Blend until smooth. Pour mild tomato sauce into a pot, add water, season with salt, and cook over low heat for 8 minutes. Keep warm until ready to use. For the árbol chile salsa: In a pot with boiling water, cook chiles for 3 minutes. Drain and set one cup of the chile cooking water aside. In a blender, combine cooked chiles, garlic, peppercorns, cloves, sesame seeds, marjoram, white vinegar, a cup of chile cooking water, and salt. Blend until smooth, strain, and set aside. For assembling the shrimp torta ahogada: Cut birote rolls in half without cutting all the way through. Spread with mayonnaise, add avocado, and stuff with cooked shrimp. Place shrimp torta ahogada on a soup plate. Spoon mild tomato sauce over and garnish with pickled red onions. Serve shrimp torta ahogada with chile de árbol salsa on the side.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

62.2

kcal

3.11%

Carbohydrate, by difference

3.1

1.03%

Protein

11.5

23%

Total lipid (fat)

0.6

0.92%

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100

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Shrimp Torta Ahogada

Ingredients

Preparation

Nutritional information

Presentation

Tips

Shrimp Torta Ahogada

Ingredients

Preparation

Nutritional information

Presentation

Tips

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