Cheese "El Tampiqueño" and Shrimp Pasta Bake

Ingredients

• 3 Anaheim chiles (fresh)
• 4 tablespoons olive oil (divided)
• 1 white onion (diced)
• 3 pounds vine tomatoes (ripe on the, washed and quartered)
• 4 garlic cloves (finely chopped or pressed)
• 1 teaspoon sea salt (or kosher, or to taste, divided, plus more to season shrimp)
• 6 ounces tomato paste
• 1 teaspoon chiles (crushed dried chiltepín, chile de árbol, or red pepper flakes)
• 1 pound small pasta (short and, such as rigatoni or shells)
• 2 tablespoons unsalted butter
• 2 pounds large shrimp (peeled and deveined)
• freshly ground black pepper (to taste)
• 2 cups Mexican crema "El Tampiqueño"
• 1 cup asadero "El Tampiqueño" (grated, or quesadilla cheese)
• 1 1/2 cups oaxaca cheese (grated) "El Tampiqueño"
• 1/2 cup cheese (grated añejo, or parmesan)
• 4 scallions (white and light green parts thinly sliced, for garnish, optional)

To Prepare

1- Bring a large pot of salted water to a boil.

2- Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds. Coarsely chop the chiles and set aside.

3- Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat. Add 2 tablespoons oil and heat until the oil is rippling. Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.

4- While the onion is cooking, add the tomatoes to a blender. Pulse in the blender until the tomatoes are crushed but are still a little chunky. 

Set aside until ready to use.

5- Add the garlic and chopped Anaheim chiles to the pan with the onion, stir, and season with 1/4 teaspoon salt. Cook for another couple minutes until the garlic starts to brown. Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute. Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits. Season with the remaining 3/4 teaspoon salt and the crushed dried chiles. Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful. Turn off the heat when ready.

6- Set a rack on the upper third of the oven and preheat to 450°F.

7- Add the pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.

8- Heat a large nonstick skillet over high heat. Melt the butter and the remaining 2 tablespoons oil. When melted, sizzling, and hot, add the shrimp in a couple batches and season with salt and pepper to taste. Saute a couple minutes until the shrimp are just cooked. Transfer the shrimp to a bowl or plate and repeat with the remaining shrimp. Chop half of the shrimp, leaving half whole to top the pasta.

9- Add the pasta to the sauce along with the chopped shrimp and the crema and toss to coat. Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and añejo cheeses. Bake for 10 to 15 minutes, or until the top is bubbling and golden brown. Sprinkle the top with scallions.

Fuente: Yummly

CALL US NOW AT (832) 206-1303 391 FM 2672, 📍 Schulenburg, TX 78956, EE. UU. or mail us This email address is being protected from spambots. You need JavaScript enabled to view it. FOR A QUOTE, OR CONTACT US HERE: 

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CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.