Baton Rouge, Louisiana
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Mestizo- Camarones

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Mestizo Camarones-
8 large Gulf Shrimp
1 cup of sliced Portobello Mushrooms
2 cups of baby spinach
1 cup of homemade chipotle salsa
3 corn tortillas
4 oz. homemade pico de gallo
1 oz. Cotija cheese
1 cup of melted queso
4 oz. Olive oil
1 cup of cooking white wine

Heat one pan with half amount of olive oil and then add chipotle salsa. Stir for 30 seconds and then add shrimp first and stir for a minute and then add portobello mushrooms for another minute or until shrimp are cooked. Deglaze pan with white wine and add on top of the enchiladas.



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