An elegant appetizer or first course. Recipe by Chef Tom Welther.

Gulf Shrimp Torta with Two Tomato Salsas

Tomatillo Salsa:
8 tomatillos or small green tomatoes
1 jalapeño pepper, seeded
2 tablespoons onion, finely chopped
1/2 teaspoon garlic, finely chopped
3 sprigs fresh cilantro
1/8 teaspoon salt

 

Red Salsa:
4 Roma tomatoes
1/2 jalapeño pepper, seeded
2 tablespoons onion, finely chopped
1/4 teaspoon garlic, finely chopped
2 sprigs fresh cilantro
1/4 teaspoon cumin

 

Torta:
1/4 cup butter
2 jalapeño peppers, seeded, finely chopped
1/4 cup onion, finely chopped
1 teaspoon fresh garlic, finely chopped
1 pound fresh raw shrimp, shelled, de-veined, rinsed, chopped 1/4 inch
2 Roma tomatoes, finely chopped
1 cup (4 ounces) Wisconsin Colby cheese, shredded

 

Topping:
9 flour tortillas (8 inches each)
1/2 cup (2 ounces) Wisconsin Colby cheese, shredded
1/2 cup (2 ounces) Wisconsin Monterey Jack cheese, shredded
6 medium shrimp, cooked, peeled, de-veined
3/4 cup diced Roma tomato, onion and jalapeño peppers
6 sprigs cilantro

1. For Tomatillo Salsa: In 2 quart saucepan over high heat, bring 3 cups water to a full boil. Place tomatillos and jalapeño pepper into water; cook for 5 minutes. Drain tomatillos and pepper; place in 5 cup blender container. Add all remaining ingredients. Cover; blend until pureed.
2. For Red Salsa: Heat broiler. Place tomatoes, pepper and onion on broiler pan. Place under broiler, 4 to 5 inches from heat, until blackened, 10 to 12 minutes. Remove from broiler. Place in 5 cup blender container; add all remaining ingredients. Cover; blend until pureed. Season to taste with salt and pepper.
3. For Tortas: Melt butter in 10-inch skillet. Add peppers, onion and garlic. Cook over medium-high heat, stirring constantly, until onion is tender, 3 to 5 minutes. Add shrimp; continue cooking, stirring constantly, 3 minutes. Add tomato; continue cooking stirring constantly, until shrimp turns pink, 3 to 5 minutes. Remove skillet from heat. Add Colby cheese; stir until cheese is melted.
4. To Assemble Tortas: Trim each tortilla into two (3 1/2 inch) circles. Place six tortilla circles on greased 15x10 inch jelly roll pan. Spread half of shrimp mixture to edge of six tortilla circles. Place another tortilla circle on top. Spread with remaining shrimp mixture. Place another tortilla circle on top.
5. In small bowl, combine Colby and Monterey Jack cheeses. Sprinkle half of cheese mixture over tortillas.
6. Place tomatoes, onion and jalapeño peppers over tortillas.
7. Thinly slice each shrimp and fan on top of tortillas.
8. Top with remaining cheese mixture. Cover loosely with aluminum foil.
9. Bake at 350°F (175°C) for 10 to 15 minutes, or until heated through and cheese is melted.
10. Serve tortas with warm salsas. Garnish with fresh cilantro.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.