Shrimp Enchiladas with Salsa

Ingredients

• 4 salad leaves (radicchio, lollo verde)
• 40 g sprouts (alfalfa, fenugreek)
• 3 tbsp mayonnaise
• 1 tbsp Lemon Juice
• 1 Garlic clove
• 200 g small shrimp (prepped)
• 1 tbsp Olive Oil
• 0.5 tsp fenugreek seeds
• Salt
• black pepper (freshly ground)
• 2 wheat tortillas (ready-made)
• paprika powder
• 400 g ripe tomatoes
• 1 onion
• 2 Garlic cloves
• 1 Green Chili Pepper
• 4 stalks coriander
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• a pinch of sugar
• 2 tbsp olive oil

Instructions

1. 1.

   For the salsa, briefly blanch the tomatoes, peel, quarter, seed and dice them. Peel and cube the onion. Peel and mince the garlic. Clean, wash, slit lengthwise, deseed and finely dice the chilies. Wash the coriander, shake dry and roughly chop the leaves. Combine all prepared ingredients in a bowl and season with lime juice, salt, pepper and sugar; mix in the oil and refrigerate until serving.

2. 2.

   Warm the tortillas for a few minutes in a preheated oven at 250°C.

3. 3.

   Clean, wash and pat dry the salad; tear into bite-sized pieces. Rinse the sprouts and drain them.

4. 4.

   Whisk the mayonnaise with 1 tbsp lemon juice, squeeze in the garlic, season with salt and pepper. Grind the fenugreek seeds in a mortar and stir into the mayo.

5. 5.

   Clean, rinse and pat dry the shrimp. Briefly sauté in olive oil, remove and set aside.

6. 6.

   Spread the warm tortillas with the mayo mixture. Place one tortilla on a plate, layer salad, sprouts and shrimp, top with another tortilla and cut into six segments.

7. 7.

   For decoration cut a chili-shaped stencil from cardboard, place it over the tortilla pieces and dust with paprika powder.