For Shrimp Chilaquiles:

1-15 oz can of Tomato Puree or canned Tomato Sauce

3.5 ounces of Chipotle in Adobo

1/2 roughly chopped white onion

1 cup of water

1 tsp Knorr Seasoning

2 lbs 16-20 Philly's Premium Wild Texas Shrimp

Approx. 1012 oz of thick-cut restaurant-style tortilla chips

1 Tablespoon of Avocado Oil

Avocado

Crumbled Queso Fresco

Cilantro

Crema Mexicana or Sour Cream

Sliced Red Onion

Radish

Lime wedges on the side

1. For the sauce, blend all of the sauce ingredients until smooth, pour into a saute pan and simmer for approx. 5 minutes. Add the chips into the pan and fold the sauce and chips together gently until chips are slightly coated.

*Note, if you are averse to spiciness, feel free to cut the amount of chipotle in half or leave off entirely.

2. In a separate sauté pan, add a tablespoon of avocado oil and sauté the shrimp lightly, about 4-5 minutes.

3. Add the shrimp on top of the chilaquiles in the sauté pan. Spoon on the crema mexicana, queso fresco, red onion, avocado, radish and cilantro. Serve with lime wedges on the side.