"The flavors are so good in this, but the main issue with this is that the sauce is rather thin, so it turns into a mess on the plate. The tomato puree should cook for a little longer and then the shrimp should go in last in order to make a tighter sauce; that, or instead of tomato puree diced tomatoes should be used.

Messiness aside, this is quite good. We used fresh mozzarella as we didn't have any Oaxacan cheese and it melded perfectly with the tomato/shrimp mixture.