Tuesday, June 8, 2010

Shrimp Enchiladas

I am a huge fan of Mexican food, so when I got an email from GE Appliances (I know, random) with a recipe for shrimp enchiladas, I had to check it out.  Let's just say I am glad I did - it was a hit!  I have made a Mexican shrimp lasagna before using salsa verde, but this version blew it out of the water.  The oven-heated  leftovers might have been even better.  I will definitely be making this again in the near future, perhaps for company as it feeds about 6. I tweaked the recipe a bit (as usual), so here is my version.

Shrimp Enchiladas
serves 6

2 tablespoons canola oil
1/2 cup sweet chopped red pepper
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped jalepeno slices (from jar)
1/2 teaspoon oregano
1/2 teaspoon salt
1 clove garlic, minced 
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper 
3/4 cup heavy cream
1 tablespoon all-purpose flour
2 cups shredded cheddar or jack (or combo) cheese, divided
1/2 cup sour cream
2 tablespoons canola oil
1 pound medium shrimp, uncooked, peeled and deveined
1/2 cup onion, chopped 
1 can diced tomatoes
6 (9-inch) flour tortillas 
Saute red pepper, onion and green peppers and jalepenos in oil until crisp-tender. Add oregano, salt, garlic, pepper, cayenne pepper, cream and flour and blend well. 
Continue cooking 3 minutes or until slightly thickened. Add 1 cup cheese and stir until melted. Add sour cream and stir, then set mixture aside in a bowl. 
Using the same pan, add a little more oil and heat.  Add shrimp, 1/2 cup onion, salt and pepper. Saute until shrimp are just about done. 
Chop shrimp into pieces and return to pan with onions. Add tomatoes and 1/2 cup of the cheese sauce to combine
Spoon 1/3 cup shrimp mixture onto each tortilla. Roll up tightly and arrange seam side down in a sprayed lasagna dish. Spoon remaining cheese sauce (and shrimp sauce if you have more left) over tortillas. 
Bake at 350 degrees F for 20 minutes.  Broil top (if desired) for a few minutes before taking out of oven.  Let dish sit a minute or two before cutting and dishing out.
Garnish with any or all of the following: fresh cilantro, avocado, lime juice, scallions, hot sauce.

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