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I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.

My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. ūüôā

DSC_0837

Shrimp Enchiladas (from here)

  • 1 small onion, diced
  • 1 cup corn
  • 2 cloves garlic, minced
  • coarse salt and fresh black pepper
  • 1 pound raw medium-sized shrimp, cleaned, tails off
  • 1 teaspoon Mexican oregano, crushed between fingers
  • 1 avocado, diced
  • 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
  • 7-8 (8-inch) corn tortillas or about 10 (6-inch)
  • Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 + 1/2 cups Chicken Broth
  • 1 small can green chiles w/ juices
  • 1 + 1/2 cups Sour Cream
  • fresh chopped cilantro or parsley, for serving
  • sour cream, for serving

In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often.¬†Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper.¬†Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes.¬†Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat.¬†Preheat oven to 400 degrees F. Grease a 9×13 baking pan.¬†Mix about 1/2 cup of the sauce into the shrimp mixture.¬†Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable.¬†Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used.¬†Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over.¬†Garnish with fresh chopped herbs and serve with sour cream.

 

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