Sunday, September 28, 2008

Shrimp Enchiladas

Shrimp Enchiladas
These enchiladas were deffinitely worth sharing. To quote the girl whose blog I got the recipe from, "they are cheesy and creamy with a subtle kick and you will not be dissapointed with the results." I've been frequenting random people's cooking blogs lately in search of inspiration and, though I normally wouldn't have made these thinking that shrimp enchiladas might just end up weird and fishy tasting, with all of the good reviews they got I decided to go ahead and make them last night. I'm so glad I did because Jon and I, and even Logan, really enjoyed them; they will definitely be going into the family cookbook. Here is the recipe:

1 red pepper, chopped
1 green pepper. chopped
1 small onion, minced and divided into half*
1/4 cup butter
1/2 tsp oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
3/4 cup whipping cream
1 Tbs flour*
3 cups monterey jack cheese, divided (you can also use half pepper-jack for some more spice)
1/2 cup sour cream
2 Tbs butter*
1 1/2 lbs shrimp, peeled and deveined*
1 14.5 oz can diced tomatoes, drained
8 (9-inch) flour tortillas or 14 corn tortillas (the recipe called for flour, but we prefer corn in our enchiladas. Though, when I made them last night I wanted to try the flour and see, so we actually made them half/half with 4 flour and 6 corn. The conclusion was that we liked both almost equally, so whatever your preference may be, enjoy!)

1. In a large skillet or wok, saute red pepper, grn pepper, 1/2 the onion in 1/4 cup butter until crisp-tender. Add oregano, salt,garlic pwdr, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for ~ 3 min. or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream; stir to blend. Put half of mixture into a seperate bowl and set aside(to be used as topping.) Add tomatoes to remaining skillet; mix and turn heat to low. If it looks a little runny, add another Tbs flour and mix until thickened.
*Alright, here is where I actually took a short cut, so if you are interested in making it that way scroll to the bottom, otherwise here are the original directions.

2. In another skillet, melt 2 Tbs butter. Saute shrimp and remaining half onion until shrimp are pink. Remove shrimp and chop; return to butter and onion and add all to the cheese mixture.

3. Spoon 1/3 cup mixture into each flour tortilla, less if using corn. Roll up tightly and arrange seam side down in 9x13 baking dish. Pour reamining cheese sauce(that was set aside) over top of all and sprinkle remaing on 1 1/2 cup cheese.
Bake at 350 for 30-35 min. until cheese is bubbly and enchiladas are heated through.

*Okay, here was the short cut I used since I am a little intimidated by cooking raw seafood and it also saved me from having an extra pan to wash. I pretty much skipped the second step.
At the beginning when adding the peppers and onion, I just added the whole onion and the extra 2 Tbs butter with it. Rather than sauteing raw shrimp, I bought pre-cooked cocktail shrimp and just pulled off the tails. After thawing, I chopped them up and added them to the cheese mix after adding the tomatoes and extra flour to thicken. I turned up the heat for a few minutes to heat the shrimp with the mix. Continue on with step three.

In the pictures at te top the left has the corn tortillas placed horizontally, the right has the flour placed vertically.

So Yummy, Enjoy!

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