Monday, October 28, 2013

Roasted Shrimp Enchiladas with Jalapeño-Cream Sauce

I am always on the lookout for new and creative ways to eat shrimp and fish. I always put 2 seafood dishes on our meal plan for the week, which ends up being about 8-10 days, instead of 7. We inevitably   will eat leftovers an extra night, be out watching a game, or I will cave and we will get take-out.

I have never had shrimp enchiladas, until now, I loved them. I think I have been wary of ordering them out, because the shrimp is covered in cheese, hiding the fish, it just seemed dangerous. Now, making them at home is a completely different story. I know my shrimp is fresh as can be and the cheese isn't hiding a thing.

The shrimp roast in the oven to provide a quick preparation and give you some time to prepare the other ingredients for filling. The addition of spinach and carrots give a great crunch to these and the chipotle gives smokiness and of course, a little spice.
Source: Damn Delicious, originally from Gimme Some Oven

1 lb. of Shrimp, medium sized, peeled & deveined
2 tablespoons of Olive Oil, divided
Kosher Salt & Cracked Black Pepper
2 cloves of Garlic, minced
1 small Onion, diced
2 cups of Green Cabbage, shredded
1 Carrot, peeled and grated
3 cups of Baby Spinach
2 tablespoons of Adobo Sauce
1/4 teaspoon of Oregano
1/2 teaspoon of Cayenne Pepper
12 Flour Tortillas
2 cups of cheese, Monterrey Jack or Sharp Cheddar
Cilantro, for topping

For the Jalapeño-Cream Sauce:
2 tablespoons of Butter, unsalted
2 tablespoons of Flour Jalapeno
1 1/2 cups of Chicken Stock
3/4 cup of Sour Cream
2 Jalapeños, seeded and chopped
1/2 teaspoon of Garlic Powder
Kosher Salt & Cracked Black Pepper
1/4 cup of Cilantro, chopped

First, pre-heat the oven to 425 degrees.

Next, toss the shrimp with one tablespoon of oil and coat with salt and pepper. Spread shrimp in a single layer on a baking sheet lined with parchment paper. Bake for 6-8 minutes. Remove shrimp and let cool. Reduce oven to 375 degrees. When cool, chop into pieces. Set aside.

Now, heat the remaining tablespoon of olive oil in a large skillet over medium heat. When hot, sauté the onions and garlic, until translucent, about 5 minutes. Add the cabbage, carrot, spinach, adobo sauce, oregano, and cayenne pepper and sauté until the spinach wilts, 1-2 minutes. Toss with shrimp and set aside.

Now make the sauce, melt 2 tablespoons of butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter, whisk for 1-2 minutes, until golden brown. Whisk in the chicken stock, for 1-2 minutes, until well combined. Stir in the sour cream. Add the jalapeños, garlic powder, salt & pepper, and cilantro. Reduce heat to low and stir until the sauce has thickened about 2 minutes. If desired, pulse in a blender/food processor/ or immersion blender.

Spray a 9x13 inch pan with non-stick cooking spray.

Next, place 1/3 of the shrimp mixture into a tortilla, sprinkle with cheese, and roll up, place in the pan, seam-side down. Continue until all of the mixture has been filled. Cover the enchiladas with half of the cream sauce.

Bake for 20 minutes until golden and bubbly. Top with additional cream sauce and garnish with cilantro.


Happy Cooking,
The Barbee Housewife

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