Jerome's Shrimp Enchiladas
Source of Recipe
*
List of Ingredients
1/2 cup butter -- (1 stick)
1/2 cup red bell pepper -- finely chopped
1/2 cup onion -- minced
1 medium jalapeno -- minced
1 fresh Anaheim chili -- diced
1 clove garlic -- minced
1 teaspoon fresh oregano (1/2t dried,crumbled) -- minced
1/2 teaspoon salt
pinch freshly ground pepper
pinch cayenne
1 cup heavy cream
3 cups monterey jack cheese, grated -- (about 12 oz)
1/2 cup sour cream
1 pound shrimp,medium -- peeled and deveined cut in bite size pieces
1 cup green onion -- chopped
2 medium tomatoes -- peeled, seeded & chopped
12 9" flour tortillas
hot pepper sauce
Worcestershire sauce
Recipe
Melt 1/4 cup butter in large heavy saucepan over medium heat. Add bell pepper, onion, both chilies, garlic and oregano and cook until vegetables are tender, stirring occasionally, about 5 minutes.
Add salt. Season with white pepper and cayenne. Add cream and bring to a boil, scraping up any brown bits. Slowly mix in 1 cup cheese and stir until melted. Remove sauce from the heat and stir in sour cream.
Preheat oven to 350*. Melt remaining 1/4 cup butter in a heavy large skillet over high heat. Add shrimp and 1/2 cup green onions and cook, stirring, until shrimp are barely pink, about 2 minutes.
Stir in 1/2 the tomatoes and 1/2 of the cream sauce.
Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll up tightly and arrange seam side down in a 9"X16" baking dish.
(Can be prepared 2 hours ahead. Cover tortillas and sauce separately and refrigerate.)
Spoon remaining sauce over tortillas. Cover with foil. Bake until warmed through, about 30 minutes.
Sprinkle with remaining 2 cups cheese, 1/2 cup green onions and tomatoes. Serve immediately, passing hot pepper sauce and Worcestershire sauce separately.
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