Tuesday, August 12, 2014

Skeptics


When I mentioned to my husband that I wanted to make these Shrimp Enchiladas, he was skeptical.  He wasn't completely sold on the idea of shrimp, squash and zucchini in an enchilada.  He didn't tell me about that skepticism, though, until after he ate the enchiladas.  But the combination of sauteed veggies and shrimp, corn tortillas, and a divine jalapeno cheese sauce was fabulous.  He loved it!  This is one of those meals that we raved about the entire time we were eating it.  We will still be talking about this in six months. It's that good!

So where did I come up with this crazy idea?  Long ago I ate at a Tex-Mex restaurant called Don Pablo's.  They had shrimp fajitas that they served with squash and zucchini.  I loved the flavor combination.  I saw some other shrimp enchiladas on Pinterest, and for some reason those fajitas came to mind.  Voila!  A recipe is born.  

SHRIMP ENCHILADAS
12 ounces shrimp, peeled, deveined and rough chopped
3 T butter
Olive oil
1 small onion, chopped
1 large yellow squash, chopped
1 large zucchini, chopped
2 cloves garlic, minced
2 T cilantro, chopped
Salt & pepper, to taste
Corn tortillas (I got about 16 enchiladas)
About 1 1/2 C shredded Monterey or Pepper Jack cheese

FOR THE SAUCE:
2 T butter
2 jalapenos, chopped
1/4 C flour
1 C heavy cream
1 C chicken stock
2 cloves garlic, minced
1 C shredded Monterey or Pepper Jack cheese
2 T cilantro, chopped

Melt the butter in a large skillet and drizzle in some olive oil. Cook the onion, squash, and zucchini until almost tender. Add in the shrimp and the garlic and cook until the shrimp is done. Season with salt and pepper and add in the cilantro. Remove from the heat.

For the sauce, melt the butter in a skillet and cook the jalapenos until tender.  Whisk in the flour and the chicken stock.  Add in the garlic and heavy cream.  Whisk and stir until it starts to thicken.  Remove from the heat and slowly whisk in the cheese until smooth.  Stir in the cilantro.

Preheat the oven to 350 degrees.  Microwave the corn tortillas in a damp towel to soften.  Sprinkle some cheese down the center of each tortilla and then some of the shrimp mixture.  Put them seam side down in a casserole pan.  Pour the sauce over the top of the enchiladas.  Sprinkle some more cheese over the top of the sauce.  Bake for about 10-15 minutes to heat through and melt the cheese.

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