Dining out is a rarity for us but one of our local favorite places for Mexican Fare has a fabulous seafood enchilada dish on their menu, and of course I had to pick apart the dish and re-create it at home. I did get a little tip or two from our waitress. So, after two attempts at it….Here It Is! For this dish I am using two of our most popular products that really add to that depth of flavor I was looking for. The Chili Lime Finishing Salt adds a nice finish to the perfectly roasted shrimp. In my opinion, this is the absolute best method for cooking shrimp. The jalapeno cream sauce by itself was a little bland for my taste, but our Parmesan Pepper Pesto Blend really added a richness that finished out the entire dish. If you are looking for a quick go to dinner this would not be my choice as the recipe does take a bit of time. If you follow my prepping method below and prepare the sauce the day before this can easily be a real time saver here. I like to make this on the weekends when I am not pressed for time and you can easily freeze half of it for later. I will say the extra time is worthy of the effort as this dish will not disappoint! ~Enjoy!
• 1 lb. medium shrimp, peeled and deveined
• 2 T. olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 C. green cabbage, shredded
• 4 C. spinach leaves
• 2 C. Monterey Jack cheese, shredded
• 1 ¼ tsp. TZM Chili Lime Finishing Salt
• 20 (6 inch) corn tortillas
Preparing the Parmesan Jalapeno Cream Sauce:
• 2 T. unsalted butter
• 2 T. flour
• 1 ½ C. chicken broth
• ¾ C. sour cream
• 2 jalapenos, seeded and minced
• ¼ C. cilantro, chopped
• 2 tsp. TZM Parmesan Pepper Pesto Blend
Preparing the Shrimp and Filling:
Peel and devein the shrimp. Place shrimp in a bowl and drizzle with half of the olive oil. Season with ½ tsp. of the TZM Chili Lime Finishing Salt and gently toss to combine. Pre-heat the oven to 400 degrees.
Line a baking sheet with aluminum foil, and spray using non-stick cooking spray. Arrange the shrimp on the sheet. Place the shrimp in the oven
and roast until pink, firm and cooked through, about 6-8 minutes. Remove from the oven and let cool
before dicing into bite size pieces.
In a large skillet, heat the remaining olive oil, add the garlic and onion and cook until the onions become translucent, about 5 minutes.
Add the cabbage and spinach and
cook down. Once the spinach has cooked down, season with remaining TZM Chili Lime Finishing Salt.
Add the shrimp and gently toss to combine.
For the sauce:
In a heavy duty saucepan, melt the butter and whisk in the flour to form a paste.
Slowly add the chicken broth and stir constantly until well blended, about 2 minutes.
Stir in sour cream; add the jalapenos and the TZM Parmesan Pepper Pesto Blend.
Simmer until the sauce has thickened, about 2 minutes.
Remove from heat and add in the cilantro.
For the Tortillas:
Pre-heat a non-stick skillet over medium heat. Spray pan with an olive oil cooking spray. Place one tortilla into the skillet; then using a spatula, lift and turn and spray the second side with the cooking spray. Use the spatula to press down on each side until you have a nice light brown color. Each tortilla will take approximately 10 seconds.
Lay tortilla on a flat surface and spoon the shrimp mixture down the center,
sprinkle with cheese. Resist overfilling; I use about 3 teaspoons. Roll the tortilla and place seam side down onto a sprayed baking dish. Fill remaining tortillas with the shrimp mixture.
Pour the cream sauce over the top. Place in a 375 degree oven, cover and bake for 20 minutes.
Yields: 20 Enchiladas
Total Time: 1 Hr. 45 Min.
Cook Time: 2o Min.
Prep Time: I like to prep this dish in the order using the method steps above. The sauce can be made the day before, refrigerated and then warmed up again prior to pouring over the top.
Ingredient Prep – 30 Min.
Shrimp & Filling – 15 Min.
Sauce – 10 Min.
Fry Tortillas and Assemble – 30 Min.