Last week we went grocery shopping and found a huge 2kg bag of large frozen shrimp. My husband decided over the weekend that he wanted some, so what does he do? He takes the entire bag out of the freezer to thaw. We spent the first part of Saturday morning tossing around ideas of what to do with it all. Pasta? No. Stir fry? Nope. BBQ? Nah. Then I got an idea! Shrimp enchiladas! My husband actually makes pretty good chicken enchiladas, but neither of us had tried a seafood version. I thought I could whip up a pretty good version and of course my husband, the constant competitor that he is, thought he could do it better. So we decided Saturday would be a seafood enchilada cook-off. I took my turn first in the kitchen while “E” watched the kids. Other than a few trips to the store to get everything I needed, these actually came together pretty quickly.
Who was the winner of our cook-off? I was. After my husband tasted my version, he decided that they were so good that he didn’t want to try to make some himself!
1 12 oz. can of crushed tomatoes
3-4 tablespoons chipotle hot sauce
3 tablespoons cumin
1 large poblano pepper
3 tablespoons butter
1 onion, diced
3 cloves garlic, diced
3 tablespoons flour
3 cups chicken stock (seafood would have been better, but I didn’t have any)
1/2 cup pepper jack cheese
2 cups deveined, uncooked shrimp
1 8oz can sweet corn
1 8oz. can black beans, rinsed
1 package tortillas (corn is best, but I couldn’t find any so I had to use flour)
2 cups shredded Mexican blend cheese
To make the enchilada sauce: combine tomatoes, chipotle sauce and cumin and bring to a boil. Reduce heat and simmer while preparing the filling
To make the filling: Char the poblano pepper under the broiler or over open flame until the skin is black. Cool and dice, removing the stem and seeds. In a large, non stick pot, melt the butter over medium-high heat. Add the poblano and onion and cook for 2-3 minutes. Add the garlic and cook one more minute. Add the flour and coat the veggies. Slowly whisk in the chicken stock and bring mixture to a boil until it thickens, about 10 minutes. Add the pepper jack cheese and stir until melted. Add the shrimp and corn and cook until the shrimp are pink. Carefully fold in the black beans.
To assemble the enchiladas: spread a few tablespoons of the enchilada sauce on the bottom of a casserole. Fill a tortilla with shrimp mixture, roll up and place with the seem-side down into the casserole. Repeat with the remaining tortillas and filling. Pour the remaining enchilada sauce over the casserole.* Cover with an even layer of the Mexican blend cheese. Bake in a 400 degree oven for 35 minutes, or until the casserole is warmed through and the cheese has melted and started to brown over the top. Allow the enchiladas to rest 10 minutes before serving.
*If doing this as a make-ahead meal, refrigerate or freeze the casserole before adding cheese. Remove casserole from the fridge/freezer and allow it to come closer to room temperature before putting it in the oven. Continue with steps above.
Filed under: Appetizers, Snacks | Tags: pescetarian, Pineapple, shrimp, Spring roll
I bought some fresh, pre-sliced pineapple a few days ago and this morning when I opened the fruit and vegetable drawer, I noticed that it was about 12 hours away from starting to go bad. I didn’t feel like spending an hour looking up pineapple recipes because I still had a ton of other things to get to around the house (laundry, you will be the death of me!) I just grabbed what I could out of the refrigerator and freezer, and tried to pull this together. I assembled the spring rolls in the morning and while the kids napped, I “fried” them off. Let me say, that was a bad idea. I knew tossing the shrimp with the vinegar would make the shrimp mushy, but somehow I thought by putting them in the freezer I would thwart the cooking process. Well, my lesson has been learned, and that’s not the case. I should have fried them off right away. I have to say, mushy shrimp aside, these were good, however, when I took a bite, I realized something was missing….soy sauce! Oh well, it’s been a busy week and I was a little out of it. Next time, if I add a tablespoon or so of soy, and cook these right away, they would be great!
Pineapple and Shrimp Spring Rolls
1 cup crushed pineapple
1 cup cooked shrimp, cubed
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1 small green chili (seeds removed unless you like it REALLY spicy)
1 tablespoon green onion, chopped
1-2 tablespoons soy sauce
3 tablespoons rice vinegar
1/4 cup vegetable oil
1 teaspoon fresh ginger, finely minced
1 egg, beaten
1 package spring roll wrappers (I actually used lumpia wrappers because that’s what I had, but either will do)
Combine soy sauce, rice vinegar, vegetable oil, and ginger. Add cabbage, carrots, chili, and onion to the liquid and marinate for 30 minutes. Add shrimp and pineapple to the vegetables.
To assemble the spring rolls: Place vegetable and shrimp mixture on the top 1/3 of a spring roll wrapper. Brush all of the sides with the egg wash. Fold in the long sides, then roll up the filling in the wrapper (sorry for the bad description on how to roll these up, but if you know how to roll burritos, same idea.) Brush the outside with the egg wash. Repeat with the remaining filling and wrappers.
Place wrappers in an oil-less deep fryer (if you don’t have one, you can fry these in oil or bake them at 350) and fry until golden brown, about 8 minutes.
Serve with sweet chili dipping sauce.
Filed under: Fish, Main Course | Tags: Cheddar cheese, chorizo, grits, shrimp
A visit to the “Unhappiest Place on Earth” a.k.a. Disney Land inspired this dish. After a long day of lines and crowds, we returned to our hotel room and decided to order room service. The menu overall looked over priced and unappetizing, except one dish: the Shrimp and Grits. My husband claims to hate grits, but he ended up eating most of it. Anyway, we decided to recreate it with a few twists for a date night (yes, the Sous Chefs were in bed because they would never eat this anyway.)
Shrimp and Grits with Chorizo Succotash
- 1 lb large shrimp, pealed and deveined
- 2 tbs cajun seasoning
- 1 tbs vegetable oil
- 1 link Spanish Chorizo, diced
- 1 large onion, diced
- 3 small green chili’s, diced, seeds removed (unless you like your food to burn your mouth off)
- 1 can sweet white corn
- 3/4 cup instant grits
- 3 cups chicken stock
- 1 cup sharp cheddar cheese
- Combine shrimp and Cajun seasoning, refrigerate while you make succotash.
- Combine chorizo and onion, in large skillet over medium heat and saute until onion is translucent. Pour off excess fat. Add chilis and corn and saute until corn is warmed through, being careful not to burn chorizo. Remove from heat, set aside
- Bring chicken stock to a boil. Meanwhile, heat oil and saute shrimp over medium high heat until opeque and cooked through.
- Once stock is boiling, add grits and whisk. Cover and reduce heat to medium for five minutes. When grits have obsorbed most of the liquid, remove cover and wisk in cheddar cheese until fully incorporated.
- To plate, pour grits on to plate, add 2-3 tbs succotash and top with shrimp. Garnish with fresh cracked black pepper.
Serve with Cornmeal Fried Okra as an accompaniment.