Shrimp Enchiladas Recipe
Ingredients
| Peanut oil | 3 Tablespoon (Sauce) | |
| Garlic | 2 Clove (5gm), minced (Sauce) | |
| Salt | 1/2 Teaspoon (Sauce) | |
| Green onions | 3 , minced (Sauce) | |
| Jalapeno peppers | 2 To taste (Sauce) | |
| Tomatillos | 2 Can (10oz) (Sauce) | |
| Ground cumin | 3/4 Teaspoon (Sauce) | |
| Oregano | 1/2 Teaspoon (Sauce) | |
| Corn tortillas | 2 , crumbled (Sauce) | |
| Peanut oil, for brushing shrimp | ||
| Ground cumin | 1/2 Teaspoon (Sauce) | |
| Large shrimp | 1 1/2 Cup (16 tbs), deveined (Sauce) | |
| 6 flour or corn tortillas | ||
| 1 large onion, cut into 6 slices | ||
| Plain yogurt | 1 Cup (16 tbs) (Sauce) | |
| Grilled avocado slices | ||
Directions
To prepare sauce, heat oil in saucepan over medium heat.
Saute garlic, salt, and onions for 4 minutes, stirring often.
Mix in peppers, tomatillos, cumin, and oregano.
Add tortillas.
Simmer 4 to 5 minutes.
Cool sauce.
Puree in food processor fitted with steel blade, or use a blender.
Set aside.
Mix oil with cumin.
Brush shrimp with flavored oil.
Preheat stovetop grill.
Cook shrimp over medium-high heat, about 3 minutes, turning once.
Shrimp will turn opaque and become slightly firm.
Do not overcook or they will become tough.
Reserve.
Warm tortillas, one at a time, just a few seconds on each side on the grill.
Grill onion slices, 1 minute per side.
Remove from grill and set aside.
Preheat oven to 400° F.
Arrange 1/4 cup of grilled shrimp in center of each tortilla.
Place 1 slice of onion over shrimp.
Top with 2 to 3 tablespoons of sauce.
Roll up the tortilla and set in a flat casserole dish.
Cover tortillas with remaining sauce.
Bake 10 minutes.
Saute garlic, salt, and onions for 4 minutes, stirring often.
Mix in peppers, tomatillos, cumin, and oregano.
Add tortillas.
Simmer 4 to 5 minutes.
Cool sauce.
Puree in food processor fitted with steel blade, or use a blender.
Set aside.
Mix oil with cumin.
Brush shrimp with flavored oil.
Preheat stovetop grill.
Cook shrimp over medium-high heat, about 3 minutes, turning once.
Shrimp will turn opaque and become slightly firm.
Do not overcook or they will become tough.
Reserve.
Warm tortillas, one at a time, just a few seconds on each side on the grill.
Grill onion slices, 1 minute per side.
Remove from grill and set aside.
Preheat oven to 400° F.
Arrange 1/4 cup of grilled shrimp in center of each tortilla.
Place 1 slice of onion over shrimp.
Top with 2 to 3 tablespoons of sauce.
Roll up the tortilla and set in a flat casserole dish.
Cover tortillas with remaining sauce.
Bake 10 minutes.
Chef
