Last night I made these grilled shrimp enchiladas for "SUNDAY FUNDAY." The shrimp make this ordinary dish into a luscious delight. I guarantee it will be love at first bite.
If you dont have the time to grill or cook the shrimp, cooked shrimp is a quick alternative. Just promise me you will NOT give into canned shrimp.
RECIPE:
Shrimp:
1# Fresh Shrimp (size 16/20 if you can; that means there are anywhere between 16 - 20 shrimp per pound)
2T Garlic (minced)
1T Herbs De Provence
1t Ichimi (Japanese chili powder)
2T Extra Virgin Olive Oil
Enchiladas:
8ea White Corn Tortillas
1/2C Jack Cheese (shredded)
1/2C Cheddar Cheese (shredded/mild)
2C Guajillo Salsa (recipe follows)
Time to peel the shrimp. If you lack patience, some markets carriy frozen peeled and deveined shrimp. Beneficial if you are in a rush. Using a fork insert at the opening on the belly side at the top. Grab the spine and pull the fork down splitting the shell open.
Pinching the tail meat out, peel and pull the shell off the meat.
Continue the same process for the next 20 shrimp. HAHAHAHA...If you would like, you can save the shells to make a shrimp stock which would be a great base for Thai Tom Yum Soup.
When you are 3/4s of the way thru peeling the shrimp, preheat the grill on medium high heat. Cover and let whatever you left on there last bbq session burn off. Brush the grill residue and using an oiled paper towel, carefully grease the grates of the grill..If it flares up, PULL YOUR HAND AWAY!!!
Marinate the shrimp in a stainless steel or plastic bowl. Add the oil, herbes de provence, garlic and ichimi powder. Marinate for 10 minutes.
One by one add the shrimp to the grill...
Grill each side, including the back, for one minute.
At this point your neighbors are going to be your new best friends.
Remove the shrimp from the grill with tongs and begin a rough chop on them...
Feel free to cut them as small or as large as you would like...I have found that cutting it too small wastes more shrimp per enchilada and too big does not enable me to roll the tortilla. Place the chopped shrimp back into a bowl and warm up the tortillas on the grill.
At this point you are just heating the tortillas up so they become pliable without falling apart when you stuff and roll them. 30 seconds per side. Remove the tortillas and turn of the grill (if it is propane).
Preheat your oven to 350*F.
Using 2 ounces of chopped shrimp, start rolling out the tortillas. Create a tight wrap by pressing the end of the tortilla with your thumbs over the shrimp and your index fingers to tuck the tortilla under the meat.
How did your first one turn out? Dont worry you have 7 more tortillas to master the roll. Do not get discouraged. As long as you have the tortilla, the shrimp, the sauce and the cheese on your dish it will be delightful.
Okay once you are finished stuffing and rolling the tortillas, place about a quarter cup of guajillo salsa in a glass casserole dish as shown. Place the bottom seal of the rolled tortillas onto the sauce.
Place one by one next to each other.
Once they are all in the pan cover with the remaining salsa and cheese.
Are you smacking your lips...This is definitely a great way to celebrate "Margarita Mondays."
Place the enchiladas into the oven and back for 15 minutes until the cheese has melted.
Using a spatula, carefully place two enchiladas onto your plate. Serve with Asian Tri-Colore Cabbage Salad.
GUAJILLO SALSA:
2oz Dry Guajillo Chiles
1/4ea White Onion
1ea Tomato
5ea Garlic
2T Red Wine Vinegar
salt and pepper
Toast the chiles until fragrant...about 2 minutes on medium heat constantly shaking the pan.
Place toasted chiles in the blender...
Core the tomato and saute the garlic cloves, white onion and tomato together until brown on all sides.
Add the toasted veges and the red wine vinegar to the blender. On puree add 1/4C of water to help thin out the salsa.
Add salt and pepper to taste. Reserve in the fridge until ready to use. This is great for chips and dip, a marinade for carne asada, and garnish for tacos.
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