Jumbo Shrimp Enchiladas With Red Chillie Sauce
From uk2nyc 17 years ago
- 20 minutes to make
- Serves 2
NYC is full of great Mexican restaurants, here in Milan its hard to find one that satisfies our palette. I decided to make Enchiladas, quick and easy.
Ingredients
- For the Red Chillie sauce you will need: shopping list
- 6-8 Pasilla chillies shopping list
- 1 cup of seafood or chicken stock shopping list
- 400grm of tomatillos shopping list
- 1 large tomato shopping list
- 1 tsp cumin powder shopping list
- 3 black cloves shopping list
- 3 cloves garlic shopping list
- 1 Tsp of oregano shopping list
- 1/2 cup of sour cream shopping list
- 2 tbs of cilantro shopping list
- juice of 1/2 lime shopping list
- salt to taste shopping list
- --------------------------------------------------------------------------------------------------------- shopping list
- For the Enchiladas you will need: shopping list
- 1 lb large shrimp / prawns shopping list
- 4 large corn or flour tortillas shopping list
- 300 grams of mozzarella cheese ( i like light cheese, you can substitute what you want) shopping list
- 500 grams fresh spinach shopping list
- 1/2 cup of grated Pecorino ( or any other sheep or goat cheese that you like) shopping list
- 2 large onions shopping list
- juice of 1/2 lime shopping list
- salt to taste shopping list
How to make it
- Red Chillie Sauce:
- Remove the tomatillos from the husk
- Along with your tomato, on a foil place them under the broiler
- Let their skin get nice and burnt
- While you are letting them broil, Roast your chillies in a hot pan until you smell a nice deep aroma ( remove the seeds if you dont like it too spicy)
- Boil your broth and add the chillies to the broth and let it sit for 10 mins, until soft
- Let it cool
- In a blender add all the ingredients and blend well
- Put it in a bowl and set aside.
- This is your red chilie sauce
- _______________________________________________________________
- In a non reactive bowl add your shrimp, lime juice and some of the red chillie sauce and mix well.
- Let it sit for about 20 mins
- In a pan add your thickly chopped onions and roast on high heat until opaque, set aside
- To the same pan, add you spinach until it wilts and set aside
- Chop your mozzarella cheese into small fine pieces and mix in with your shrimp
- Preheat your oven to 300 F
- Lay a tortilla flat, Add some onions, wilted spinach, shrimp mixture and roll
- Place it in a baking pan ( i line my pan with foil, its easier to remove when done)
- Repeat the process until all your tortillas are rolled.
- Pour all the remaining chillie sauce on the tortillas
- Sprinkle all your pecorino on there
- Bake at 300 for about 20 mins
- Put under the broiler for a good 5 mins so the cheese is a little burnt
- Serve with lime wedges and a nice rose spumante or champagne.
The Rating
Reviewed by 5 people-
Very good- maybe you should open a Mexican restaurant where you live!!
greekgirrrl
in Long Island loved it
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wonderful
cheryilyn
in Salem loved it
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My type of Enchilada I love the chili sause.
Michael
trigger
in loved it
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