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tatonka3a2 10-07-2012 10:09 PM

Grilled Shrimp Enchiladas with Jalapeño Cream Sauce
Tried out a new recipe over the weekend.

Started with 1 1/2 lbs of shrimp, cleaned and the tails removed. Tossed in Roasted Garlic Olive Oil and seasoned with BPS Money.

Onto the Yoder smoking with Pecan pellets

While the shrimp was cooking I started the jalapeño cream sauce - melt some butter, stir in the flour and cook for a few minutes; whisk in chicken stock and sour cream. Added some minced up jalapenos and garlic powder and simmer until thickened. Added fresh chopped cilantro right at the end.

Removed the shrimp and let cool enough to handle - gave them a rough chop and set aside to be added to the enchilada stuffing.

Next work on the main part - saute minced garlic and onion for about 5 minutes. Add shredded cabbage, shredded carrot, baby spinach, chipotle pepper in adobo sauce, oregano and cayenne pepper.

Cook until the spinach starts to wilt and then mix in the chopped up shrimp. I also added about 1/3 cup of the cream sauce to the stuffing mix.

Assemble the enchiladas by placing 1/3 cup of the shrimp mixture in the center of a flour tortilla and sprinkle with shredded smoked monterey jack cheese. Roll the tortilla and place seam side down. Once the dish was full, 1/2 of the jalapeño cream sauce was poured evenly over the top and added a little more of the shredded smoked monterey jack cheese; then into the Yoder to finish cooking.

Ready to come off the Yoder

Ready to eat!! Shrimp Enchiladas with extra jalapeño cream sauce poured over the top and a side of spanish rice all garnished with fresh HOT pico de Gallo.

These will be making a regular appearance in our house!! They were amazing!!

Teamfour 10-07-2012 10:12 PM

That is amazing! Can you share the measurements for the ingredients? Great job!

MisterChrister 10-07-2012 10:15 PM

Wow, count me in! That looks epic!

Hankdad1 10-07-2012 10:23 PM

That is one good looking plate!

Oldyote 10-07-2012 11:01 PM

Fark. I knew I shouldn't look but did anyway.

Nice job and count me in for any repeat. How far is Glenburn anyway?

landarc 10-07-2012 11:17 PM

That looks great

sparky' 10-08-2012 12:27 AM

i would like 3 plz w/ some milk. ty.

charray 10-08-2012 12:33 AM

Only one way to improve this cook and that's to share the recipe

Phubar 10-08-2012 02:27 AM

I'm diggin' the ingredrients!

buccaneer 10-08-2012 03:47 AM

Nice! Familiar but nice, well done!

NorthwestBBQ 10-08-2012 04:20 AM

Amazing eats.

buccaneer 10-08-2012 04:26 AM

Second look...we could be brothers!

Oh wait.....we are!

tatonka3a2 10-08-2012 08:49 AM

Thanks everyone for the great comments. I will be making this dish again for sure. It was great! Enjoy!!

Here is a link to the original recipe -

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
Yields 3-4 servings
  • 1 pound medium shrimp, peeled and deveined (I used 1 1/2lbs)
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed (I used flour tortillas)
  • 2 cups Monterey Jack cheese (I used smoked Monterey Jack cheese)
For the jalapeño cream sauce: (I doubled this)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 jalapeños, seeded and minced
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. (Instead I used the Yoder @ 300° on the frogmats)

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine (I used a seasoning rather than just the salt and pepper).
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center (I added about 1/3 cup of the cream sauce to the shrimp mixture before assembling them) ; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven (again used the Yoder and didn't cover - cooked at 275° so that it would take on a little smoke) and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro (I garnished with the Pico de Gallo).

Teamfour 10-08-2012 09:15 AM


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Johnny_Crunch 10-08-2012 09:18 AM

Awesome! Thanks for sharing!

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