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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-07-2012, 10:09 PM | #1 |
On the road to being a farker
Join Date: 08-11-12
Location: Glenburn, ND
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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!!
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Thanks from: ---> |
10-07-2012, 10:12 PM | #2 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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That is amazing! Can you share the measurements for the ingredients? Great job!
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10-07-2012, 10:15 PM | #3 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Wow, count me in! That looks epic!
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Kettleheads Anonymous Charter Member |
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10-07-2012, 10:23 PM | #4 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
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That is one good looking plate!
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10-07-2012, 11:01 PM | #5 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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Fark. I knew I shouldn't look but did anyway.
Nice job and count me in for any repeat. How far is Glenburn anyway?
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10-07-2012, 11:17 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That looks great
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10-08-2012, 12:27 AM | #7 |
Full Fledged Farker
Join Date: 04-30-11
Location: northern california
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i would like 3 plz w/ some milk. ty.
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10-08-2012, 12:33 AM | #8 |
On the road to being a farker
Join Date: 08-20-12
Location: Gardena, CA
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Only one way to improve this cook and that's to share the recipe
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10-08-2012, 02:27 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Yummm!
I'm diggin' the ingredrients!
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10-08-2012, 03:47 AM | #10 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Nice! Familiar but nice, well done!
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Hold my dang beer... |
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10-08-2012, 04:20 AM | #11 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Amazing eats.
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10-08-2012, 04:26 AM | #12 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Second look...we could be brothers!
Oh wait.....we are!
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Hold my dang beer... |
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10-08-2012, 08:49 AM | #13 |
On the road to being a farker
Join Date: 08-11-12
Location: Glenburn, ND
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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 - http://damndelicious.tumblr.com/post...no-cream-sauce Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Yields 3-4 servings INGREDIENTS:
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).
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10-08-2012, 09:15 AM | #14 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Thanks!!
Sent from my iPhone using Tapatalk
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10-08-2012, 09:18 AM | #15 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Awesome! Thanks for sharing!
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