Shrimp Enchiladas with Roasted Red Pepper Cream Sauce

April 12, 2008 at 11:44 am Leave a comment

In Belgium, it can sometimes be difficult to find foodstuffs for Mexican food.  Sure, we can usually find avocados, tortillas (flour only), Old El Paso salsas, taco seasonings, fajita seasonings and now and then red enchilada sauce.  What’s more difficult to find are jalapeno, ancho or habanero peppers, cheddar cheese (that’s not plastic-y and orange), corn tortillas, green enchilada sauce and the ever-elusive black beans.  With that in mind, you can see how making a Mexican meal isn’t always a last minute decision here. 
I had a craving for seafood enchiladas and was trying to be good and use up as many things I had on hand as possible.  I had some shrimp, flour tortillas, an avocado, one red pepper, some roasted garlic, lemons, feta and goat cheeses, and a can of black beans (brought from a recent trip back to the U.S.).  I thought a green enchilada sauce would go best with shrimp enchiladas, but knew I wouldn’t be able to find it.  I tried to think of another sauce that wouldn’t overpower the delicate shrimp, but would still give it a “Mexican” flair.  I decided to invent my own.
I made up a roasted red pepper cream sauce and it worked perfectly!  I just had to post about it because it was so “thrown together” that I knew I’d never remember it again if I didn’t write it down.

Shrimp Enchiladas with Roasted Red Pepper Cream Sauce
15 large shrimp, peeled and de-veined
4 tortillas (corn are best, flour work too)
1 pint heavy cream
1 Tbs. flour
1 head garlic
1 red pepper
the juice of half a lemon
3 Tbs. soft goat cheese
3 Tbs. feta cheese
1 small red chile, chopped (optional)
1/4 cup fresh cilantro, chopped
4 green onions, chopped fine, for garnish
3 cups fresh spinach leaves, washed 

To Make:
Preheat oven to 400 degrees.
First, roast the garlic and the red pepper.  To roast the garlic, peel the outer layer of paper keeping the cloves in tact.  Slice off tips to expose the garlic cloves.  Drizzle with olive oil, wrap in foil and place in preheated oven for 40 minutes.  To roast the red pepper, either place on an open-flame burner or under the broiler until skin is charred and bubbly.  Turn to evenly roast on all sides.  Set aside to cool, then peel off skin.
Reduce oven temperature to 350 degrees.
Next, in a blender or food processor, combine roasted pepper, roasted garlic (as many cloves as you prefer – I used about 5), lemon juice, red chile and some of the cream to help it blend.  Purée.  In a saucepan over medium-high heat, heat cream.  Add the pepper mixture to the cream, stirring constantly.  Add 1 Tbs. of feta and 3 Tbs. of goat cheese to the mixture.  Finally, thicken if necessary, with 1 Tbs. flour.
In a separate pan, sautée spinach in a little bit of olive oil until wilted.  Roughly chop the shrimp and mix together with 1 Tbs. feta and the sautéed spinach.  Place on mixture on tortillas, roll, and place in oven-proof baking dish.  Cover with sauce.  Top with remaining feta and bake at 350 degrees until enchiladas are heated through and feta is slightly browned.  Serve.

4 enchiladas 




Entry filed under: main-meals, seafood. Tags: , , , , , .

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