Posts filed under ‘seafood’

Shrimp Enchiladas with Roasted Red Pepper Cream Sauce

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
Ingredients:
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.

Yield:
4 enchiladas 

 

 

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

Garlic and Lemon Shrimp with Feta

Mmmm…this is one of the best shrimp dishes I have tried in a long time. It’s really special! The flavor is a lot like shrimp scampi but with the added tang of feta cheese. The recipe comes from Greece and is typical of the southern areas of the country. Using the shrimp with the shells on, intensifies the flavor, but if you prefer, you can clean the shrimp ahead of time and reduce the cooking time. The dish should be spicy, but the red pepper used should not overpower the other ingredients. Enjoy with rice, couscous or simply a green salad.

Garlic and Lemon Shrimp with Feta
Adapted from “Mon carnet Gourmand, Tessa Kiros”
Ingredients:
2 pounds of large, raw shrimp
7 Tbs. butter
salt
5 garlic cloves, finely minced
1/4 bunch fresh parsley
1/4 tsp. cayenne pepper (or peri-peri)
juice of 2 lemons
1 cup feta cheese, crumbled

To Make:
Rince and de-vein the shrimp. In a large dutch-oven or saucepan, sprinkle 2 T. of butter (in pieces) over the bottom. Add a layer of shrimp and lightly salt each piece. Sprinkle 1/3 of the parsley and garlic over the top and add a pinch of the red pepper. Add another 2 T. of the butter, then more of the shrimp and follow with the parsley, garlic and red pepper in the same manner. Continue until all of the shrimp are used. Cover and cook over medium heat for around 10 minutes, or until shrimp are slightly colored. Add the lemon juice and the feta. Mix well to mix the sauce. Using a spoon, top the shrimp with the sauce mixture and continue to cook, covered, an additional 10 minutes or until the feta is melted. Serve immediately.

Yield:
2-3 servings

March 14, 2008 at 2:00 am Leave a comment


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