Grilled Shrimp Enchiladas with Blazing Cream Sauce Recipe

2013-01-24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m
  

Hee!  Hee!

Reminds me of apologizing to that sweet man 
for disturbing him yesterday and he replied, 

It’s ok, you are my favorite disturbance.”

I think that was a term of endearment…right?

I’m gonna take it that way…

don’t think anyone has called me 
their favorite disturbance” before…

hmmm…
 
kinda sweet in a weird sort of way…
just saying…  

Anyway, just whip up this delicious shrimp recipe tonight 
and see what sweet nothings are whispered in your ear! 

 
Grilled  Shrimp Enchiladas with Blazing Cream Sauce
1 lb. medium shrimp, peeled and deveined
2 TBSP olive oil, divided
2 TBSP butter
kosher salt & black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
1 bag of baby spinach
1/4 tsp. oregano
1/2 tsp. cayenne pepper
flour tortillas
2 cups Monterrey jack cheese

Prepare 2 cups Jasmine Rice 
(or rice of your choice) 
according to package

Blazing Cream Sauce
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 1/2 cups chicken broth
3/4 cups sour cream
3 TBSP chopped jalapenos
2 cloves garlic, chopped or pressed
kosher salt & ground black pepper, to taste
1/4 cup chopped fresh cilantro

Place shrimp in baking dish.  
Season with 1 TBSP olive oil, 
Morton’s Nature Seasoning and garlic salt.  
Cut the 2 TBSP butter into cubes and place on top of shrimp.  
Bake at 400 for about 10-12 minutes or 
until the shrimp are pink and firm.  Set aside.
 
  Now, reduce the oven temp to 375.   
Coat a 13×9 baking dish with nonstick cooking spray.  
Place cooked rice in bottom of the baking dish.  
 
Heat the rest of the olive oil in a large skillet 
and add the garlic and onion.  
 Cook for about five minutes, or until 
onions are soft and transparent.  
Toss in spinach, oregano, and cayenne pepper.  
Cook until the spinach is wilted. 
Now add the shrimp and toss well to combine.  

Remove from heat and set aside.  

Making the Sauce:
In a separate saucepan, melt the butter.  
Then whisk in the flour until it’s lightly browned.
Now whisk in the broth and cook for a couple of minutes.  
Add the jalapenos and garlic powder and let it simmer 
until the sauce has a chance to thicken up.  
Add your salt & pepper to taste, remove from heat, 
 and stir in the cilantro and sour cream.  Set aside.
 
  Lay out your tortilla and spoon a couple of tablespoons 
of the shrimp mix down the center.  
Sprinkle generously with the cheese.   
Roll the tortilla and place it seam side down 
on the rice in the baking dish.
 
Top the tortillas with the jalapeno sauce.  
Bake 375 degrees for 20 minutes until hot and bubbly.   

 

 The Cast of Characters:  
 Put the oil and butter in the  pan…
Add the chopped onion…
Add the garlic…
Cook about 3-5 minutes…
Add the bag of baby spinach…
So green and pretty! 🙂
Throw in the oregano…
And the cayenne and stir until spinach is wilted; set aside…
Put the thawed shrimp in a baking dish and 
add a couple of tablespoons with olive oil…
Season with some salt and pepper or my favorite–
Morton’s Nature Seasoning…
And some shakes of garlic salt…
 
 Cut up the 2 remaining tablespoons of butter 
and place on the shrimp…
strategically like this…
just saying…
Bake 400 degrees about 10-12 minutes until pink and firm…
They will then look like this…perfect!
You can leave them as above or you can take it to the next level…
like me…
sorry…
I just like grill marks…
it’s a condition…
I was born with it…
Anyway…
Then I placed them on the George Foreman for a couple of minute to get that grill mark I love…
 
 
Mmmm…
I ate a few just like this…
They were yummy!
 
 
I then took the tails off next…
it’s an important step…
you don’t want anyone biting into an enchilada 
and crunching down on that!  
 
Toss them in with the spinach and set aside again 
while you make the incredible jalapeno sauce…
 
 
Melt the butter and add the flour…
 
Whisk until smooth and creamy…
And add the chicken broth…
And cook until lightly brown in color…
Exciting!
Next stir in the chopped jalapenos….
And chopped cilantro…
Stir in the sour cream…
Wowee!!!
You are gonna love this sauce…
Trust me…
It’s life changing…
You’ll see…
 Ok…
Put your 2 cups of prepared rice in your baking dish…
I used and 8×8…
 
Now, we’re gonna assemble the enchiladas…
Spoon the shrimp and spinach mixture in each tortilla…
Add some shredded cheese…
 
 
 Roll it up and place on top of the rice…
Continue until all the shrimp mixture is used…
it took about 5 tortillas for me…
Now pour on that amazing sauce…
Spread to the edges…
 Bake 375 degrees about 20 minutes until hot and bubbly…
This was so very, very good!  
Even the reheated leftovers at work were delicious!
Hope you enjoy 🙂
Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Lisa’s Corn and Crab Chowder Recipe

  • Pineapple Shrimp Bacon Skewers Recipe

    Pineapple Shrimp Bacon Skewers Recipe

  • Grilled Fish with Watermelon Salsa Recipe

    Grilled Fish with Watermelon Salsa Recipe

  • Grilled Lobster Tails Recipe

    Grilled Lobster Tails Recipe

  • Quick Shrimp Scampi Recipe

    Quick Shrimp Scampi Recipe