Sunday, September 13, 2009

Shrimp Enchilada

Sunday was game day!

My husband was very excited to watch his team, the NY Giants (we are from NJ originally) play the Washington Redskins (we now live just outside of DC, in VA). I knew he was not going to want to tear himself away from the TV to have dinner, so I decided we would all eat buffet style in the family room.

On the menu, were chips and salsa to start. Then shrimp enchiladas with Latin rice and a simple cucumber, tomato and onion salad...this meal was so, so good!

I have made these shrimp enchiladas before and they are simply out of this world. The recipe comes from MyKitchenCafe blog. Please check this blog out...Melanie's recipes are amazing!!

I'll post about the latin rice next. It was fantastic too!!

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.