[h2]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.
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[h2]Onto the Yoder smoking with Pecan pellets
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[h2]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.
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[h2]Removed the shrimp and let cool enough to handle - gave them a rough chop and set aside to be added to the enchilada stuffing. [/h2]
[h2]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.
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[h2]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.[/h2][h2] [/h2]
[h2]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.
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[h2]Ready to come off the Yoder
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[h2]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.
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[h2]These will be making a regular appearance in our house!! They were amazing!![/h2]
Started with 1 1/2 lbs of shrimp, cleaned and the tails removed. Tossed in Roasted Garlic Olive Oil and seasoned with BPS Money.
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