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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.
Onto the Yoder smoking with Pecan pellets
While the shrimp was cooking I started the jalapeņo 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.
Removed the shrimp and let cool enough to handle - gave them a rough chop and set aside to be added to the enchilada stuffing.
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.
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.
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 jalapeņo 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.
Ready to come off the Yoder
Ready to eat!! Shrimp Enchiladas with extra jalapeņo cream sauce poured over the top and a side of spanish rice all garnished with fresh HOT pico de Gallo.
These will be making a regular appearance in our house!! They were amazing!!
Started with 1 1/2 lbs of shrimp, cleaned and the tails removed. Tossed in Roasted Garlic Olive Oil and seasoned with BPS Money.
Onto the Yoder smoking with Pecan pellets
While the shrimp was cooking I started the jalapeņo 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.
Removed the shrimp and let cool enough to handle - gave them a rough chop and set aside to be added to the enchilada stuffing.
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.
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.
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 jalapeņo 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.
Ready to come off the Yoder
Ready to eat!! Shrimp Enchiladas with extra jalapeņo cream sauce poured over the top and a side of spanish rice all garnished with fresh HOT pico de Gallo.
These will be making a regular appearance in our house!! They were amazing!!
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