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Shrimp Enchiladas

Grill.em's picture
Ingredients
  Peanut oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Green onions 3 , minced
  Jalapeno peppers 3 , seeded and chopped
  Tomatillos 2 Can (20 oz), purged with juice
  Ground cumin 3⁄4 Teaspoon
  Ground oregano 1⁄2 Teaspoon
  Corn tortillas 2 , crumbled
  Peanut oil 1⁄4 Cup (4 tbs) (For Brushing Shrimp)
  Ground cumin 1⁄2 Teaspoon
  Large shrimp 1 1⁄2 Cup (24 tbs), deveined and washed
  Flour tortillas/Corn tortillas 6
  Onion 1 Large, cut into 6 slices
  Plain low fat yogurt 1 Cup (16 tbs)
  Grilled avocado slices 1 Tablespoon, grilled
Directions

To prepare sauce, heat oil in saucepan over medium heat.
Saute garlic, salt, and onions for 4 minutes, stirring often.
Mix in peppers, tomatillos, cumin, and oregano.
Add tortillas.
Simmer 4 to 5 minutes.
Cool sauce.
Puree in food processor fitted with steel blade, or use a blender.
Set aside.
Mix oil with cumin.
Brush shrimp with flavored oil.
Preheat stovetop grill.
Cook shrimp over medium-high heat, about 3 minutes, turning once.
Shrimp will turn opaque and become slightly firm.
Do not overcook or they will become tough.
Reserve.
Warm tortillas, one at a time, just a few seconds on each side on the grill.
Grill onion slices, 1 minute per side.
Remove from grill and set aside.
Preheat oven to 400° F.
Arrange 1/4 cup of grilled shrimp in center of each tortilla.
Place 1 slice of onion over shrimp.
Top with 2 to 3 tablespoons of sauce.
Roll up the tortilla and set in a flat casserole dish.
Cover tortillas with remaining sauce.
Bake 10 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Shrimp

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