Follow by Email:
Like us on facebook


Thursday, March 25, 2010

Shrimp Enchiladas Verde






From the kitchen of One Perfect Bite...I'm always on the lookout for meatless meals, especially at this time of year. I came across a recipe for shrimp enchiladas in Family Circle magazine last week. I had homemade salsa and really fresh shrimp in the refrigerator, so there was no reason not to give the recipe a try. It was easy to do and I was really happy with the results. I followed the original recipe to a tee, but I wanted to try it again using frozen shrimp and bottled salsa before I shared it with you. I wanted to make sure that the quality of the the ingredients I had originally used hadn't skewed the results. I made the dish again tonight and can report that the enchiladas are a really nice weekday meal. I don't think they'll ever become anybody last meal request, but you'll be pleased with the results. The enchiladas can be on the table in less than an hour, and most of that hour is cook time. Here's the recipe for shrimp enchiladas with salsa verde.

Shrimp Enchiladas Verde...from the kitchen of One Perfect Bite, Coutesy of Family Circle Magazine

Ingredients:
2 tablespoons olive oil
1/2 medium-size red onion, peeled and thinly sliced
1/2 medium-size green bell pepper, seeded and thinly sliced
1-1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 corn tortillas
1 bottle (16 ounces) tomatillo salsa (such as La Victoria)
3 tablespoons half-and-half
1 cup shredded reduced-fat Monterey Jack cheese

Directions:
1) Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
2) Heat oven to 375 degrees F. Coat a 11 x 8 x 2-inch baking dish with nonstick cooking spray.
3) Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
4) Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. Yield: 4 servings.

You might also enjoy these recipes:
Camarones a la Mexicana - One Perfect Bite
Thai Tamarind Shrimp - One Perfect Bite
Shrimp Cakes with Sweet and Sour Tomato Sauce - One Perfect Bite

48 comments:

Lynda said...

Mary, these sound like a perfect weeknight meal...my family loves anything tex-mex. thanks for sharing ; it's bookmarked!

♥ Kathy said...

If it has shrimp in it I'm there :)

Angie's Recipes said...

Don't remember when I last had some seafood enchiladas...it looks so tempting!
p.s. Mary, about the rice wine I use for Chinese cuisine, any kind of rice wine, or even medium dry sherry will work.

MaryMoh said...

Looks perfect and delicious. It's new to me. But with my favourite shrimps there, this must be super delicious.....mmm

My Little Space said...

Enchiladas already sound so inviting and now with shrimps! Gosh, that would be superb! I think you won't mind having me around, right? hehehe....

Bits of Taste said...

Hi Mary, this looks so delish!

Allie and Pattie said...

What a great weeknight meal! I just posted last night about meals that can be put on the table quickly and this proves my point! Lovely
xoxo Pattie

Catherine said...

I think this might be the first time I've seen shrimps being used for enchiladas, it looks lovely! Great pictures :D

Big Dude said...

Thanks for trying it with frozen shrimp, as that would be our norm. It looks very good.

Ciao Chow Linda said...

This is one case where shellfish and cheese definitely work together. wouldn't mind having this tonight.

Ana Powell said...

They sound absolutely delicious, very tempting x

Debbi Smith said...

I've never had enchiladas with shrimp, they sound interesting. My family does love shrimp and enchiladas though so I might just give these a try, thanks!

The Muse said...

i agree with kathy...shrimp? oh yes, count me in. i love shrimp. and can truly say this would be a no way to eat them. i hope we can try.

currently coconut shrimp is my fav!
but this does look ever so good.
when we do try it, mary, i will let you know how we liked it :)

Sandi said...

Wow this looks really good.....I love shrimp and I love enchiladas so it's a perfect combo!!

Pam said...

I have been searching for a good shrimp enchiladas recipe, I think I've found it!

Mariana said...

Felicitarile mele pentru minunatul tau blog!

Hungry Dog said...

Oh my. Is it wrong to want to eat this when it's only 8am here?!

Valérie said...

This looks delicious. I love enchiladas, but seafood ones would be new to me. I do love how versatile shrimp can be!

Mari said...

HELLO MARY, THESE SOUND DELICIOUS!!!
I WILL HAVE TO GIVE THEM A TRY THANKS FOR SHARING!!!

Rambling Tart said...

They do sound quite savory and creamy, Mary. :-) I too am looking for meatless recipes, and this sounds like a good, homey one. :-)

The Blonde Duck said...

I've been craving enchiladas for so long...

Olive said...

this looks delicious, I love shrimp and I've never made an enchilada before..thanks for sharing Mary :)

Lori said...

Yum enchiladas, one of my favorite Mexican foods. Along with ceviche, conchas, dulce de calabazza... oh sorry- can you tell I like Mexican food.

Heavenly Housewife said...

What a fabulous dinner thins would make. Looks absolutely delicious!
Please check out my new and improved blog. It just went up yesterday. I'd love to know what you think. Plus you can enter my giveaway for Amazon books :)
*kisses* HH

Harleshinn said...

Hi Mary, thanks for your comment on my blog, I wish you happy day too.
I like cooking sweet things, in fact I'm starting my own cupcakes business, it's called "Reina de Vainilla" and you can take a look at it right here: http://reinadevainilla.blogspot.com/
Oh! and don't worry, your spanish is maybe like my english. haha

Jen_from_NJ said...

I'm sure that my family would just love this - what a perfect weeknight meal!

A Year on the Grill said...

ohhhh... seafood enchiladas... little shrimp, little crab, little lobster, some sea scallops...

Nothing gets tossed anymore. I can see this recipe being made (and a little rum somewhere

Carla and Michael said...

I have to agree with most commentators; I have never had shrimp enchiladas. This looks delicious and as Dave says, it could be switched up to accomodate any seafood. A must try for us. Thanks for the inspiration.

Cathy said...

This does sound so tasty, Mary. Shrimp enchiladas are a nice change from beef and chicken.

Vanillastrawberryspringfields said...

Oh Mary ,this recipe is super delicious i can see.....ur family loves and enjoys all ur delicious to the hilt am sure ....
Bookamrked yeah it is....

Treehouse Chef said...

Wow! You have so many great recipes! I love this Shrimp echilada Verde! Also, the flower pot bread recipe. I use to enjoy this bread at a restaurant in Nashville TN and now thanks to you I can make it at home. I will be back for sure!

Arlette said...

wow this looks delicious..
its been a while since i visited the Mexican cuisine...

Great dish my friend.. thanks for sharing

DailyChef said...

Another wonderful, creative recipe, Mary. Thanks! I love enchiladas but usually just go with the traditional cheese/beef/chicken ones.

Chef E said...

I have been wanting shrimp, and what a great idea! This is on my list!

sophia said...

Even my meat-loving bro will find NO FAULT in this meal. Love it, and the juicy shrimp inside!

Bonnibella said...

You reminded me that I haven't had shrimp enchiladas in a long time. I love how this recipe works with bottled salsa and frozen shrimp, all the stuff I have in my pantry.

Thanks for stopping by my blog, I'm very much enjoying yours and followed you.

Bridgett said...

I would adore this with the shrimp. What a great take on an enchilada. You definitely don't hear of this version in the restaurants!

Debinhawaii said...

I love enchiladas verde and the fact that these are shrimp makes them all the better! ;-)

McMom said...

Thanks for trying it with frozen shrimp. I have some in the freezer right now that I need to use!

Velva said...

Mary, this shrimp enchilada dish looks amazing.
I love visiting your blog. I am never disappointed. The recipes are always fabulous.

lostpastremembered said...

You have the best recipes... I love the idea of using shrimp in the enchiladas... the dish looks so good and comforting too!

Mary said...

Just a word to all considering other seafood for the enchiladas. Shrimp and lobster both give these a wonderful crunchy texture that other seafood will not. Mary

Justin said...

all i can think is why have i never made enchiladas at home, because i totally love them, and this looks particularly awesome

~ Jane ~ said...

I LOVE seafood enchiladas! I'm trying this recipe this week.

Jamie said...

Mary this is such a great dish and I can even find all of these ingredients here in Nantes! Excellent and it sounds and looks delicious! Love dishes like this with shrimp, too, for a change from chicken and beef!

happily retired gal said...

Oh my ... these look temptingly tasty and I just might need to make some soon. Thanks for sharing ... I do love seafood ANYTHING ;-)
Hugs and blessings,

Mother Rimmy said...

How can you miss with fresh shrimp. Looks cheesy and fantastic!

Diana's Cocina said...

I enjoy seafood enchiladas. We drive to Port Aransas, TX to visit family and stop by the shrimp boat Pollyanna for our fresh shrimp. This dish sounds wonderful!

AddThis

Related Posts with Thumbnails