The EV was thrilled to host the first guest chef, Jackie Wheeler who made this amazing Shrimp Enchilada dish. Not quite Vegetarian but certainly fits into the Pescatarian category. It was a great meal made by a great person and definitely a recipe to save. Jackie is welcome into the EV kitchen ANY time!
1 pound medium shrimp, peeled and de-veined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 cup carrots, peeled and grated
3 cups baby spinach
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) corn tortillas, warmed
2 cups Monterey Jack cheese
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.
Thank you Jackie for sharing a great meal and great company with us!