Shrimp Creamy Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 medium flour tortillas
02 -
2 tbsp butter
03 -
1 tsp ground cumin
04 -
500g large shrimp, cleaned and peeled
05 -
200g shredded Monterey Jack cheese
06 -
2 garlic cloves, finely chopped
07 -
100g green chiles, chopped (canned or fresh)
08 -
1 tsp chili powder
09 -
1 medium onion, finely diced
10 -
120ml chicken or seafood stock
11 -
2 tbsp olive oil
12 -
2 tbsp cream cheese, softened
13 -
120g sour cream
14 -
Salt and pepper as desired
15 -
1 red bell pepper, chopped small
16 -
240ml heavy cream
# Instructions:
01 -
Warm up olive oil in a big pan over medium heat. Toss the shrimp with chili powder, cumin, salt, and pepper. Cook each side for a couple of minutes until pink and cooked through. Take them out and keep them aside.
02 -
In the same pan, melt the butter. Stir in the garlic, onion, and red bell pepper, and cook them until they’re tender.
03 -
Cut the cooked shrimp into pieces, then mix with the softened veggies, chopped green chiles, cream cheese, and half of the Monterey Jack. Stir everything until it’s nicely mixed.
04 -
Turn the oven to 190°C (375°F) and grease a 23x33 cm (9x13-inch) dish. Put some sauce on the bottom. Fill your tortillas with the shrimp mix, roll them tightly, and place them seam-side down in the dish.
05 -
Mix heavy cream, sour cream, broth, and a touch of cumin in a pot over low heat. Stir and let it warm up completely until smooth. Pour it over the enchiladas.
06 -
Throw the rest of the Monterey Jack on top. Cover the dish with some foil, then pop it in the oven for 20 minutes. Take off the foil and bake for another 10 minutes till the cheese is bubbly and slightly golden.
07 -
Add fresh cilantro, jalapeño slices, or a bit of lime juice on top. Serve this dish warm alongside sides you like best.
# Notes:
01 -
Want more heat? Add extra jalapeños or drizzle your preferred spicy sauce into the filling or sauce.
02 -
To cut carbs, swap out tortillas for low-carb ones or layer the fillings to make a casserole.