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Shrimp Enchiladas with Goat Cheese and Chipotle Cream recipe

This would make an enticing main coursefor a special lunch or a casual gathering of friends late oneSaturday morning. Pair it with a salad and you have modern Southwesterncuisine at its best.

Recipe: Shrimp Enchiladaswith Goat Cheese and Chipotle Cream

1 cup diced leek, white and light greenparts
1/2 cup heavy cream
4 ounces mild goat cheese
Salt and freshly ground black pepper, to taste
1 teaspoon olive oil
12 shrimp (26 to 30 per pound), peeled and deveined

Chipotle Cream:
2 chipotle chilies in adobo sauce
1 cup heavy cream

4 flour tortillas, 8 inches in diameter

  • Fill a saucepan halfway with water andbring to a boil over high heat. Add the leeks, cook about 1 minute,and immediately drain and rinse with cold water. Wipe the pandry and return the leeks to the pan. Add cream, goat cheese,salt and pepper. Place the pan over medium heat and cook, stirringuntil the cheese is melted and the sauce is somewhat thickened,about 10 minutes. Set aside.
  • In a skillet heat the olive oil over medium-highheat. When hot, add the shrimp and saut until they justturn pink, 1 to 2 minutes. When cool enough to handle, slicethe shrimp lengthwise along their backs so there are now 24 piecesof shrimp.
  • For the chipotle cream: In a mini foodprocessor or with a sharp knife, very finely chop the chilies;strain into a small saucepan. (There should be about 1 tablespoonpuree.) Add the cream to the pan and heat over medium heat, whisking,until the mixture is smooth and heated through.
  • To assemble: Preheat oven to 350°F(175°C).
  • Divide the cheese-leek mixture evenlyamong 4 tortillas, placing the mixture along the length of thecenter of the tortillas. Place 4 shrimp pieces on top and rollup into a cylinder.
  • Place in an 8 x 8-inch ovenproof dishand pour the chipotle cream over all; cover with foil.
  • Heat in the oven until warmed through10 to 15 minutes.
  • Remove from the oven and, with a spatula,place 1 enchilada on each plate. Top each with 2 pieces of theremaining shrimp and surround with a spoonful of the sauce fromthe bottom of the baking dish. Serve immediately.

    Serves 4.

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