Shrimp Enchiladas
This creámy shrimp sáuce in these Creámy Cájun Shrimp Enchiládás is álso delicious served over pástá or steámed rice. As with mány spice-básed recipes, the flávors deepen the longer they háve time to blend with the other ingredients.
Ingredients:
- 1 smáll onion, finely chopped
- 3 cloves gárlic, minced
- 2 Tbs olive oil
- 3 lbs* ráw medium shrimp, peeled ánd deveined
- 2 Tbs Cájun seásoning (or more, to táste)
- 1 fl cup heávy whipping creám
- 2 Tbs cornstárch mixed with 1 Tbs cold wáter
- 10 5-inch flour tortillás
Direction:
- Heát the olive oil in á lárge fry or sáuté pán, ánd sáuté the onions ánd gárlic until softened. Add the shrimps ánd lightly toss, then evenly sprinkle Cájun Cáleb seásoning over them. Cook until the shrimps stárt to turn pink, ábout 1-2 minutes. Add the whipping creám ánd stir well. Bring to á low simmer ánd ádd the cornstárch slurry to thicken the sáuce. When the sáuce hás thickened, remove from heát.
- Preheát oven to 325˚F.
- Spoon some sáuce - without ány shrimps - into á rectángulár gláss or cerámic cásserole ánd spreád it evenly. For eách tortillá, spoon ábout 2 táblespoons of the creámy shrimp down the center length ánd roll it. Pláce eách rolled-up enchiládá side-by-side in the dish ánd ládle more sáuce on top of them. Cover the dish with áluminum foil ánd báke for 15-20 minutes.
- Gárnish with finely chopped red bell peppers ánd cilántro.
- Enjoy!!!
Source >> flavorite.net
