Shrimp Enchiladas

To say that my husband likes enchiladas is an understatement. The last time I made these, he ate most of the batch, I'm talking eighteen enchiladas, in just over 36 hours. He also loves seafood of all kinds, so when I saw this recipe for shrimp enchiladas I knew I had to make it for him. He's been going through a hard time lately and I thought it would be nice to do something special just for him.

They were a huge hit! They weren't any more difficult to put together than the chicken enchiladas I like to make and they were MUCH better. I'm going to use the steps in this recipe to make my chicken enchiladas from now on. No more cream of chicken soup for us, we are movin' on up to the homemade cheese sauce.

I made several changes to the original, so make sure to click back to The Piggly-Wiggly blog for her take on the recipe.


Shrimp Enchiladas
Inspired By: The Piggly-Wiggly

1 sweet red pepper, chopped
1 orange bell pepper, chopped
1 medium onion, minced
2 Tbsp butter
1/2 tsp oregano
1 1/2 tsp Paula Deen's House Seasoning
3/4 cup whipping cream
1 Tbsp all-purpose flour
8 ounces shredded Monterey-Jack cheese, divided
8 ounces Pepper-Jack cheese, divided
1/2 cup sour cream (Used fat-free)
1 Tbsp butter
1-1/2 pounds shrimp, peeled and deveined
1 can diced tomatoes, drained (next time I'll use fresh)
(9-inch) flour tortillas

Directions:

Preheat oven to 350 degrees F.

Sauté peppers and onion in the butter until crisp-tender (approximately 3-4 minutes). Add oregano, house seasoning, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add half of the cheese mixture; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt the 2 Tbsp butter. Sauté shrimp until pink. Remove and chop; return to butter. Add tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 13x9 glass baking dish.

Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 30 to 35 minutes.

Pioneer Woman's Penne alla Betsy

When I'm cooking, Sadi likes to post up between the stove and the refrigerator. She's not really there to catch falling food objects or to beg for bites. I think she just lays there to inject herself into the center of my activities. She doesn't care that I'm stepping over her or hitting her in the back with the refrigerator door. She just likes to be in the middle of things.

This picture is a good example of Sadi's new springtime 'do. Any of you guys out there with an indoor lab know of that which I speak...their massive shedding capabilities, especially in the spring when it's warming up. To combat the vacuum clogging amounts of Sadi-hair that cover our carpets in the spring, Brent gave Sadi a #6 all over. I'll admit, it's helped with the shedding (a LOT) but it's made my beautiful shiny black dog kinda flat and dull. I've requested that next time he trim her, he avoid anything above the collar line and that he leaves alone my favorite part ever...her Burt Reynolds-quality curly chest hair.

Onto the food:

My husband loves shrimp so he was especially excited when I told him about this recipe, the Pioneer Woman's Penne alla Betsy. I need some help though, interneters. My tomato cream sauce was not creamy. It was very thin. Where did I go wrong? I've seen beautiful pictures of this recipe as prepared by other bloggers (and the PW herself). So, calling all chefs. Tell me, what did I do wrong?

Pioneer Woman's Penne alla Betsy

Ingredients:

• 1 lb shrimp
• 3/4 lb penne pasta
• Butter
• Olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 8 oz. can tomato sauce
• 1 cup heavy cream
• fresh parsley
• fresh basil
• salt and pepper

Cook the pasta as directed, until al dente.

Peel, devein and rinse (under cool water) the shrimp. Or be like me and buy pre-cooked shrimp in the Archer Farms bag at Target.

Heat about 1 tbsp butter and olive oil in the skillet, cook the shrimp for a couple minutes until opaque (I went ahead and did this step, even though my shrimp were pre-cooked, in order to warm them up and to season them). Don't overcook. Remove to a plate and let cool for a few minutes.

In the same skillet, heat 2 tbsp butter and 2 tbsp olive oil. Saute the garlic and onion for a few minutes. While it's cooking, use this time to remove the tails from your shrimp (if they have them) and cut them into bite sized pieces. To the onions and garlic, add the wine (I didn't have any wine in the house so I had to use chicken stock). Allow to reduce for a few minutes, stirring occasionally.

Now add the tomato sauce, stirring well to combine. Reduce the heat to low and add the cream, stirring all the while. Allow to simmer while you chop your herbs (I didn't have any because my basil plants are still babies, I definitely missed the green color and yummy flavor it would have added).

Add the shrimp back into the sauce, toss to coat. Add the drained penne to the skillet and stir it all up. Season to taste and enjoy with a crispy piece of bread! Yum!