1 bag wood chips for smoking
1 soaked in water
1 chipotle pepper
2 serrano peppers
2 tomatoes -- seeded
1 red onion
3 red bell peppers -- split
1 and seeded
1 turnip
4 cloves garlic
1 gal beef stock
2 tbsp dry mustard
3 carrots -- chopped
1/2 cup raspberry vinegar
1/2 cup brown sugar
1 cup ketchup
2 cup heavy whipping cream
1 red bell pepper
1 cup sour cream
1 salt and pepper -- to taste
2 oz sun-dried tomatoes -- soaked
1 and diced
3 oz sweet onions -- diced
1 cup fresh corn kernels
1 cup mushrooms -- diced
1/2 cup green onions -- thinly
1 sliced
15 smoked shrimp -- diced
4 flour tortillas
1 pt heavy whipping cream --
1 reduced by half
2 tbsp lime juice -- use
1 fresh-squeezed
1 tbsp unsalted butter
1 salt and pepper -- to taste
A Recipe for
Smoked Shrimp Enchilada W Red Pepper Cream B
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
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| James Michener |
Food Tip |
This Recipe for Smoked Shrimp Enchilada W Red Pepper Cream B is one of thousands in the Recipes-to-go Barbecue Cookbook.
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If you enjoy this Smoked Shrimp Enchilada W Red Pepper Cream B Recipe - you should enjoy the recipe collections you can find on the websites below:
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Food Tip |
This is a recipe for Smoked Shrimp Enchilada W Red Pepper Cream B from the recipe cookbook of Recipes-to-go (Barbecue)
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal fire in
outdoor grill. When coals are white-hot, cover with soaked wood
chips. Place chipotle and serrano chiles, tomatoes, red onion, 3 red
bell peppers, turnip, and garlic on grill and cover. Adjust dampers
to reduce heat and smoke vegetables for about 20 minutes. (When
vegetables are done, smoke shrimp for enchilada filling for about 15
to 20 minutes.) Add vegetables to beef stock and reduce to 1 quart.
Meanwhile, reduce brown sugar and raspberry vinegar to syrup
consistency. Strain vegetables from stock and discard. Add carrots,
mustard, and vinegar-sugar mixture to stock and simmer until carrots
are done. Puree sauce in blender and strain. Return to heat, add
ketchup, and reduce until sauce coats the back of a spoon. Add salt
and pepper to taste.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce.
STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red
bell pepper until skin is charred black and begins to loosen from the
pepper. Immediately immerse pepper in ice water. When cool, peel and
seed pepper and place in blender with sour cream. Puree until smooth
and add salt and pepper to taste. STEP THREE: Create Smoked Shrimp
Enchiladas-- Saute sun-dried tomatoes, diced sweet onion, corn
kernels, mushrooms, and green onions in butter until slightly soft.
Add shrimp,cream and lime juice and reduce. Taste for salt and pepper.
Place equal amounts of fillings in center of tortilla and roll the
tortilla in a cylinder.
Garnish each tortilla with a dollop of Red Pepper Cream and pour
barbecue sauce around the enchilada.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32
~0800 (
Serves: 4
Smoked Shrimp Enchilada W Red Pepper Cream B Recipe brought to you by Recipes To-Go