Try these shrimp enchiladas with some guacamole and salsa from Spanish-R-Us at the Saturday Covington Farmers Market! Recipe by Juan de Dios Miraflores, from the Covington Farmer’s Market recipes on their website: www.covingtonfarmersmarket.org
12 6″ Corn Tortillas
1/2 Cup of Vegetable Oil
1/2 Lb of Cotija Cheese
1/2 stick butter
2 Roma Tomatoes
1 Serrano Pepper
2 TSpoon Lime Juice
1 Lb Peeled/Deveined Shrimp
2 TSpoon of Minced Garlic
1/2 Lb Pepper Jack Cheese
1/2 Lb Swiss Cheese
Cilantro
Black Pepper
Salt
1/2 Cup Whole Milk
Cooking Instructions: In a fry pan, melt the butter and add the garlic, let flavors mix and add shrimp and lime juice. Salt and pepper to taste. Once shrimp is pink, remove pan from flame and set aside. Heat up oil in another pan, once hot (sprinkle salt to check) pass the tortillas for 2 to 3 seconds and place over a paper towel. Before they cool down, place some cotija cheese crushed to make crumbs, and a few shrimps and then roll the tortillas to make them look like cigars. In a glass (heat resistant) container, place the pepper jack and Swiss cheeses, diced tomatoes and serrano pepper and milk, melt everything in the oven and stir.
Serving Suggestions: In an oval plate, serve two or three enchiladas in the middle, accompained by rice and beans. Put some shrimps on top of the enchiladas and bathe them with the melted cheese. Decorate with choped cilantro or red pepper julienned.
Additional Comments: This dish goes well with a Dos Equis Lager Mexican Beer of a Glass of Sauvignon Blanc.
