Shrimp Enchiladas with Aji Cream Sauce Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes

 

Beto's Latin Grill Enchiladas Al Guero (Shrimp Enchiladas with Aji Cream Sauce)

Aji Amarillo Cream Sauce

3 tablespoons canola oil
3/4 onion, cut into 1/4-inch cubes
1 tablespoon minced garlic
1 cup white wine
1/2 cup lime juice
8 tablespoons aji amarillo paste (see Note)
2 cups heavy cream
3 cups seafood stock (bottled clam juice could be substituted)

Shrimp Filling
3 tablespoons canola oil
1/4 onion, cut into 1/4-inch cubes
1 teaspoon minced garlic
1 poblano pepper, roasted, seeded and cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 pounds (21-25 count) shrimp, peeled, deveined and cut
into 1/2 -inch pieces

To Finish
Oil
20 corn tortillas
1 recipe Shrimp Filling
1 recipe Aji Amarillo Cream Sauce
1 pound mozzarella cheese, grated
1 red onion, thinly sliced
1/4 pound cotija cheese, grated

For Aji Amarillo Cream Sauce: Heat oil in a pan; add onion and garlic and sauté until tender. Add white wine, lime juice, aji paste, cream and seafood stock.Bring to a slow boil, simmer over medium heat until thickened and reduced by about one half, approximately 20 to 30 minutes.

For Shrimp Filling: Heat oil in a pan, add onion and garlic and sauté until tender. Add poblano and bell pepper and stir. Add salt, pepper and oregano, stir, then add shrimp. Cook over medium heat for 5 minutes or until shrimp are slightly pink. Do not overcook.

To finish: Heat oil in a frying pan. Dip tortillas in hot oil, just until limp, about 5 seconds.

Fill tortillas with shrimp filling, sprinkle on a bit of mozzarella and drizzle a tablespoon of aji sauce over top. Roll enchilada, place seam side down in a large greased casserole dish and top with sauce.

Sprinkle mozzarella evenly over top and bake in a preheated 350 degree F oven for approximately 5 to 7 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with sliced red onion and top with cotija cheese.

NOTE: Aji amarillo paste (yellow hot pepper paste) is available at Latin markets.

Makes 8 to 10 servings.

Source: Beto's Latin Grill, San Antonio, Texas

    
Razzle Dazzle Recipes

Don't forget to visit our other Recipe Site at
That's My Home