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 saut� 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 saut� 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 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.