Smoked shrimp enchilada w/red pepper cream~ b
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Smoked shrimp enchilada w/red pepper cream~ b
  Smoked    Sauces    Shrimp    Pepper    Creams  
Last updated 6/12/2012 1:23:22 AM. Recipe ID 56409. Report a problem with this recipe.
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      Title: Smoked shrimp enchilada w/red pepper cream~ b
 Categories: Bbq sauces
      Yield: 4 Servings
 
      1    Bag wood chips for smoking
           Soaked in water
      1    Chipotle pepper
      2    Serrano peppers
      2    Tomatoes -- seeded
      1    Red onion
      3    Red bell peppers -- split
           And seeded
      1    Turnip
      4    Cloves garlic
      1 ga Beef stock
      2 tb Dry mustard
      3    Carrots -- chopped
    1/2 c  Raspberry vinegar
    1/2 c  Brown sugar
      1 c  Ketchup
      2 c  Heavy whipping cream
      1    Red bell pepper
      1 c  Sour cream
           Salt and pepper -- to taste
      2 oz Sun-dried tomatoes -- soaked
           And diced
      3 oz Sweet onions -- diced
      1 c  Fresh corn kernels
      1 c  Mushrooms -- diced
    1/2 c  Green onions -- thinly
           Sliced
     15    Smoked shrimp -- diced
      4    Flour tortillas
      1 pt Heavy whipping cream --
           Reduced by half
      2 tb Lime juice -- use
           Fresh-squeezed
      1 tb Unsalted butter
           Salt and pepper -- to taste
 
  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.
  
  




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Recipe ID 56409 (Apr 03, 2005)

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