Shrimp and Corn Enchiladas with Scallion-Jalapeno Sauce
- Prep Time 0:20
- Cook Time 0:40
- Estimated Cost $18.00
- 6 Comments
Even though it’s not BrokeAss, we sure do love shrimp. Fortunately, this recipe is a fantastic way to really maximize that delicious shrimp flavor without spending a fortune on it. Kosher-keepers can replace the shrimp with a firm white fish like tilapia and vegetarians can use tofu instead of the shrimp or just increase the veggies.
- 6 corn tortillas $1.50
- 1/4 lb raw medium-sized shrimp, shelled, deveined, and chopped $4
- 1 cup frozen white corn (we love the "fire-roasted kind") $1.50
- 1/2 cup frozen green peas $1.50
- 1 small white onion, chopped $1
- 3 cloves garlic, minced Pantry
- 1 small bunch cilantro (including cleaned stems), chopped $1
- 2 jalapeno peppers, seeds and stems removed, chopped $2
- 4 scallions, chopped--a few slices reserved for garnish $1
- 1 cup half-and-half $1.50
- 1 cup shredded jack cheese $3
- 2 tbsp olive oil Pantry
- salt and pepper to taste Pantry
Recipe Serves 2
- Preheat the oven to 375 degrees F and grease a square 8"x 8" pan. Set aside.
- Heat 1 tbsp of the olive oil in a medium skillet and add the onions. Cook for 2-3 minutes or until translucent. Add the shrimp, corn, peas, salt and pepper and cook very briefly--just until the shrimp turn pink and firm. Remove from heat and transfer to a medium bowl. Allow to cool.
- While the shrimp mixture cools, heat the remaining tbsp of olive oil over medium-high in a medium saucepan. Add the cilantro, jalapenos, garlic, and scallions. Cook for 3-4 minutes, stirring occasionally. Add the half-and-half and reduce heat to a simmer. Cook uncovered for 2-3 minutes, stirring occasionally--the half-and-half will thicken. Once the jalapenos begin to soften, either remove from heat and puree in a blender/food processor or use an immersion blender to puree until smooth.
- To assemble the enchiladas, stir half of the cheese into the cooled shrimp mixture, reserving the other half. Fill each tortilla with 1/4 cup filling and a drizzle of the sauce. Roll and place seam-side down in the greased pan. Repeat until all of the tortillas and filling have been used up. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake covered with aluminum foil for 30 minutes. Carefully remove foil and cook uncovered for a remaining 10 minutes until cheese is lightly browned and bubbly. Garnish with reserved scallions.