Try this Smoked Shrimp Enchilada W/red Pepper Cream, Barbecue Sauce recipe, or contribute your own.
Suggest a better descriptionSTEP 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. CHEFS 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. Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Gary Watson
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1120g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 2392 | ||
Calories from Fat: 1158 (48%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 128.7g | 172 % | |
Saturated Fat 68.2g | 341 % | |
Monounsaturated Fat 41.9g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 370.1mg | 114 % | |
Sodium 3205.1mg | 111 % | |
Potassium 2498.6mg | 66 % | |
Total Carbohydrate 272.9g | 80 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 253.2g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2392
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.