Smoked Shrimp Enchilada W/red Pepper Cream~ B Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 gallon: Beef stock,
2 tbsp: Dry mustard,
3: Carrots, chopped
1/2 cup: Raspberry vinegar,
1/2 cup: Brown sugar,
1 cup: Ketchup,
2 cup: Heavy whipping cream,
1: Red bell pepper,
1 cup: Sour cream,
Salt and pepper, to taste
2 ounce: Sun-dried tomatoes, soaked
And diced,
3 ounce: Sweet onions, diced
1 cup: Fresh corn kernels,
1 cup: Mushrooms, diced
1/2 cup: Green onions, thinly
Sliced,
15: Smoked shrimp, diced
4: Flour tortillas,
1 pint: Heavy whipping cream --,
Reduced by half,
2 tbsp: Lime juice, use
Fresh-squeezed,
1 tbsp: Unsalted butter,
Salt and pepper, to taste
Directions:
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.
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 Date: Sun, 22 Jan 1995 09:09:32
~0800 (
Source from luhu.jp
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
~0800 (
Source from luhu.jp
Tags
Bbq sauces