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Smoked Shrimp Enchilada W/Red Pepper Cream & Barbecue Sauce
Difficulty Level: Medium Recipe Id: USA1022
Smoked Shrimp Enchilada W/Red Pepper Cream & Barbecue Sauce. - 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 tablespoons dry mustard
- 3 carrots; chopped
- 1/2 cup raspberry vinegar
- 1/2 cup brown sugar
- 1 cup ketchup
- 2 cups heavy whipping cream
- 1 red bell pepper
- 1 cup sour cream
- salt and pepper; to taste
- 2 ounces sun-dried tomatoes; soaked and diced
- 3 ounces 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 tablespoons lime juice; use fresh-squeezed
- 1 tablespoon unsalted butter
- salt and pepper; to taste
- 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.
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.
Create Smoked Shrimp Enchiladas - Sauté 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
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