Shrimp And Poblano Salad With Tortillas Recipes
POBLANO-SHRIMP ENCHILADAS
Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.
Provided by ruby rodriguez
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PEEL shrimp, and devein, if desired.
- Coarsely chop shrimp, and set aside.
- BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
- Set aside.
- SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
- Remove from skillet, and chop.
- RETURN chopped pepper to skillet.
- Add onion and next 5 ingredients; sauté 4 minutes.
- Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
- Stir in sour cream.
- HEAT tortillas according to package directions.
- Spoon shrimp mixture evenly down center of each tortilla, and roll up.
- Arrange, seam side down, in prepared pan.
- Top with sauce, and sprinkle with cheese.
- Cover and chill up to 1 day ahead.
- BAKE at 350° for 25 minutes or until thoroughly heated.
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- In a small food processor or blender cup add the lettuce tops, mayo, garlic, and serrano. Blend until smooth and season with salt to taste. Reserve in the fridge for later.
- Preheat a large pan, preferably a cast iron over medium high heat. In a large bowl toss together the prepped poblanos, zucchini, shrimp, cumin, and oil. Season this with generously with salt and pepper. Add to the hot cast iron and cook stirring every so often until the shrimp are cooked through. About 4-5 minutes.
- Remove the shrimp to a plate for later. Continue to cook the veggies until they are blackened in spots, another 4-5 minutes. When you are doing this do not mix them around too much, you want them to have contact with the pan to get some color on them.
- Now place your lettuce in the bowl, toss with the cooked shrimp, the hot veggie mixture, and crumbled cheese. Serve with the creamy serrano sauce alongside for dressing the salad. Enjoy!
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