SHRIMP SCAMPI ENCHILADAS

On a recent trip to the coast we bought 2 lbs. of fresh shrimp and I prepared our beloved dish of Shrimp Scampi. We ate half of it for dinner one night and the next night I came up with the idea of making enchiladas with the remaining scampi. It was a scrumptious pairing of flavors and it is now on our 'must do at the beach' list of foods to make and eat. Don't let this recipe pass you by without trying it!
SHRIMP SCAMPI:
Place 2 to 3 Tbsp. of butter (do NOT use margarine) in a large skillet over medium heat. Saute 2 lbs. of fresh shrimp in the butter with 2 to 3 cloves of garlic and several healthy splashes of white wine. Cook, stirring, just until shrimp turn pink. Don't overcook it! Eat half, save the other half for the enchiladas.
SHRIMP SCAMPI ENCHILADAS:
1 (16 oz.) jar green salsa verde
1 (8 oz.) cream cheese, softened
8 flour tortillas
2 cups shredded Monterey Jack cheese
1 1/2 to 2 cups prepared shrimp scampi
1/2 cup chopped green onions
Blend the salsa verde with the softened cream cheese in a bowl. Spread 1 Tbsp. of the mixture on each tortilla. Top with the cheese, shrimp scampi and green onions. Spoon more of the sauce over the bottom of a 9X13 baking dish just to cover. Place the enchiladas seam side down over the sauce.
Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese. Bake in a preheated 375 degree oven for 25 minutes or until hot and bubbly. 
Serves 8


"I never met a shrimp or an enchilada that I didn't like!"~Adele Forbes

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