These savory shrimp enchiladas are a delightful twist on a classic dish, featuring perfectly seared shrimp, a medley of spices, and a creamy sauce, all wrapped in warm tortillas for a satisfying meal.
Ingredients
1 pound Shrimp
to taste N/A Salt
a dash N/A Cayenne Pepper
1 tablespoon Avocado Oil
1 cup Diced Peppers
1 medium Onion
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Cumin
to taste N/A Black Pepper
1 teaspoon Chipotle Pepper
2 cloves Minced Garlic
as needed N/A Water
1 can Lobster Bisque
2 tablespoons Tomato Paste
1/4 cup Cilantro
8 N/A Tortillas
1 cup Monterey Jack Cheese
1 cup Cheddar Cheese
for garnish N/A Jalapeños
for garnish N/A Radishes
for serving N/A Sour Cream
for serving N/A Hot Sauce
for serving N/A Lime Wedges
Method
Begin by preheating your oven to 450°F (230°C). In a mixing bowl, generously season the shrimp with salt and a hint of cayenne pepper, mixing gently to coat evenly.
In a skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the seasoned shrimp in a single layer, making sure not to overcrowd the pan. Sear for 30 to 60 seconds on each side, then transfer the shrimp to a bowl. Repeat the process in batches and set the seared shrimp aside in the refrigerator to cool.
Using the same skillet, toss in diced peppers and onions along with a generous pinch of salt. Reduce the heat to medium and sauté until the onions are translucent, stirring occasionally for about 3 to 5 minutes.
Stir in the chili powder, smoked paprika, cumin, black pepper, chipotle pepper, and minced garlic; continue to sauté for an additional 1 to 2 minutes. Reserve 8 rounded tablespoons of this vegetable mixture in a separate bowl for later use.
Deglaze the pan by pouring in water, scraping up any flavorful bits from the bottom. Stir in the lobster bisque along with a few tablespoons of water used to rinse the cans. Add tomato paste, crank up the heat to medium-high, and mix until everything is well incorporated. Allow the sauce to simmer, then reduce the heat to medium and let it simmer for 5 to 10 minutes, stirring occasionally.
Retrieve the chilled shrimp from the fridge and add any juices they released back into the sauce. Turn off the heat, mix in the chopped cilantro, and taste to adjust seasoning with salt and black pepper as needed.
Pour half of the sauce into a large baking dish (approximately 15x10 inches) to create a base layer.
Brush both sides of each tortilla with avocado oil. In a bowl, mix together Monterey Jack and Cheddar cheese.
On each tortilla, layer 1/4 cup of the cheese mixture, followed by 4 shrimp, a spoonful of the reserved vegetable mix, and an additional 2 tablespoons of cheese. Roll each tortilla tightly, ensuring the seam is on the bottom.
Place 8 rolled enchiladas seam side down in the baking dish and cover them with the remaining sauce. If desired, sprinkle any leftover cheese on top.
Bake in the preheated oven until the top is golden brown and the sauce is bubbling, which should take about 20 to 25 minutes. Let the enchiladas rest for about 10 minutes before serving. In the meantime, garnish with sliced jalapeños and radishes.
Serve the enchiladas with extra sauce drizzled over the top, garnished with additional jalapeño slices, radishes, and chopped cilantro. Offer sour cream, hot sauce, and fresh lime wedges on the side.
