'Creamy Cajun Shrimp Enchiladas'
Source: Adapted from Tangled Noodle
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 lbs raw medium shrimp, peeled and deveined
2 tablespoons Cajun or Creole seasoning (or more, to taste)
1 cup heavy whipping cream
2 tablespoons cornstarch mixed with 1 tablespoon cold water
8 large flour tortillas
1. Heat oven to 325.
2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes.
3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat.
4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top.
5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro.
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