Shrimp Enchiladas

Chilada and Corn Chum Construction

• Get oven to 350, start your charcoal grill, and a pan big enough to house your shrimp to medium heat.
• Assuming you got the cheeses grated and crumbled. Put all of them except half of the oaxaca in a large bowl. Save half the oaxaca for sprinkling over enchiladas.
• On a foil layered cookie sheet lay out the bacon. If you have a grate put that on cookie sheet then bacon on top of grate.
• Put bacon in oven and set timer for 30 minutes.
• Drop 2 tbsp butter and garlic slices in pan and cook until brown.
• Pull from heat and let cool.
• Pour a little olive oil on the corn and sprinkle Cottonmouth on them. Place them on cool side of grill.
• Pour a little olive oil on shrimp and sprinkle some Cottonmouth.
• Grilling the shrimp we’re doing a hot sear and pull. They won't be cooked, just trying to get a fire kiss grilled flavor. So put them over hot part of grill and sear for about 1 minute per side and pull them.
• Spin the corn if they need to be spinded.
• Chop your shrimp into pieces. Mine were chopped irregular from ¼ to ½ inch.
• Toss the chopped shrimp in the cooled garlic butter pan we did earlier.
• Once the shrimps coated and cooled, dump them in the cheese bowl. Clean the pan we need it again.
• What’s the bacon doing?
• Cut your poblano top and bottom tip off. Slice long ways down skinnier side so you have 2 pieces about 3x3”. Scrape, cut, or remove seed and veins.
• Cut 2 hamburger like slices of your purple onion about ¼ inch thick.
• Bring your salt, poblano and onion pieces out to grill and put them on it. Dash with salt.
• Your corn should be cooking pretty good so start spinning to get grill flavor all over. Flip poblanos and onion until grilled to your perfection. Finish out these 3 things and we’re done with the grill.
• Cut your grilled poblano into ¼ inch squares or smaller. Drop in cheese bowl. You won’t really taste the poblano but will feel the slight heat. Nothing painful.
• Hoping the bacon is done, chop or crumble them into ¼ to ½ inch pieces. Drop it in the cheese bowl. Leave oven at 350.
• Mix everything up in the cheese bowl well until you have enchilada guts. 😂
• Spray no stick, butter, or put a thin layer of sauce on bottom of Pyrex. This makes quite a bit so you may need 2 Pyrexes. Mine made 15 (I think) about 2” round and took 2 Pyrexes.
• Take a tortilla in hand and place about ½ cup of the enchilada guts in it.
• Push end to end and roll. Like a cigar.
• Place seam side down in Pyrex.
• Do # 23 thru 25 until you’ve run out of the mix.
• Cover enchiladas with remaining grated oaxaca cheese.
• Cover finished Pyrexes with aluminum foil and put in 350 degree oven.
• Cook for 45 minutes.
• Pull foil and bake for additional 15 minutes.
• Turn off oven a put cooked enchiladas in safe spot to cool.
• Heat pan to medium heat.
• On a plate cut corn kernels of your 3 ears of corn.
• Cut up your grilled onion and throw on corn.
• Put 1 tbsp butter and garlic in pan and push around until brown.
• When browned pour over plate of corn.
• Taste for salt, dash if needed.
• Mix the 2 tbsp of mayonnaise with the corn. You can add more mayonnaise if you want. I find less is better. Something weird happens with the corn chum when less mayonnaise is added. I don’t know what the hell it is but it’s nice.
• Also, if you read this before pulling the trigger a grilled cut up pepper makes the corn chum extra jazz hands.
• Plate your plates and get after it!