Three Cheesed Shrimp ChiladasInstagram #txbut074
Made some enchiladas the other night that had great flavor but could use an extra tweak. Sometimes I do get tired of sauce and this was the night I was refusing it. After eating were great but they could have used some sauce on the bottom of Pyrex. The way I did these (no sauce) made the bottom of the enchiladas tougher. Not horrible but next time I will put a light coat of a white cream sauce, cream of chicken, or cream of mushroom between enchiladas and pan. For that foul ball these coulda been an IMO5 so I bumped them down to 4 for the fail. Some of our cheeses aren’t readily available in your area so I noted what they are similar to. Mixed cheeses will work, the store I was in didn’t have the ones labeled “similar to”.
- 10 oz queso fresco crumbled. Sort of like a dryer ricotta I find richer.
- 10 oz oaxaca grated and halved. Similar to mozzarella. Melts a little different it’s not stringy.
- ½ cup asadero grated. Similar to parmigiano.
- 1 pound peeled deveined shrimp
- 5 sliced garlic cloves
- 1 poblano
- 1 tbsp Cottonmouth
- ½ pack thin/cheap bacon 6-7 slices. no maples
- 12 to rtillas
- 2 tbsp butter
- Olive oil splashes
- Salt dash
- 3 ears of corn
- 2 slices of purple onion
- 2 sliced garlic cloves
- 1 tbsp butter
- 2 tbsp mayonnaise
- 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!
If you don’t have means to grill, then pans and ovens work. All the grill did was add a flavor. Nice, but not a have too. 😉
About The Recipes:
Hay yall! Don’t be afraid to adjust ingredients to your taste. None of these recipes came from a written measured recipe. They are made and noted on the fly. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Will hashtag recipes that match a search here and the same hashtag in the Instagram's image comments. Hashtags will look something like #txbut001. In a nut shell these are made for:
- Product testing
- Requested site feature
- Speed and cost matter
- We eat our own dog food
- Ideas for products
- Shawn gots hungry
- Couple three birds, one stone...
Thanks - Shawn