The Real New Orleans Style Restaurant's Shrimp and Grits
Bejas in Fredericksburg brings the flavors of Baja, Mexico to the plate in this easy, but flavorful enchilada made with marinated shrimp, a colorful mango salsa and a cheesy cream sauce spiked with sherry.
Make the enchiladas In a medium bowl, toss the shrimp with the Old Bay and dill. Season with salt. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 400 degrees. In a large pot, heat the heavy cream until it just comes to a boil. Add the cheese and stir until smooth, then add the wine and cornstarch. Reduce the heat to moderately-low and simmer until the sauce begins to thicken, 2 to 3 minutes. Remove from the heat and season to taste.
In a large skillet, heat the oil until shimmering. Add shrimp and cook over moderately-high heat, flipping once, until just cooked through, about 2 minutes. Transfer to a work surface and let cool slightly. Roughly chop.
Make the salsa In a small bowl, combine all of the ingredients. Season with salt.
Moisten the tortillas with a little oil. Warm over your stove top or under the broiler until flexible.
Lay out the tortillas and fill with the shrimp. Gently roll up and arrange in a 9-by-13-inch baking dish, folded side down. Pour the cream sauce on top and bake for about 10 minutes, or until hot and bubbly.
Serve with rice and beans and a couple spoonfuls of mango salsa.
This recipe is courtesy of Bejas in Fredericksburg.