Bejas Shrimp and Mango Enchiladas
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.
- 1 pound raw shrimp peeled and butterflied
- 1 teaspoon old bay seasoning plus more to taste
- 2 teaspoons Chopped Fresh Dill
- kosher salt
- 6 cups heavy cream
- 4 cups shredded Monterey Jack cheese
- ¼ cup dry white wine
- ¼ cup cornstarch
- 2 Tablespoons Oil plus more for tortillas
- 9 6-inch corn tortillas
- 1 cup diced mango
- 1 cup diced bell pepper about 1 medium pepper
- Juice of 2-3 lime wedges
- kosher salt
- Mexican rice
- black beans
- 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.
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