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Shrimp Enchiladas1

This recipe is very loosely based upon Elizabeths Edible Experience’s recipe for Crawfish Enchiladas.


1# split and deveined shrimp in their shells

1-1/2 cups heavy cream

½ cup chopped onion

½ cup bell pepper

4 oz. canned green chiles

1 clove garlic, minced

A couple dashes each of oregano, red pepper, white pepper, salt

Oil for frying

1 dozen corn tortillas

3 Tbsp. sour cream

2 cups grated cheese, like Monterey Jack or a Mexican mix

3 green onions

Shell shrimp, saving the shells. Rinse shells and shrimp separately. Set shrimp aside on towel to dry.

Add the shells to a medium saucepan with cream and let simmer awhile. The shrimp shells should turn orange. Keep warming or at a very light simmer while you’re fixing the other things. Your purpose is to flavor the cream with shrimp. This is the secret that makes it so, so delicious.


Saute chopped onion and chopped bell pepper together until soft and then add canned chiles and garlic. Sprinkle with dried oregano, white pepper, red pepper, and salt. Continue sauteing until the garlic is soft.


Heat a small frying pan with oil and soften about a dozen corn tortillas by dipping into the hot oil and turning, each one should only take about 15 seconds or less. Stack them between paper towels to drain.

Strain the shells out of the cream and discard the shells.


Stir the onion, pepper mixture into the shrimp-flavored cream. [Save the saute pan to fry the shrimp.] Stir in sour cream, then stir in 1-1/2 cups grated cheese. Set aside.


If the shrimp are quite large you will need to chop them into bite-size pieces. Stir-fry the shrimp in the saute pan with green onions and another dash of dried oregano, white pepper, red pepper, and salt.


Once the shrimp is no longer translucent, remove from heat. Stir in a bit of the sauce. This is the filling.

I used an 11” x 7” baking dish. Stuff the tortillas with shrimp mixture. The tortillas I used fit about ten down the dish and two were placed in the gap along one side. Pour remaining sauce over all. Sprinkle with remaining grated cheese. Heat at 350 degrees for 15 minutes or so, until cheese has melted.

The first time I made these I didn’t have enough sauce and the second time I used 2 cups cream (pictured) and that was too much. 1-1/2 cups should do it. And I also didn’t use enough shrimp in these pictures.