Text 11922, 87 rader
Skriven 2014-04-09 07:10:12 av Dave Drum (1:261/38)
Ärende: Chile 5931
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Shrimp Enchilada w/Red Pepper Cream, BBQ Sauce
 Categories: Bbq, Seafood, Vegetables, Chilies, Sauces
      Yield: 4 Servings

      1    Chipotle
      2    Red, ripe serranos
      2 lg Tomatoes; seeded
      1 lg Red onion
      3    Red bell peppers; split,
           - seeded
      1 sm Turnip
      4 cl Garlic
      1 ga Beef stock
      2 tb Dry mustard
      3 lg Carrots; chopped
    1/2 c  Raspberry vinegar
    1/2 c  Brown sugar
      1 c  Ketchup
      2 c  Heavy whipping cream
      1 lg Red bell pepper
      1 c  Dairy sour cream
           Salt and pepper
      2 oz Sun-dried tomatoes; soaked,
           - diced
      3 oz Sweet onions; diced
      1 c  Fresh corn kernels
      1 c  Mushrooms; diced
    1/2 c  Green onions; thin sliced
     15    Smoked shrimp; diced
      4    Flour tortillas
      1 pt Heavy whipping cream;
           - reduced by half
      2 tb Lime juice; fresh-squeezed
      1 tb Unsalted butter
           Salt & pepper
           Wood chips; soaked

  PREPARE THE BARBECUE SAUCE: Start a charcoal fire in
  outdoor grill. When coals are white-hot, cover with soaked
  wood chips. Place chipotle and serrano chilies, tomatoes,
  red onion, 3 red bell peppers, turnip, and garlic on grill
  and cover. Adjust dampers to reduce heat and smoke
  vegetables for about 20 minutes. (When vegetables are
  done, smoke shrimp for enchilada filling for about 15 to
  20 minutes.)

  Add vegetables to beef stock and reduce to 1 quart.
  Meanwhile, reduce brown sugar and raspberry vinegar to
  syrup consistency. Strain vegetables from stock and
  discard. Add carrots, mustard, and vinegar-sugar mixture
  to stock and simmer until carrots are done. Puree sauce in
  blender and strain. Return to heat, add ketchup, and
  reduce until sauce coats the back of a spoon. Add salt and
  pepper to taste.

  CHEF'S NOTE: Adjust amount of chilies for hotter sauce.

  PREPARE THE RED PEPPERS: Over an open flame, roast the red
  bell pepper until skin is charred black and begins to
  loosen from the pepper. Immediately immerse pepper in ice
  water. When cool, peel and seed pepper and place in
  blender with sour cream. Puree until smooth and add salt
  and pepper to taste.

  CREATE SMOKED SHRIMP ENCHILADAS: Saute sun-dried tomatoes,
  diced sweet onion, corn kernels, mushrooms, and green
  onions in butter until slightly soft. Add shrimp,cream and
  lime juice and reduce. Taste for salt and pepper.

  Place equal amounts of fillings in center of tortilla and
  roll the tortilla in a cylinder.

  Garnish each tortilla with a dollop of Red Pepper Cream
  and pour barbecue sauce around the enchilada.

  Recipe By: Mark Haugen of Tejas, Minneapolis, MN

  Uncle Dirty Dave's Archives

MMMMM

... Let's have some new cliches. - Samuel Goldwyn

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)