Friday, June 17, 2016

Sweet Corn and Shrimp Enchiladas with Almond Pesto


The combination of shrimp and sweet corn is so summery and fresh. These enchiladas are chock-full of seasonal veggies and herbs and are sure to become a family favorite!


1. Preheat oven to 375. 
2. Heat olive oil in a large skillet over medium-high heat and add garlic; cook for 30 seconds. Add shrimp, chili powder, cumin, salt and pepper and cook for 1 minute longer (or until the shrimp is pink). 


3. Add the green onion, red pepper, basil, corn, butter, cream and flour and stir until thickened. Remove pan from heat. 


4. Pour one can of green chiles into a 13x9 pan. Microwave the tortillas for 30 seconds. Fill each tortilla with the shrimp mixture, roll up and place in the pan. Pour any remaining fillinw over the top, followed by the remaining can of green chiles and the cheese. Bake 25 minutes covered with foil; uncover and cook for 10 minutes longer. 





5. While the enchiladas bake, place the pesto ingredients in a food processor and process until smooth. Transfer to a serving bowl. 


6. Let the enchiladas rest for 5 minutes, then serve topped with pesto. 


Sweet Corn and Shrimp Enchiladas with Almond Pesto
Makes 10 enchiladas

All you need:
2 tablespoons olive oil
2 garlic cloves, minced 
1 pound peeled, deveined shrimp
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch green onion, sliced
1 red pepper, diced
10 fresh basil leaves, chopped
4 ears corn, kernels removed
1 tablespoon unsalted butter
2 tablespoons heavy cream 
2 tablespoons flour
10 white corn tortillas
1 1/2 cups shredded pepper jack cheese 

Pesto
10 fresh basil leaves
1 bunch green onion, sliced
1/2 cup olive oil
1/2 cup toasted almonds
Juice and zest of 1 lime 
1 garlic clove
Salt and pepper, to taste

All you do:
1. Preheat oven to 375. 
2. Heat olive oil in a large skillet over medium-high heat and add garlic; cook for 30 seconds. Add shrimp, chili powder, cumin, salt and pepper and cook for 1 minute longer (or until the shrimp is pink). 
3. Add the green onion, red pepper, basil, corn, butter, cream and flour and stir until thickened. Remove pan from heat. 
4. Pour one can of green chiles into a 13x9 pan. Microwave the tortillas for 30 seconds. Fill each tortilla with the shrimp mixture, roll up and place in the pan. Pour any remaining fillinw over the top, followed by the remaining can of green chiles and the cheese. Bake 25 minutes covered with foil; uncover and cook for 10 minutes longer. 
5. While the enchiladas bake, place the pesto ingredients in a food processor and process until smooth. Transfer to a serving bowl. 
6. Let the enchiladas rest for 5 minutes, then serve topped with pesto. 

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