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Shrimp Enchiladas with Salsa Verde
eenie meenie
Posts: 4,394
Prep for the tomatillo salsa verde
Grilling shrimp
Enchilada filling
Ready for the egg
Off the egg
Served with cilantro-lime rice, guacamole, beer, and margaritas.
Grilling shrimp
Enchilada filling
Ready for the egg
Off the egg
Served with cilantro-lime rice, guacamole, beer, and margaritas.
Comments
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LAWDAMERCY dat looks WONDERMUS! :woohoo:
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Hoss, the secret is in the first pic. "The Powerful Hand". :laugh: :laugh: :laugh: It helps to have divine intervention.
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I'm gettin one!Looks like it WORKED!
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Wow! I'm going to be in Cozumel in 8 days, and I only hope I can find such good stuff. That looks really wonderful.
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Basscat, sure wish I was going to be in Cozumel in 8 days! Enjoy the Mexican food, hospitality, beach, sunshine.
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Rebecca, that looks incredible.
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Mightyfine. Looks mighty tasty Beckaroo - I'm a sucker for anything southwestern or south of the border. Looks like the hand approved.
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Thanks for the kind words JoJo!
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Thanks! I will, love the place, and the people :-)
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Holy cow. That is some amazing looking eats.
What do you do with the peppers and such when you take them off the grill? Chop them up or do you need to peel off the skin? -
Frank, I had to chuckle when I saw "Beckaroo". In my residency, my physics professor nicknamed me "Becquerel". (Henri Becquerel discovered radioactivity with uranium and the Becquerel is the International System unit of radioactivity, equal to one nuclear decay or other nuclear transformation per second.) What a blast from the past! :laugh:
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Hi Teach42, I remove the tough part where the stem eminated from then I just throw it in the food processor with the skins on for a course blend with cilantro, garlic, and 1/3 cup of the chopped poblanos.
Hope this helps:
Directly grill 2 ½ lbs of husked and rinsed tomatillos, 5 cloves of garlicand 4 large freash poblano chiles until charred. Then peel the charred skin from the chiles, then coarsely chop.
Place the tomatillos in the processor. Peel garlic and add to processor. Add 1/3 cup of chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups lightly packed cilantro and 4 chopped green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa with taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
Saute chopped red onion in 1 T oil until slightly softened. Sprinkle shrimp with salt and pepper. Add 1 ½ lbs of shrimp, 2 T fresh oregano, 1 tsp ground cumin, and remaining chopped chiles to skillet. Gill the shrimp on high heat. Do not completely cook.through.
Reduce egg temp to 350 and add plateseter for indirect cook. Brush 15x10x2- inch glass baking dish with 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas for about 1 minute or so until soft and pliable, 1 to 11/2 minutes. Take 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to baking dish. Place 5 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas. Top with Cotija cheese.
Egg the enchiladas just until heated through and cheese melts, about 20 minutes. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with Mexicana crema. -
Nice meal Rebecca
Ross -
Those are a lot of tomatillos! hehehe... how much salsa did you make? the lasagne looks delish...
cheers! -
Buenos Dias Pato. You are right , there were a bunch of tomatillos (5 lbs)! I doubled the recipe, as the salsa freezes well. I'll use it soon by substituing roast chicken for the shrimp.
By the way, your short ribs cooked via sous--vide looked absolutely incredible! I've never seen such succulent short ribs. Now I had no desire to make my braised short ribs, you've raised the bar too high. :side: -
Hey Rebecca! Buenos Dias!
I too make salsa ahead of time and freeze to have in hand hehehe...
thanks about the short-rib compliments! they were really succulent as you say due to the medium term... but I'm sure your braised ribs are just as good if not better!
cheers!! -
Pato, you are too kind!
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Hey I'm just a little ways down in Cincinnati. Do you deliver?
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Chris, of course I deliver.......but only to Hyde Park! :laugh: I'm frequently in Cincinnati....lived there for 8 years many moons ago. Are you too lazy to come up to Dayton for carryout? :laugh:
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Love me some tomatillo's. Never had with shrimp before though. It sounds and looks very good. Nice cook.
Ron -
Are you SURE you're in Ohio? Those enchiladas look as good as anything we've had in the southwest! Love the homemade tomatillo salsa cook.Egging in Crossville, TN
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Ron, you'll have to give it a try. The tomatillos compliment the shrimp well. I make this with roasted chicken as well. Cheers!
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Remember Michelle, I had the "Powerful Hand" helping me....I need all the help I can get! lol. Sure wish I could be RVing around the country instead of being in Ohio.
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That looks Great
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Muchos gracias George.
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The "Powerful Hand" must be very wise...
I plan to make this in the next few weeks - for the cheese inside the enchiladas do you also use the cotija that you're topping with or do you use a melting cheese?Egging in Crossville, TN -
Is Rebecca on vacation? Very nice cook. You simply must love those Margaritas. :woohoo: :woohoo:
Possible eggfest in KC in June.
Mike -
WOW. I just printed out the recipe. This is a must try.
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Michelle I used cotija....you are correct in that it really isn't much of a melting cheese, but that's what I use. I guess I really just brown the cheese a bit, rather than melt it. I don't see why you could not use Chihuahua, Asadero, or Oaxaca. Let me know how it turns out.
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Mike, I returned to work today. :( No rest for the wicked. So, you think it was the Margaritas and not the "Powerful Hand" that inspired that cook? Keep us all posted re: KC!
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