Tuesday, 6 November 2012

Enchiladas Mazatlan - Shrimp Enchiladas

Enchiladas Mazatlan - Shrimp Enchiladas

This Shrimp Enchiladas were first invented in the Mazatlan area of Mexico, hence it's name Enchiladas Mazatlan. This sea-port has a daily supply of fresh sea foods, which are transformed into some excuisite dishes, one of which is my favourite Shrimp Enchilada. This area is a melting pot of people from different areas in the world, like Spain, Dutch and German, so the cuisine of this area also has influence of different areas. I am sharing this recipe with my friends just for the fact that it is a favourite of mine and my sons.. I wish you would also enjoy this dish.

Preparation Time  :  10 minutes
Marination Time   :  2 hours
Baking Time          :  20 minutes
Difficulty               :   Very Easy
Serves                   :   4

Ingredients :

  • 5 tablespoons Olive Oil
  • 2 cloves minced Garlic
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon Hot Sauce (I use Tobasco or You can use any hot sauce as per your choice)
  • 16 large Shrimp, peeled and deveined, without tails
  • 4 (8 inch) Flour Tortillas
  • 3/4 cup shredded Cheddar and Monterey cheese blend
  • 2 cups fresh Salsa


    Method :

      1) In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp.
      2) Coat shrimp well with mixture, and marinate 2 hours.
      3) Preheat oven to 350 degrees F (175 degrees C).
      4) Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil.
      5) Fill flour tortillas with marinated shrimp, cheese blend and salsa.
      6) Fold tortillas into a roll and by place in the greased pie dish.
      7) Spread a thin layer of salsa on top of the tortillas.
      8) Bake in a preheated oven for 20 minutes or until shrimp are pink.
      9) Serve individual Enchiladas on a plate along with sour cream, Salsa and a good sprinkle of any good grated cheese (I actually grate a little more Chedder than required for cooking and use that for sprinkling). 

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