Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Shrimp enchiladas
Date: March 30, 2008
Yield: 4 servings
1 tablespoon vegetable oil
1 normal cup (1 little) chopped onion
1 normal cup (1 little) chopped green bell pepper
1 clove garlic, finely chopped
1 1/4 normal cups (10 ounce can) enchilada sauce
, , , with green chiles and inion, divided
1/2 pound cooked bay shrimp
1/4 normal cup vegetable oil
8 (6-inch) corn tortillas
1 1/2 normal cups (6 ounces) shredded Monterey jack
, , , or mozzarella cheese, divided
Sliced red bell pepper (optional)
Heat 1 tablespoon vegetable oil in average skillet over average-high heat. Add onion, bell pepper and garlic, cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
Add 1/4 normal cup enchilada sauce and shrimp. Cook for 2 minutes or until heated through.
Pour remaining enchilada sauce into little skillet, heat until warm.
Heat 1/4 normal cup vegetable oil in separate little skillet over average-high heat for 2 to 3 minutes.
Pass tortillas, using tongs, through oil to soften. Place on paper towels to drain.
Pass tortillas through enchilada sauce. Spoon 1/4 normal cup shrimp mixture down center of each tortilla, sprinkle with 1 tablespoon cheese. Roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake in preheated 350 degree F oven for 5 to 8 minutes or microwave on HIGH (100%) power for 2 to 3 minutes or until heated through and cheese is melted.
Top with bell pepper slices.