Shrimp Enchiladas with Goat Cheese & Chipotle Cream

 

From: Reflections Under the Sun, Junior League of Phoenix

1 medium leek, sliced, blanched and drained

4 ounces goat cheese

½ cup heavy cream

Salt and pepper

1 teaspoon olive oil

12 medium-size shrimp, peeled, deveined

4 (8-inch) flour tortillas

1 cup heavy cream

1 tablespoon chipotle in adobo sauce

Cook the leek, goat cheese, cream, salt and pepper in a saucepan over medium heat for 5 minutes. Cook for 2 minutes over low heat. Sauté the shrimp in olive oil in a skillet over medium-high heat for 1 minute. Spoon 3 shrimp and ¼ of the cream sauce in the middle of each tortilla. Fold the tortilla to enclose the filling. Secure with a wooden pick. Combine the cream and chipotle in adobo sauce in a small saucepan over medium heat. Cook until slightly thickened, stirring frequently. Simmer the tortillas in chipotle cream for 5 minutes. Remove the picks. Serve hot with chipotle cream around the tortilla and the remaining shrimp arranged top. Serves 4.

Nancy’s Notes: This was probably the winner of the month. Very, very good and not too complicated to put together. Michael enjoyed the leftovers. I used more shrimp than called for and would probably use even more the next time.

Feta Shrimp

From: Worth Tasting, Junior League of the Palm Beaches

1 tablespoon plus 1 teaspoon olive oil

1 pound shrimp, peeled and deveined

3 garlic cloves, chopped

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon crushed red pepper

¼ teaspoon chopped fresh rosemary

½ cup dry white wine

3 cups sliced grape tomatoes

3 ounces feta cheese, crumbled

4 cups hot cooked fettuccini

¼ cup chopped fresh parsley

Heat the olive oil in a large skillet over medium-high head and add the shrimp, garlic, oregano, salt, red pepper and rosemary. Sauté for 2 minutes or until the shrimp are almost cooked through. Spoon the shrimp mixture into a 9×9-inch baking dish coated with additional olive oil.

Deglaze the skillet with the wine. Cook over low heat until reduced by half. Stir in the tomatoes and pour the wine sauce over the shrimp mixture. Sprinkle with the cheese and bake at 350° for 8 to 10 minutes. Spoon the shrimp mixture over the pasta on a serving platter and sprinkle with the parsley. Serves 4.

Nancy’s Notes: I made 9-22-09. I didn’t do the wine deglazing because of Michael. I might season a bit more next time and do the deglazing. Suggest baking at least 10-12 minutes.