Friday, April 2, 2010

Rosie Makes Shrimp Enchiladas.

Mr. Hawthorne and I still have quite a few bags of shrimp in our freezer as we usually buy about 50 pounds in the fall at the last great shrimp hurrah before a hurricane blows through and screws the harvest. We've paid as little as $2.50/pound in the past. I believe these ran about $3.25. We buy heads-on shrimp and we dehead, size the shrimp, and freeze in batches. So, at any time during the year, I have lovely shrimp. Decided to make shrimp enchiladas for dinner.
I scrounged around in the fridge to see what else I could use and found a squash, zucchini, red bell pepper and an Anaheim. I shot this picture while I had the light.
Youngest Hawthorne is quite talented.
Almost forgot the onion.
I chopped all my veggies.
My shrimp is thawing and I decided to use mushrooms and garlic.
Why not a bag of spinach too?
Spinach cooks down to nothing, so I used the whole bag.
Onions, garlic, and mushroom went into extra light olive oil and butter.
When the mushrooms were browned, I added in the veggies and sauteed.
Rosie likes to add about a teaspoon of sugar when she sautes veggies. Brings out the natural sweetness and it's especially nice with onions.
Add in the steamed spinach.
After peeling, I peppered and lemoned my shrimp.
I heated up extra light olive oil and butter and added the shrimp. When it's almost done, add in white wine.
Mr. Hawthorne grated cheddar and mozzarella cheeses.
My enchilada filling is ready. I'm just waiting on Mr. Hawthorne who's making a a cheese sauce very similar to the sauce he made for his Kentucky Hot Browns.
Mr. Hawthorne melted some butter ...
... then shook in some flour to make a roux. I love my little flour shaker. No lumps!
Cook for about two minutes.
Mr. Hawthorne then added in some milk and cream, stirring, until thickened.
Grated cheeses went in.
A little more milk.
More cheeses.
Season with salt, pepper, and a grating of nutmeg. When Mr. Hawthorne and I cook, we don't measure. After you do it enough, you just know. Should you need a recipe for the cheese sauce, I give you Emeril's Classic Mornay Sauce.
Here are all the fixin's for my shrimp enchiladas.
First, I poured a little of the cheese sauce on the tortilla.
Added some of the spinach mixture.
Put in some shrimp and more cheese sauce.
Roll up and pour more of the cheese sauce over top.
Grate more cheese over top. Then put in a 350 degree oven to heat through and melt the cheese until LIGHTLY browned.
Uhhhhh. I put the blame entirely on Mr. Hawthorne. Now, don't go get all high and mighty on my ass. Not like you never burned a piece of toast or sumpin'. Just goes to show you that Rosie is a mere mortal. So what you do is tear off the black part. And cover it with more cheese.
The rest is all good.
I love the spinach. Especially with the hint of nutmeg in the cheese sauce. The shrimp was succulent.
Spinach, mushrooms, onion, peppers. Semi-Ho Mornay Sauce. And cheeses.
And shrimp.

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