Firecracker Salmon in Foil.

So we eat a lot of seafood in our house even though we are this far inland. A lot has to do with church but we really like fish. I cook salmon all the time, usually a little olive oil and Crazy Jane's salt on a non stick foil on the grill. This time I went off the grid and cooked it in this sauce on the grill in a foil packet. I made some the regular way too,  just in case. It was good, really good and the texture of the fish was sublime. The sauce was delicious despite all the sugar which is when I usually turn a recipe away. This was fantastic.

 

http://littlespicejar.com/firecracker-baked-salmon-in-foil/

 

 

Ingredients

• 1 ¼ pound sockeye or coho salmon (preferably wild-caught)*
• ¼ teaspoon salt + ¼ teaspoon black pepper
• 2 tablespoons chopped parsley, optional

FIRECRACKER SAUCE:

• ¼ cup hot sauce (such as Louisiana hot sauce or Franks Original)
• ½ cup brown sugar
  
  
• 1 tablespoons apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• 2 teaspoons minced garlic
• ½ teaspoon onion powder

Instructions

1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes.Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don't worry if it looks a little thin.
3. While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal. I used multiple pieces to keep the sauce from leaking in the baking tray to make clean up easier. Place the salmon with foil on a baking tray. Season the salmon filet with salt and pepper.
4. Using a brush or spoon, brush the salmon with the firecracker sauce. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until the salmon is firm to the touch in the thickest portion of the fish. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping a close eye on it so the fish does not burn. Remove from oven, top with chopped parsley. Serve immediately.

All credit for this recipe re posted from:  Little Spice Jar 

Simple fresh kick lately

Yesterday I played a little hookie and left work to enjoy a nice lunch with my lovely bride at El Basha. The hummus was enough to slap your mama so now I am obsessed with recreating this puree of the gods the way they make it, extra creamy and smooth.

  But tonight, as I soak and skin my chick peas, I made Lime Cilantro Shrimp Salad. So fresh and totally delicious.

 1 pound cooled cooked shrimp chopped in 3 pieces
  2 ripe avocados, cubed
  2 hard boiled eggs sliced
 2 fresh limes sqeezed
 2 cloves minced garlic
 pinch of sugar
 salt and pepper
Olive oil about 1/4 cup
1/4 cup chopped cilantro

Croutons

  I served this over a bed of lettuce.

Potato Crusted Fish

A while back Ann Burrell on her TV show made a Potato Crusted Halibut.  I made this version using Mahi Mahi from Trader Joe's. A much more available fish in these parts but I think the result was about the same.

Basically you sliced the spuds as thin as possible with the mandolin and then laid them out in overlapping layers on parchment paper, place your fish in the center and wrapped it all up like a package using the paper to help roll the fish. Yukon Gold potatoes were used and on her show she used an infused olive oil to brush the potatoes. The infusion was made with bay leaf, garlic, thyme, lemon zest and fennel seed. This was brought to a boil then set aside for an hour to infuse.

The picture here tells the story and I need to try for a thinner cut in the spuds but overall this worked well.

Zucchini Abundance

We have a few zucchini plants and they are starting to come due and have to be checked daily before they take over the yard with a surprise 7 pound fruit. I like to pick them so they still fit in my Vegetti but we rarely catch them in time. Last night we had a lot of leftover salmon and a few zucchinis so I got to work.

I used what tools I had and cut 2 large zucchini into noodles and sauteed them in olive oil with 3 cloves of garlic and a pinch of salt. Meanwhile I chunked up the remaining salmon and added it to the pan. Tossing and keeping it all moving, I added about 1/2 cup of cream and 1/2 cup shredded Fontina to the pan and made a quick savory sauce. Into bowls with a sprinkle of Parmesan and we were in business.  The sauce thickened up with the cheese by itself despite the water let loose by the zucchini. A quick and easy meal, relatively healthy depending on your views of cream and cheese.

Special Treats

I am a BIG fan. This weekend our fasting friends shared a meal with us and I prepared a fasting dinner with appetizers of Bloody Mary Shrimps and I opened a can of spicy Octopus and plated it with the shrimps.  I buy it at Walmart of all places for $1.38 a can and it is great if you like that sort of thing and how do you know if you don't try it?

The texture and the flavor of it is perfect. Chewy but not tough and a perfect compliment to your charcuterie tray. The Gill's were good sports and adventurous eaters and loved it. Really, it's a good thing.

Mahi with Pesto Butter over Pasta

Trader Joe's has the greatest deal on fish if you can find it. Occasionally they have packages of Mahi or Cod pieces that make great meals at a bargain price.

I have a few packages of Mahi in the freezer and used the package recipe for ideas. I had everything I needed for Pesto Butter with the exception of Pine Nuts which are somewhere in the freezer but I was too lazy to look so I used toasted almonds instead.  Made a great little dinner with a few modifications.

Basil Pesto Butter

1 cup loosely packed basil leaves
3 cloves of garlic
1/2 c of pine nuts
juice of 1 lemon and zest
3/4 stick softened butter ( I used olive oil and butter)
Salt and pepper

Mahi pieces or fillets
1/2 cup flour 

1 pound of pasta cooked
1 med zucchini, spiraled  (noodles)
1/2 cup Parmesan

Everything in the mini chopper except the butter. I cut that down and used a bit of olive oil too. Add the butter once mixed and chopped.

I dredged the Mahi in flour and sauteed in olive oil and butter till lightly browned.

After the pasta cooked and I added the zucchini for a few minutes. I put the pasta/ zucchini in a large bowl, added the Pesto and a handful of grated Parmesan. Served up in bowls with chunks of fish added on top made for good eats.

We use zucchini 'noodles' to cut down on some of the pasta carbs in our summer meals.

The Perfect Summer Salad

That my friend is a bold statement but I stand by this delicious mix of flavors and it surprises me every time we have this salad how really good it is.

The basics

The secret here is the dressing that I have made for years from my old Joslyn/ Blackstone cookbook.

Crab Louis Dressing

(loosely adapted from Bernard Schimmel's original)

1 c Mayo (we use light)
1/4 c chili sauce
1/4 c ketchup
2 t Worcestershire Sauce
1/2 c sour cream
juice and zest 1/2 lemon
a few dashes of hot sauce (I used 1 tbls)
salt and pepper

Mix all and set aside to prep the salad.

I had boiled eggs and shrimps (21-32 per pound) and iced them down. Perfectly ripe avocados (I am not sure how my lovely bride manages to have a perfect avocado in the fridge, it seems, at all times) and your favorite croutons with fresh Romaine and Iceberg mix. I think the greens really need to be really crisp and fresh.

The assembly:

On the bed of fresh greens, distribute the shrimps, sliced eggs then sliced avocado fanned out.
I add the dressing and top with croutons and whatever you like then that final sprinkle of salt and cracked pepper.

Brenda likes tomatoes and extra stuff on her salads. I am a purist and like only the basics. Hers looks better though....

 So yummy and fresh but the deal is between the dressing, eggs and shrimp its like they were made to be together. Creamy avocado and that final sprinkle of salt and fresh ground pepper. We never seem to tire of this salad.

Cod Loins

Its a Tuesday night our traditionally  fasting night and I had a few fishes left from Lent that need to be used. I found a deceptively simple recipe that proved to be quite tasty. I had 2 thick loins thawed in no time

1 pound cod loins
2 T butter divided, melted
Salt and Pepper
juice from 1 lemon
1/4 White wine (I skipped as none was open)
Chopped parsley

Put a tablespoon of butter in small roasting pan and place fish then turn to coat.
Salt and Pepper then bake at 400 degrees for 10 minutes.

Crumble 1/2 sleeve buttery crackers like Ritz into 1 T of butter and mix well.

Remove fish and squeeze lemon over fish then place crumb mixture on loins. Return to oven for another  10 minutes till golden. What crumbs fell off the fish thickened up the liquid and made a nice sauce. Sprinkle with chopped parsley. Delicious.  We had a nice salad as a side.

Last Supper with Great Friends

We entertained the Fangman's this weekend as they head for Des Moines in a few days. We have been friends since they moved here 8 years ago and will miss them sorely we just had to have a evening on the patio. A bit chilly that night as the ladies will attest but fond memories are there as we bid them farewell until we travel to Des Moines to catch up with them again.

I made an old favorite recipe that I haven't made in years. Scallops Au Gratin or Coquille St. Jacques. A french dish thats a little fussy and we found great dishes to serve it it. Usually we eat this over rice but tradition calls for mashed potatoes so we went with tradition. All in all it was a grand evening. Cigars and wine followed before we retired inside to have a rich dessert for a cap on the festivities. I made Pot de Creme with a surprise caramel sauce on the bottom.









The recipe comes from my Joslyn Cookbook which is loaded with kind of fussy recipes that only I would love. I believe they still sell the book at the museum but mine is a signed copy from when the author was still living.

Coquilles St. Jacques


3/4 c Dry Vermouth
1 bay leaf
1 diced shallot
1 pound Bay scallops, rinsed and dried
8 ounces of sliced cremini mushrooms
Water or Clam broth (optional)
4 tbl butter
3 tbl flour
3/4 c milk
1/2 c cream
2 egg yolks
Juice and zest of 1 lemon
1/2 cup shredded Gruyere cheese
2 cups mashed potatoes

I started by heating the Vermouth , bay leaf and shallots and simmering for 10 minutes. Add the scallops and mushrooms with enough water or broth to cover. Simmer gently till the scallops are just done (do not boil or the scallops with toughen). Remove the scallops and mushrooms and reduce the remaining liquid to 1 cup. 

In another sauce pan, melt the butter and add the flour to form a roux but don't let it brown. Add the milk and cook till thickened. Add the beaten egg yolks and cream. Add lemon juice and zest. Thin if needed with more milk. Should make for a heavy cream sauce. Add the scallops and mushrooms back and stir to combine. Keep warm and set aside.

Cook and mash your potatoes. I used Yukon Golds. Load into a large pastry bag and pipe a border around the serving dish. Fill the center with the scallop mixture, top with Gruyere and broil till potatoes have a golden edge. Serves 4.

Chocolate Pot de Creme

Heat 300 gm cream and add 300 gm of semi sweet chocolate and 50 gm of butter. Allow the chocolate and butter to melt and stir till the mixture is dark brown and creamy. Set aside to cool slightly. I did all this in a 4 cup measure in the microwave.  Makes 6 servings

Caramel base

1 c sugar
1/4 c water
6 tbl butter cut into pieces
1/2 c cream

heat 1 cup sugar and 1/4 c water in a heavy saucepan till the sugar turns amber. Add the cream off heat and mix adding butter a little at a time stirring after each addition.

Divide the caramel between 6 dessert cups. I refrigerated the caramel to set up a bit before pouring the chocolate on top. After pouring the chocolate, refrigerate till firm then sprinkle with Grey salt just before serving.

Grilled Salmon with Horseradish Dill sauce

A nice summer supper with a great piece of salmon on the grill. No fuss just a piece of non stick foil, a bit of olive oil, some Crazy Jane's salt and high grill temps to sear the fish. Now,  we love the crispy belly portion and like our salmon more to the done side but I do tend to remove it while the very center is still a bit translucent. This whole side of salmon had the skin on it. It gets very crispy around the edges and makes for good eats.

Brenda wanted a new sauce so I found this online:

1/3 cup mayo
1/3 cup sour cream
1 t lemon juice
1 T finely chopped onion
1 -2 t prepared horseradish
3/4 t dry dill
1/4 t garlic powder
Salt and pepper

We served with a nice cucumber salad and I made a macaroni salad with some of the zucchini I picked, a few cherry tomatoes, a bit of red onion, chunks of cheddar and mozzarella and dressed it with Allison House dressing.

Plaki for 100, Dinner for 2

Yesterday was a busy day with church and a benefit and I had to make the Plaki sauce for Palm Sunday as I would not have much time the rest of the week. So 15 pounds of peeled onions and lots of tears later, I made 5 gallons of sauce in my large pot and packaged it for the church. Meanwhile I have a gallon left over or so so dinner was set and a container or two set aside for friends and Mackenzie.

Psari Plaki  is a traditional Greek way of cooking fish in a tomato based sauce heavy on the onions, celery and garlic, seasoned with Oregano and Basil. Basically I used some great cod we had in the freezer and roasted the fish in the fresh sauce base for about 30 minutes. It is traditionally served over pasta at our church with a sprinkling of Parmesan which always confused me a bit since my more traditional Slav background forbade cheese during Lent (of course, we only fasted for a week, not all of Lent) but when in Greece....

The recipes vary but remains about the same. Onions, lots of onions, celery, tomatoes, garlic and seasonings. I use a bit of lemon also. A firm white fish  (Red Snapper is more traditional) we use Cod.
Elsewhere on the blog you will find the recipe for 100 and a recipe for 8 as Mackenzie occasionally craves the sauce just for fun. I have used the leftover sauce (buzzed it with my hand held blender) for pizza too.

Kali Orexi!

Bloody Mary Shrimps

Finding exciting ways to prepare shrimps as we wind down
our Lenten journey has been a challenge. Pinterest has an amazing variety of tastes and levels of skill for cooking. Yesterday I stumbled across this recipe for a spicy version of shrimp that made some sense.

They look tasty don't they? 

Bloody Mary Shrimps:

Marinate a pound of large raw shrimps in

1tbl chili powder

1t garlic powder

1t salt

1/2 t smoked paprika

1/2 t chipotle powder

Pinch of pepper

3 tbl honey

2 tbl vodka

1 tbl ketchup

1 tbl Worcestershire

1/2 tbl Tabasco

2 tbl olive oil

Juice of 1 lime or lemon

Marinate for a few hours. Grill on a hot grill pan till just pink then turn and finish (about 3-4 mins). Remove from pan as not to overcook. Spicy, tangy and delicious. 

Honey Walnut Shrimp

One of our favorite local Chinese eateries serves Honey Walnut Shrimp and this recipe comes close enough. I first had the dish in Oakland Ca and dreamed of it ever since. I had no idea it was a common Chinese (at least American) dish.

So, lets get on with it.

1 pound medium shelled deveined shrimps
2 egg whites beaten
1 c Cornstarch
Oil for frying

For the sauce:
3 T Mayonnaise
1 1/2 T Sweetened condensed milk
1 1/2 T honey
1 t lemon juice (opt)

For the glazed walnuts:
1/2 c sugar
1/2 c water
Boil till golden and put 1/2 c Walnuts in and spread out to cool.

Let the shrimp soak in the egg whites. Prepare in batches, dredge shrimps in the cornstarch and fry in the oil for just a minute till lightly golden and shrimps are pink. Drain on paper towel and finish the rest.

Assemble the sauce and place cooked shrimp in a bowl. Toss with the sauce and garnish with Walnuts. We served it up with steamed broccoli since we don't do rice very much. Yum

The Bitten Word Bon Appetit Challenge

I submitted my name for a blog assignment from the Bitten Word guys that required us to make a recipe from the most current Bon Appetit Magazine. All the recipes in the issue were handed out and I got the Skate Wing Schnitzel.
Living here in Omaha, Skate Wing is not something we see on menus nor do I ever see it in the market albeit, the Asian Market might have it but my deadline was short so I made Flounder Fillet Schnitzel.

Skate Wing Schnitzel

Here is a link to the recipe and I have to admit it was quite tasty. Ben was over just in the nick of time as he stopped to pick up some capers for me. The portions I made were gone in a flash luckily after I took photos for the assignment.

Here they are:

Crispy with just the right amount of acidity and buttery goodness

So flaky and delicious

Dirty Shrimp

I made this last night and served with my special high fiber pasta. It was quite spicy and very good. This is going into the line up.


Dirty Shrimp

• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• 1/4 pound butter or margarine (one stick)
• 2 pounds raw medium shrimp, shelled and deveined
• 1/2 cup beer, optional

Combine seasonings in a small bowl. Melt butter in a large skillet over medium-high heat and add seasonings. Cook for 1 minute. Add minced garlic and shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink.
If serving as an appetizer, serve immediately in a chafing dish with toothpicks. If serving as an entree, add beer and simmer 1 minute. Serve over rice with French Bread on the side to dip into the sauce.

Asian Flair

No meat nights can be challenging. Tonight I had stopped by the store after remembering the sides that came with my duck dinner at J. Coco. Kind of a sweet brown sauce with the noodles and veggies. I had some shrimps and some time so I went with a package of Udon Noodles, a jarred sauce that looked sweet already and a mix of snow peas, broccoli and green onions.

I peeled and cleaned the shrimps and started the water boiling for the noodles that really don't take long at all.

To my chefs pan I added a bit of oil and stirred in a few chopped cloves of garlic then added the veggies and sauteed to crisp tender.

I used about 3/4 c of the bottled sauce but added a 1/4 c of chili garlic sauce and a healthy dose of Siracha. I poured this over the veggies with the shrimps and let the sauce cook the shrimps to just pink before adding the cooked noodles. A quick stir and on the plate. Very nice.

Pre Sanctified Wednesday and Seafood Gumbo

So tonight is always a rush of getting home, juggling dinner and getting to church on time. I made Seafood Gumbo two nights ago so it took off some of the heat and had a chance for the flavor to develope. Last night I made the usual Prosphora for the service too. So lets get started by making the roux. I guess this might be the toughest part since it has to watched every inute and stirred frequently. I made it Sunday night cause I was already in the kitchen cooking.

1/2 cup flour
1/2 cup of oil

I used a fry pan and cooked it about 20-25 minutes til it was the color of peanut butter, maybe a bit darker. I kept in the fridge till I was ready to use it. I also made the seafood broth Sunday Night since I was peeling shrimps and used the reserved raw shells to make the broth along with a whole unpeeled onion, 2 carrots, 2 bay leaves and 3 stalks of celery. I strained the finished broth after seasoning it with salt and pepper to taste.
Making the gumbo:

Roux
Quart of Seafood Broth
1 medium onion, chopped
3 stalks celery diced
1 red pepper diced
2 T olive oil
6 cloves of garlic minced
1 pkg frozen okra, microwaved cooked
2 bay leaves
1 t Thyme
Squirt of Siriacha chili sauce
1/2 t cayenne
1 pound of cooked shrimp cleaned.
1 8 ounce package of flaked imitation crab (I felt cheap)

Saute the veggies in the oil till the onions are clear and add the garlic the last minute. Add the okra. Add a few heaping spoonfuls of the roux and when its all hot and bubbly, add the quart seafood broth. Throw in the bay leaves and thyme and allow a low simmer for 20-30 minutes.

Check the seasoning and add more roux if thickening is needed (I needed it thicker). I added the shrimps and imitation crab the last few minutes before serving.

I used the Tyler Florence recipe as a base. Not much for oysters around here so I used what we had. I did use 1 package of seafood flavoring from Swanson. I think it added a little depth. The whole dish was very tasty served over rice and had just a tiny bit of heat.

Photo from online.

Curried Shrimp and Corn Chowder...Lent begins.

As you know, Lent starts in earnest to day for the Orthodox. Five weeks behind the Western culture, we will just now start our journey. We actually started several weeks ago but we start the "fast" today in our house. I found a great recipe that sticks strictly to the rules of lent, no meat, no fish no dairy. Shrimp is OK as it is a "fish" without a backbone. Decades of discussion have followed that particular rule and I am not sure anyone still gets why. We have been stocking and taking advantage of sales on seafood for the last few weeks and have enough shrimp for the whole season as well as Cod, Salmon and Tuna. We don't usually pay that close attention to the backbone rule and occasionally have dairy especially for work related meals.

 

The hardest part of Lent is not the fast at any level of participation. For me, personally it's the struggle with my mouth (like a sewer) and thought process. To give up cursing and judgement on my unsuspecting fellow occupants of the planet is the most difficult part of lent and I will fail miserably time and time again throughout the season. St. John Chrysostom said it best when he wrote:

 

 "Let the mouth fast from disgraceful and abusive words, because, what gain is there when, on the one hand we avoid eating chicken and fish and, on the other, we chew-up and consume our brothers? "

Well stated.

 

Curried Shrimp and Corn Chowder

Ingredients

• 2 Tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 2 large Yukon Gold potatoes
• 1 large sweet potato
• 2 cups corn kernels (about 5 ears)
• 1 (14-ounce) can chicken broth (or vegetable)
• 1 (13.5-ounce) can light coconut milk
• 2 teaspoons curry powder
• salt and pepper
• 1 pound shrimp, peeled and deveined
• coconut
• green onions
• roasted peanuts or sliced almonds

Instructions

1. Heat a Dutch oven over medium heat. Add the olive oil and onions. Cook until soft, about 5 minutes. Peel and dice the potatoes.
2. Add the garlic, potatoes, corn, broth, coconut milk, curry powder, and salt and pepper.
3. Bring the soup to a boil. Reduce the heat to a simmer and cook for about 20 to 25 minutes. Make sure the potatoes are tender. Add the shrimp and cook until they turn pick, about 4 minutes.
4. Garnish with coconut, sliced green onions, and peanuts.

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http://bakedbree.com/curried-shrimp-and-corn-chowder

Our favorite salad...Shrimp and Avocado with Crab Louis

We started fasting on Tuesday evening and Wednesday lunch so that whatever we made the night before we could take to lunch the next day. The Orthodox church considers sundown the beginning of the next day so no problem with the Lord there. Yes, I know this is not strict fasting food since it has eggs and milk products so this won't work for you by the book Orthodox Christians. Our personal fasting rules are more relaxed and after all, it is personal.

A long time ago I received Bernard Schimmel's Cookbook that was published for the Joslyn Art Museum. It is out of print by now of course.  Normally these cookbooks don't offer much but this one had some really great recipes including our current version of Caesar Dressing. We ran across this Crab Louis dressing in the cookbook and paired it with boiled eggs, avocado and boiled or roasted shrimps over a lettuce bed. Delicious with a few croutons for good measure, we have been enjoying this for years. If I ever opened a place of my own this would definitely be on the list. Make sure you get some larger meaty shrimps and cook them yourself so they are not rubbery. 

Other great items in here are Bearnaise, Hollander's, Coquille St. Jacques. So many little recipes I have been making out of here. Crazy how useful this has been and it has a few of my favorite pieces from the museum in it too. Bonus!



Make the dressing first and allow to sit in the fridge for a few hours.

2 T lemon juice and 1 tsp.  zest
1/2 c mayo
1/8 c ketchup
1/8 c chili sauce (you can use cocktail sauce if you like or chili garlic sauce)
1 T Worcestershire
1/4 cream
2 T chives
Salt and Pepper
1 tsp.  of hot sauce

Combine all and allow the flavors to meld in the fridge. Thin with milk if needed and pour over the assembled salad. Like I said we use a bed of lettuce, cubed or sliced avocado, a few meaty shrimp and a smattering of croutons.

Roasted Shrimp Enchiladas with Jalapeno Cream

Another lazy day after work I was tired an laid down for a minute and then work up hours later. Had a headache and generally didn't feel all that well but a man's gotta eat.

Before I passed out I had taken a pound of shrimp from the freezer so they were well thawed when I finally awoke. Brenda had pinned a recipe for Roasted Shrimps Enchiladas with Jalapeno Cream Sauce and looked it for me. I didn't have half the stuff but the inspiration was there so I gathered what I could and started. Here goes:

1 pound of shrimp peeled and cleaned
S and P, olive oil.

Toss and roast at 350 till just done then rough chop and set aside.

Monterrey Jack cheese shredded
tortillas ( I had low carb on hand)


The Cream Sauce

2 tbl butter
2 T flour
2 cups broth (chicken or veggie)
1/4 c half and half or cream
2 chopped Jalapenos
1 tbl garlic powder
Salt and pepper

Make the roux and add the broth. Allow to thicken then add the cream, Jalapeno and spices. (I added 2 slices of processed Swiss. I love the flavor richness it provides in the background). Set aside.

Filling:

I only had a few things on hand. The recipe called for fresh spinach and cilantro. I had neither.

3 carrots shredded
red pepper julienned
2 banana peppers julienned ( I have a peppers in the freezer)
2 cloves of garlic chopped fine
1 med onion sliced thin
2 t Oregano

Saute in olive oil beginning with the onion, then carrots, peppers and finally garlic. Add the spices and Salt and Pepper to taste. Add the shrimps and mix.

Assembly:

On a tortilla, spoon the filling with a 1/4 cheese and roll up. Place seam side down in greased pan. Ladle sauce over the top of finished enchiladas. Bake at 350 till bubbly hot. Serve with chopped tomato, sour cream and a sprinkle of cheese.

Original recipe is here:
http://damndelicious.tumblr.com/post/25144591731/roasted-shrimp-enchiladas-with-jalapeno-cream-sauce