Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields6 Servings
 1 lb Raw Shrimp, peeled and deveined (i used 21-25 count)
 1 tbsp Olive Oil
 ½ Salt and Pepper
  Chipotle Chili Powder
 1 tbsp Olive Oil
 1 cup Onion, chopped small
 2 cloves Garlic
 3 cups Coleslaw Mix
 ½ cup Shredded Carrots
 3 cups Baby Spinach
 ½ tsp Chipotle Chili Powder
 ¼ tsp Dried Oregano
 ½ tsp Kosher Salt
 ¼ tsp Ground Black Pepper
 1 dash Cayenne Pepper
 ¼ lb Imitation Crab Meat, optional
 2 tbsp Butter
 2 tbsp Flour
 1 ½ cups Chicken Stock
 ¾ cup Sour Cream
 1 Poblano Pepper, seeded and minced
 ½ tsp Garlic Powder
 ½ tsp Kosher Salt
 ¼ tsp Ground Black Pepper
 ½ cup Fresh Cilantro, chopped
 16 Corn Tortillas, 6-inch size
 3 cups Monterey Jack Cheese, shredded
1

Preheat oven to 400 degrees F. Line baking sheet with foil or parchment paper.

2

Place peeled and deveined shrimp into a plastic storage bag. Add 1 tablespoon of olive oil to bag. Seal bag and shake to evenly coat shrimp with oil. Pour shrimp out onto baking sheet in a single layer.

3

Season shrimp lightly with salt, black pepper and about 1/2 teaspoon of chipotle chili powder. Place baking sheet into oven and roast until shrimp are pink, firm and cooked through, about 6-8 minutes.

4

Reduce oven temperature to 375 degrees F. Spray a 9x13 baking dish with cooking spray.

5

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-low heat. Add the onion and cook until tender, about 8-10 minutes.

6

Press garlic into skillet and saute just until fragrant, about 30 seconds.

7

Add the cole slaw, shredded carrot, baby spinach, 1/2 tsp. of chipotle powder, oregano, salt, pepper, and cayenne to the pan. Stir well and cook until the spinach just begins to wilt

8

Remove skillet from heat.

9

Chop roasted shrimp and imitation crab (if using) into pieces about 1/2-inch big.

10

Stir shrimp and imitation crab (if using) into the spinach mixture.

11

Melt the butter in a sauce pan over medium heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

12

Slowly whisk the broth into the flour mixture.

13

Stir in the sour cream, whisking if necessary to remove any lumps.

14

Add the minced poblano pepper, garlic powder, salt and black pepper. Simmer until sauce is thickened.

15

Remove from heat and stir in the fresh cilantro. Season with additional salt and pepper if needed.

16

To Warm The Tortillas (Method from SeriousEats.com): Fill a shallow bowl or pie plate with some water.

17

Heat a small non-stick skillet over medium to medium-high heat.

18

Place a clean, lint-free dishtowel on the counter.

19

Take one tortilla and briefly submerge it in the bowl of water. Place into heated skillet. Cook for about 20-30 seconds. Flip and cook an additional 15-20 seconds. Remove to towel.

20

Repeat with remaining tortillas, placing the freshly heated tortilla on top of the previous ones to form a stack.

21

When all are heated, fold towel over to cover the stack of tortillas and allow to steam for 5 minutes. Now they are ready to use.

22

To assemble the enchiladas: Place a warmed tortilla on a flat surface. Place towel back over remaining tortillas. Working quickly, so that the tortilla doesn’t dry out, fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish with the length of the tortilla along the long side of the baking dish. You will be forming 2 rows of 6 enchiladas each.

23

Repeat with remaining tortillas

24

Pour about half of the poblano cream sauce over the top of the enchiladas. (I think I may have used it all)

25

Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

26

Remove from the oven. Serve individual enchiladas drizzled with the remainder of the poblano cream sauce.

Ingredients

 1 lb Raw Shrimp, peeled and deveined (i used 21-25 count)
 1 tbsp Olive Oil
 ½ Salt and Pepper
  Chipotle Chili Powder
 1 tbsp Olive Oil
 1 cup Onion, chopped small
 2 cloves Garlic
 3 cups Coleslaw Mix
 ½ cup Shredded Carrots
 3 cups Baby Spinach
 ½ tsp Chipotle Chili Powder
 ¼ tsp Dried Oregano
 ½ tsp Kosher Salt
 ¼ tsp Ground Black Pepper
 1 dash Cayenne Pepper
 ¼ lb Imitation Crab Meat, optional
 2 tbsp Butter
 2 tbsp Flour
 1 ½ cups Chicken Stock
 ¾ cup Sour Cream
 1 Poblano Pepper, seeded and minced
 ½ tsp Garlic Powder
 ½ tsp Kosher Salt
 ¼ tsp Ground Black Pepper
 ½ cup Fresh Cilantro, chopped
 16 Corn Tortillas, 6-inch size
 3 cups Monterey Jack Cheese, shredded

Directions

1

Preheat oven to 400 degrees F. Line baking sheet with foil or parchment paper.

2

Place peeled and deveined shrimp into a plastic storage bag. Add 1 tablespoon of olive oil to bag. Seal bag and shake to evenly coat shrimp with oil. Pour shrimp out onto baking sheet in a single layer.

3

Season shrimp lightly with salt, black pepper and about 1/2 teaspoon of chipotle chili powder. Place baking sheet into oven and roast until shrimp are pink, firm and cooked through, about 6-8 minutes.

4

Reduce oven temperature to 375 degrees F. Spray a 9x13 baking dish with cooking spray.

5

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-low heat. Add the onion and cook until tender, about 8-10 minutes.

6

Press garlic into skillet and saute just until fragrant, about 30 seconds.

7

Add the cole slaw, shredded carrot, baby spinach, 1/2 tsp. of chipotle powder, oregano, salt, pepper, and cayenne to the pan. Stir well and cook until the spinach just begins to wilt

8

Remove skillet from heat.

9

Chop roasted shrimp and imitation crab (if using) into pieces about 1/2-inch big.

10

Stir shrimp and imitation crab (if using) into the spinach mixture.

11

Melt the butter in a sauce pan over medium heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

12

Slowly whisk the broth into the flour mixture.

13

Stir in the sour cream, whisking if necessary to remove any lumps.

14

Add the minced poblano pepper, garlic powder, salt and black pepper. Simmer until sauce is thickened.

15

Remove from heat and stir in the fresh cilantro. Season with additional salt and pepper if needed.

16

To Warm The Tortillas (Method from SeriousEats.com): Fill a shallow bowl or pie plate with some water.

17

Heat a small non-stick skillet over medium to medium-high heat.

18

Place a clean, lint-free dishtowel on the counter.

19

Take one tortilla and briefly submerge it in the bowl of water. Place into heated skillet. Cook for about 20-30 seconds. Flip and cook an additional 15-20 seconds. Remove to towel.

20

Repeat with remaining tortillas, placing the freshly heated tortilla on top of the previous ones to form a stack.

21

When all are heated, fold towel over to cover the stack of tortillas and allow to steam for 5 minutes. Now they are ready to use.

22

To assemble the enchiladas: Place a warmed tortilla on a flat surface. Place towel back over remaining tortillas. Working quickly, so that the tortilla doesn’t dry out, fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish with the length of the tortilla along the long side of the baking dish. You will be forming 2 rows of 6 enchiladas each.

23

Repeat with remaining tortillas

24

Pour about half of the poblano cream sauce over the top of the enchiladas. (I think I may have used it all)

25

Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

26

Remove from the oven. Serve individual enchiladas drizzled with the remainder of the poblano cream sauce.

Verde Shrimp Enchiladas W/ Creamy Poblano Sauce

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