Oh, shell fish how I love you.
These enchiladas are amazing.
They are packed with veggie goodness and exploding with cheese. What else can you possibly ask for in life?
Oh. Cilantro. You can ask for cilantro.
Well guess what, buddy. It has that, too. A whole handful up there, see it?
There’s only a little bit actually inside of it, but you know. Whatever. Throw it on top like I did and go to town.
To continue my story from last week… I believe I left it around the point where I stood soaking wet, waist deep in water, struggling to keep hold of my wet, slippery baby in front of 12 other people and their perfect(ly dry) children. Right? Yep.
Fast forward to the end of swimming lessons. I figured while I was already out of the house I might as well go run all of my errands. As I make this brilliant decision I realize I forgot to bring regular clothes to change into. Meh… Whatever. They’re just errands, right?
I throw on my old ratty basketball shorts from high school that I wore over my swimsuit to the pool, and happen to find an old t-shirt wadded up in the back seat of my car to throw over top. I still have my swimming suit on underneath this runway worthy outfit so of course wet marks start showing up on my shirt in all the right spots if you know what I’m sayin’ *wink wink*. My hair was frizzy and and thrown into a crappy bun in a desperate attempt to not look like a homeless person… Oh, and it didn’t work in case you were wondering.
We arrive at Target where I start throwing everything into my cart that I absolutely don’t need but actually totally DO need because are you kidding me? It’s Target. I’m pretty sure I should own stock in that company by now.
I walk up to the Customer Service counter to pick up an item that was put on hold for me, when a really cute young woman walks up to the register next to me. She has an adorable outfit on and her hair is perfectly curled. Her nails are neatly manicured and her eyelash extensions are perfectly filled. I look over at her cart and it’s filled with about forty crock pots that she is trying to return.
I smile at her and ask, “Oh, did you just get married?” (If that wasn’t the dumbest question in the history of ever.) She responded “No, last time I was here I just couldn’t decide which crock pot to buy so I just bought all of them. Target! Am I right?!” Then we high-fived and pushed our carts off into the sunset together.
Just kidding. She didn’t say that.
She smiled and said yes. I told her congratulations, then by some stroke of genius I pointed at my swim suit wearing frizzy haired self and said, “ Welcome to your future.”
She nervously giggled and pushed her cart away from me, without even returning her crock pots.
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper in adobo sauce, minced finely
- 1/4 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 12 (6-inch) corn tortillas, warmed
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 2 jalapeños, seeded and minced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper or a silpat baking mat. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
- Reduce oven temperature to 375° F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach begins to wilt, this should take about 1-2 minutes. Add shrimp and gently toss to combine. Remove from heat.
- To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes. Season with salt and pepper, to taste. Remove from heat and stir in cilantro.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish.
- Repeat with remaining tortillas and shrimp mixture. Pour the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until cheese is bubbly, about 20 minutes.
- Serve immediately garnished with cilantro.
My parents are super proud.