Shrimp In Enchilada Sauce With Poblano Rice Recipes

SHRIMP IN ENCHILADA SAUCE WITH POBLANO RICE

Steps:

• Pour boiling water over the ancho chiles in a bowl; cover and set aside 10 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until golden, about 3 minutes. Stir in the poblano and chopped garlic and cook until the poblano starts to soften, 3 minutes. Add 11/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low; cover and cook until the rice is tender, 20 minutes.
• Meanwhile, drain the anchos and remove the stems and seeds. Puree the anchos, smashed garlic cloves, 1/2 cup water, the tomato sauce, oregano, cumin, 1/4 teaspoon salt and a few grinds of pepper in a blender. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce is reduced, about 5 minutes. Stir in 1 cup water and the shrimp. Return to a boil and cook until the shrimp are opaque, about 5 minutes. Season with salt.
• Fluff the rice with a fork. Top each serving with the shrimp, sauce and desired toppings. Serve with the tortillas and lime wedges.

POBLANO-SHRIMP ENCHILADAS

Steps:

• PEEL shrimp, and devein, if desired.
• Coarsely chop shrimp, and set aside.
• BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
• Set aside.
• SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
• Remove from skillet, and chop.
• RETURN chopped pepper to skillet.
• Add onion and next 5 ingredients; sauté 4 minutes.
• Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
• Stir in sour cream.
• HEAT tortillas according to package directions.
• Spoon shrimp mixture evenly down center of each tortilla, and roll up.
• Arrange, seam side down, in prepared pan.
• Top with sauce, and sprinkle with cheese.
• Cover and chill up to 1 day ahead.
• BAKE at 350° for 25 minutes or until thoroughly heated.