Thursday, November 8, 2012

Shrimp and Tomatillo Enchilada Casserole

I'm scared of our gas grill.

I know that's ridiculous but I really do have a good reason. You see, awhile back I went out to light the grill for dinner. Our ignitor switch died long ago so you have to stick the lighter down near the gas so when you turn the burner on, it lights.

Except this time, flames shot up out of the grill and came thisclose to lighting my face on fire.

And now it scares me.

Jason will reluctantly light it for me if he's home but since he gets home from work so late, he's usually not around when I try to start dinner. So, I have to work around the grill situation.

This recipe originally calls for the use of the grill. I improvised and roasted everything instead. Still had a great flavor but didn't require the loss of my eyebrows. Click over to the original and see what she did if you want to use your grill.

We both loved this twist on the traditional enchilada!

Shrimp and Tomatillo Enchilada Casserole
½ teaspoon cumin
½ teaspoon chile powder
1 tablespoon olive oil
1.5 pounds shrimp, peeled and deveined
1 onion, cut into 1-inch cubes
18 corn tortillas
1 pound tomatillos, husks removed
1 jalapeno
2 cloves garlic, unpeeled
½ lime
¼ cup cilantro leaves
12 ounces feta cheese, crumbled

Turn your broiler on high.

On a large rimmed baking sheet, spread out the tomatillos, garlic, onion, and jalapeno; drizzle each lightly with olive oil. Put under the broiler until partially blackened and softer (3-5 minutes or so - just watch carefully and pull them off the pan as needed).

In a large bowl, combine the cumin, chile powder, and olive oil. Add the shrimp; toss to coat. Add the shrimp to the baking sheet as well and cook through (won't take but a minute or two).

Once everything has cooked through, remove the baking sheet from the oven and turn the oven down to 350 degrees.

To your food processor, add the onions and shrimp. Process until coarsely chopped and transfer to a bowl. Add the tomatillos, jalapeno (remove the ribs and seeds first if you want to cut down on the heat), peeled garlic, juice from the lime, cilantro, and ½ teaspoon salt to the food processor; process until smooth.

Spray a 9x13 inch baking dish with cooking spray. Spread a thin layer of the tomatillo sauce over the bottom. Distribute 6 tortillas evenly over the sauce. Top with one-third of the remaining sauce, then half of the shrimp mixture and one-third of the cheese. Repeat the layering of tortillas, sauce, shrimp, and cheese. Distribute the remaining tortillas over the cheese, then the remaining sauce and remaining cheese.

Bake, uncovered, until the cheese is browned and the casserole is bubbling around the edges, 30-40 minutes. Let rest 10 minutes before serving.

Adapted from The Way the Cookie Crumbles

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