Shrimp Enchiladas Frescas and Brown Rice Risotto #TripleSBites

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

So remember when I said steak was my husband’s most romantic meal? Well mine is Mexican food.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

The kind that is covered with sauces and creams and bursting with fresh herbs and spices. The kind that practically melts in your mouth when you take that first bite. The kind that zings on the tip of your tongue.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

I love mine with gooey cheese and hearty corn tortillas. That is my favorite flavor combination on earth. And don’t even get me started on tacos. I especially love the thick yellow corn tortillas that taste homemade. Or better yet, actual homemade tortillas. With seafood being on the sexy and fancy side, I decided I would go with shrimp enchiladas frescas. Frescas – made with fresh ingredients, including fresh bottled salsa from Mekenita Mexican Grille.

 Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

These enchiladas filled with citrus shrimp with fresh zested lemon, wrapped up in a warm corn tortilla and doused with creamy pepper jack cheese sauce totally meet that match. Gourmet Garden’s fresh herbs and pastes make the risotto extra savory. Served alongside a creamy brown rice risotto and stir-fried vegetables, this meal makes a reasonably healthy romantic Mexican dish.

 

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

 

Ingredients:
Shrimp Filling:
12 oz small shrimp, peeled and thawed if frozen
1 Tb canola oil
1 Tb butter
1 lemon, juiced and zested (use your Kitchen IQ Spice Grater for zesting)
1 tsp Gourmet Garden cilantro paste
dash salt and pepper

Cheese Sauce:
2 Tb butter
2 Tb flour
3 Tb Neufchatel cream cheese
1 cup milk
12 oz pepperjack, freshly grated

8 thick yellow corn tortillas (I used 16 extra thin ones)
1/3 cup Mekenita salsa

Brown Rice Risotto:
3/4 cup brown rice
1 1/2 Tb canola oil
1 Tb Gourmet Garden chunky garlic paste
1 Tb Gourmet Garden cilantro paste
1 Tb chicken bouillon
3-4 1/2 cups BOILING water

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Directions:
For the brown rice risotto heat the oil in a medium sauté pan with the garlic and rice. Stir and brown the rice for about five minutes. Stir in the cilantro and chicken bouillon. Stir in 2 1/2 cups BOILING water and cover. Cook over low heat for 35 minutes remove lid and continue cooking adding half cup of BOILING water at a time and stirring frequently until the rice is creamy and soft, about 15 minutes more. Remove from heat.

When the rice is nearly done cooking, begin the enchiladas by combining the butter and milk in a medium sauce pan to create a roux. Add in the cream cheese until melted and whisk in the milk. When the mixture is slightly bubbly and thickened, stir in the grated pepper jack cheese.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Mix until smooth and remove from heat.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

For the shrimp melt the butter and canola oil in a medium sauté pan over medium heat. Zest the lemon using your KitchenIQ Spice Grater or similar product. Add the shrimp, lemon juice and lemon zest.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Cook and stir until the shrimp are pink, about five minutes.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Heat tortillas on a griddle over medium heat, on both sides for about one minute, until warmed. Place on a plate and carefully spoon a few pieces of shrimp into each tortilla. Roll tightly with the seams down and ladle the cheese sauce over the enchiladas.

Serve along side the brown rice risotto and some stir-fried veggies, if you’d like. Garnish with Gourmet Garden’s lightly dried cilantro and Mekenita salsa.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Now go surprise your honey with this romantic Mexican dish.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Gourmet Garden, Mekenita and Kitchen IQ. I received herbs and pastes, salsa and a spice grater from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

This post contains affiliate links.

 

Shrimp Enchiladas Frescas and Brown Rice Risotto #TripleSBites – GIVEAWAY

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Number of servings: 4

Per Serving 869 calories

Fat 52 g

Carbs 60 g

Protein 42 g

4


Shrimp Enchiladas Frescas and Brown Rice Risotto #TripleSBites – GIVEAWAY

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Shrimp Filling

  • 12 oz small shrimp, peeled and thawed if frozen
  • 1 Tb canola oil
  • 1 Tb butter
  • 1 lemon, juiced and zested
  • 1 tsp Gourmet Garden cilantro paste
  • dash salt and pepper
  • For the Cheese Sauce

  • 2 Tb butter
  • 2 Tb flour
  • 3 Tb Neufchatel cream cheese
  • 1 cup milk
  • 12 oz pepperjack, freshly grated
  • 8 thick yellow corn tortillas
  • 1/3 cup Mekenita salsa
  • For the Brown Rice Risotto

  • 3/4 cup brown rice
  • 1 1/2 Tb canola oil
  • 1 Tb Gourmet Garden chunky garlic paste
  • 1 Tb Gourmet Garden cilantro paste
  • 1 Tb chicken bouillon
  • 3-4 1/2 cups BOILING water

Instructions

  1. For the brown rice risotto heat the oil in a medium sauté pan with the garlic and rice. Stir and brown the rice for about five minutes. Stir in the cilantro and chicken bouillon. Stir in 2 1/2 cups BOILING water and cover. Cook over low heat for 35 minutes remove lid and continue cooking adding half cup of BOILING water at a time and stirring frequently until the rice is creamy and soft, about 15 minutes more. Remove from heat.
  2. When the rice is nearly done cooking, begin the enchiladas by combining the butter and milk in a medium sauce pan to create a roux. Add in the cream cheese until melted and whisk in the milk. When the mixture is slightly bubbly and thickened, stir in the grated pepper jack cheese. Mix until smooth and remove from heat.
  3. For the shrimp melt the butter and canola oil in a medium sauté pan over medium heat. Zest the lemon. Add the shrimp, lemon juice and lemon zest. Cook and stir until the shrimp are pink, about five minutes.
  4. Heat tortillas on a griddle over medium heat, on both sides for about one minute, until warmed. Place on a plate and carefully spoon a few pieces of shrimp into each tortilla. Roll tightly with the seams down and ladle the cheese sauce over the enchiladas.
  5. Serve along side the brown rice risotto and some stir-fried veggies, if you’d like. Garnish with Gourmet Garden’s lightly dried cilantro and Mekenita salsa.

 

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