Shrimp Enchiladas with Mole

Name: Shrimp Enchiladas with Mole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 servings Chili de arbol powder, for garnish; 1 small piece Mexican chocolate (about 1/4 of an individual round); 6 corn tortillas; 1 teaspoons garlic powder; 59 milliliters mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce; 6 smalls jalapeno peppers; 1 teaspoon kosher salt; 1 lime, quartered; 2 Tbsps olive oil; 237 milliliters crumbled Mexican queso fresco; 1 head romaine lettuce, sliced; 118 milliliters shredded mozzarella; 18 mediums shrimp, peeled, tail removed; 1 teaspoons sweet paprika; 1 tomato, sliced 14/-inch thick; 1 large white onion, peeled and sliced 1/4-inch thick

Shrimp Enchiladas with Mole might be just the Mexican recipe you are searching for. This recipe serves 2. One serving contains 862 calories, 39g of protein, and 44g of fat. This recipe covers 51% of your daily requirements of vitamins and minerals. Head to the store and pick up shrimp, corn tortillas, tomato, and a few other things to make it today. To use up the chocolate you could follow this main course with the Cashew milk chocolate chocolate chip cookies as a dessert. It is a good option if you're following a gluten free and pescatarian diet. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

In an aluminum baking tray on a preheated grill, mix mole and olive oil together.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Pan

Grill

Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.

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Chocolate

Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side.

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Garlic Powder

Paprika

Shrimp

Salt

Equipment you will use

Grill

Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.

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Jalapeno Pepper

Shrimp

Onion

Equipment you will use

Grill

Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely.

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Tortilla

Dip

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Grill

Place some shrimp in each tortilla, roll up loosely, and set seam down in mole.

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Tortilla

Shrimp

Roll

Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.

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Mozzarella

Cheese

Equipment you will use

Grill

Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco.

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Queso Fresco

Tomato

Lettuce

Onion

Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos.

Ingredients you will need

Lime Wedge

Jalapeno Pepper

Chili Pepper

Equipment

Baking Pan

Grill

Ingredients

Servings:

2servings

Chili de arbol powder, for garnish 1small piece

Mexican chocolate (about 1/4 of an individual round)6

corn tortillas 1teaspoons

garlic powder 59milliliters

mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce 6smalls

jalapeno peppers 1teaspoon

kosher salt 1

lime, quartered 2Tbsps

olive oil 237milliliters

crumbled Mexican queso fresco 1head

romaine lettuce, sliced 118milliliters

shredded mozzarella 18mediums

shrimp, peeled, tail removed 1teaspoons

sweet paprika 1

tomato, sliced 14/-inch thick 1large

white onion, peeled and sliced 1/4-inch thick

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.