Hello everyone, this is your friend and chef Mickey here! Well, for this month, how about a great Mexican food recipe? OK, here it is
Shrimp Enchiladas with Goat Cheese and Chipotle Cream
½ cup diced leeks, white and light green parts only
½ cup heavy cream
4 oz mild goat cheese
Salt and freshly ground pepper to taste
1 teaspoon olive oil
12 shrimps (23-30 per pound) peeled and deveined
2 chipotle chiles in adobo sauce
1 cup heavy cream
4 corn tortillas.
Fill a saucepan half way with water and bring to a boil over high heat, add the leaks, cook about one minute and immediately drain and rinse with cold water. Wipe the pan dry and return the leeks to the pan. Add cream, goat cheese, salt, and pepper.
Place the pan over medium heat and cook, stirring, until the cheese is melted and the sauce is somewhat thickened, about ten minutes, set aside.
In a skillet, heat the oil over medium high heat.
When hot, add the shrimp and sauté until they just turn pink, one to two minutes. When cool enough to handle, slice the shrimp lengthwise along their backs so they are now 24 pieces of shrimp.
For the chipotle cream, in a mini food processor or with a sharp knife, very finely chop the chiles, strain into a small saucepan. Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
Preheat an oven to 350º divide the cheese-leek mixture evenly among four tortillas placing the mixture along the length of the tortillas. Place 4 shrimp pieces on top and roll up into a cylinder. Place in an 8 by 8 inch oven proof dish and pour the chipotle cream over all. Cover with foil. Heat in the oven until warm trough, 10-15 minutes, remove from the oven and with a spatula, place one enchilada on each plate. Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish. Serve immediately.
This month Chef Mickey’s Place is having a special benefit dinner dedicated to our four legged friends of “Huellas de amor” shelter on November 7th. You are welcome to bring donations that day to the restaurant (dog and cat food). For more information please call 388-9500. Remember we are at Plaza del Sol on Blvd. Fremont.