Creamy Cajun Shrimp Enchiladas

Photo by Mercedes J.
Adapted from navywifecook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from navywifecook.com

Ingredients

  • 1

    small onion, finely chopped

  • 3

    cloves garlic, minced

  • 2

    tablespoons olive oil

  • 2

    lbs raw medium shrimp, peeled and deveined

  • 2

    tablespoons Cajun or Creole seasoning (or more, to taste)

  • 1

    cup heavy whipping cream

  • 2

    tablespoons cornstarch mixed with 1 tablespoon cold water

  • 8

    large flour tortillas

Directions

1. Heat oven to 325. 2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes. 3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat. 4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top. 5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro. navywifecook.com

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