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Shrimp Enchiladas With Roasted Sweet Potatoes and Parsnips
Ingredients:

12 teaspoon cumin seed
1 lb parsnip, peeled, cut into 1/2 inch cubes
12 ounces red skinned sweet potatoes, peeled, cut into 1/2 inch cubes (yams about 2 small)
12 red onion, sliced (about 1 1/2 cups)
5 tablespoons vegetable oil, divided
1 teaspoon chili powder
12 teaspoon dried Mexican oregano
1 teaspoon coarse kosher salt
1 large garlic clove, peeled
1 small jalapeno chile, halved, seeded
2 cups coarsely chopped fresh cilantro
1 cup chopped green onion (about 6)
1 (4 ounce) can diced green chilies, drained (preferably fire roasted)
2 cups purchased salsa verde or 2 cups mild tomatillo salsa
12 cup Mexican crema, creme fraiche or 12 cup sour cream, divided
8 ounces cooked peeled deveined shrimp, coarsely chopped
12 six inch corn tortillas
8 ounces crumbled queso fresco (about 2 cups) or 8 ounces feta cheese (about 2 cups)

Instruction:

Preheat oven to 400F Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 Tb vegetable oil, chile powder, oregano, and 1 tsp coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes cool. Do Ahead: Can be prepared 4 hours ahead. Let stand at room temperature. Preheat oven to 375F With machine running, add garlic and jalapeno through feed tube for processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm. Measure 1 cup of roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper. Heat remaining 3 Tb oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain. Spread 1/2 cup salsa mixture over bottom of 15x10x2 inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 tsp crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.

Source: www.food.com