I have been craving shrimp like you wouldn’t believe. If you didn’t already know, we very rarely eat seafood around here because well, I just don’t like anything fishy but when the craving hits, I can’t resist it.

I don’t know how long I’ve had this recipe printed out. Annie posted it almost a year ago so I guess I’ve been holding onto it for that long, just waiting for a shrimp craving to strike. And ya’ll, this was easily the best meal I’ve had in weeks. The combination of shrimp and Monterey Jack was delicious. And I didn’t even mind the bell peppers. It was so good that I had it for breakfast the next day. And then dinner later that day.

I doubled the sauce recipe as Annie suggested and I still think it could’ve used more (my tortillas got a little crispy if you can’t tell). I cannot wait to make these again. I’ve got another bag of shrimp in the freezer and my husband and I have been arguing because he wants to fry them and I want to make this again. I think I’ll win though. I deserve it. ;)

Shrimp Enchiladas
from Annie’s Eats

¼ cup red or yellow pepper, diced
½ cup onion, divided
¼ cup green pepper, diced
3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
1 cup tomatoes, diced
6 flour tortillas

Melt 2 tbsp. of butter in a skillet over medium high heat. Add peppers and ¼ cup of onion to the skillet and sauté until crisp-tender. Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well. Lower heat to medium and cook until slightly thickened. Add ¾ cup shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.

In a skillet, melt the remaining tablespoon of butter. Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink. Remove shrimp from pan with a slotted spoon and chop; return to the skillet. Add tomatoes and all of the cheese sauce.

Preheat the oven to 350°. Grease an 8×8” baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in the baking dish, seam side down. Bake for 30-35 minutes.

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