shrimp enchiladas

We’ve had annual subscriptions to Bon Appetit and Gourmet magazines for as long as I can remember. Each time a new issue arrives, I eagerly flip through the pages, drooling over the food porn and bookmarking the five-course meals and sky high cakes that I plan on making. Unfortunately, my lofty culinary goals usually get cast into the ever-growing pile of magazines that adorns our living room. Soon thereafter, the next month’s issue arrives, and the delicious dishes I dreamed of cooking never come to fruition.

Today, Papi ended this vicious cycle.

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The cover of June’s Bon Appetit had been staring at us for weeks—artfully prepared shrimp enchiladas with salsa verde. Before we had even eaten breakfast, Papi resolutely declared that we were making these for dinner. We were so excited to finally bring a beloved cover to life that we spent all day shopping and preparing for the meal. As 5pm rolled around, smells of freshly chopped oregano and cilantro and caramelizing onions filled our house. After a couple hours of kitchen teamwork, we sat down to an amazing dinner.

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Papi attributes the incredibleness of this dish to all of the layers of flavor. The enchiladas were simply stuffed with sauteed shrimp, caramelized onions, and cotija cheese (a hard, crumbly Mexican cheese similar to feta), and layered with salsa verde (we took the easy way out and used Goya). But when served with creamy avocado, fresh sliced red onion, cilantro, lime, and crema (a liquidy Mexican sour cream), magic happened. The melange of textures, temperatures, and tastes melded perfectly. We served the enchiladas alongside Mom’s homemade black bean salad and roasted corn on the cob. It was a perfect meal for a leisurely summer night. Hopefully, the curse has been broken, and many more of our treasured magazines will be uncovered.

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1 Comment

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One response to “shrimp enchiladas

  1. Aunt Susan

    Make sure to invite me over next time you make these.. they look delicious!

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