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Vegetarian
A South American pepper. Aji is a term used for several different types of this species. Their distinctive flavor rivals that of the Habanero and are used to make extremely hot salsas and sauces.
SHRIMP ENCHILADAS WITH AJI CREAM SAUCE
Ingredients:
Aji Amarillo Cream Sauce:
3 Tbsp. canola oil
3/4 onion, cut into 1/4" cubes
1/2 cup lime juice
8 Tbsp. aji amarillo paste (see Note)
2 cups heavy cream
3 cups seafood stock (bottled clam juice could be substituted)
Shrimp Filling:
3 Tbsp. canola oil
1/4 onion, cut into 1/4"cubes
1 red bell pepper, cut into 1/4" cubes
1/2 tsp. oregano
2 pounds (21-25 count) shrimp, peeled, deveined and cut into 1/2" pieces
To Finish:
oil
20 corn tortillas
1 pound mozzarella cheese, grated
1 red onion, thinly sliced
1/4 pound cotija cheese, grated
Instructions:
For Aji Amarillo Cream Sauce:
Heat the oil in a pan and add the onion and garlic. Saute until tender. Add the white wine, lime juice, aji paste, cream and seafood stock. Bring to a slow boil and simmer over medium heat until the sauce thickens and reduces by about one half, approximately 20-30 minutes.
For Shrimp Filling:
Heat the oil in a pan and add onion and garlic. Saute until tender. Add the poblano and bell pepper and stir. Add the salt, pepper and oregano, stir, then add the shrimp. Cook over medium heat for 5 minutes or until the shrimp are slightly pink. Do not overcook.
To finish:
Heat the oil in a frying pan and dip the tortillas in the hot oil, just until limp, about 5 seconds.
Fill the tortillas with the shrimp filling and sprinkle on a bit of mozzarella and drizzle a tablespoon of the aji sauce over the top. Roll each enchilada, placing seam side down into a large greased casserole dish and top with sauce.
Sprinkle the mozzarella evenly over the top and bake in a preheated 350F oven for approximately 5-7 minutes, or until the cheese is melted and bubbly. Remove the dish from the oven and garnish with sliced red onion and top with cotija cheese.
NOTE: Aji amarillo paste (yellow hot pepper paste) is available at Latin markets.
Makes 8-10 servings.
Recipe added 03/05/07.
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