Shrimp Enchiladas With Goat Cheese And Chipotle Cream

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 cup diced leek, and light green parts (thoroughly washed)
• 1/2 cup heavy cream
• 4 ounces mild goat cheese
• salt & freshly ground black pepper, to taste
• 1 teaspoon olive oil
• 12 shrimp, peeled and deveined (26 to 30 per pound)
• 2 chipotle chiles in adobo
• 1 cup heavy cream
• 4 flour tortillas, 8 inches in diameter

Recipe

• 1 fill a saucepan halfway with water and bring to a boil over high heat.
• 2 add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
• 3 wipe the pan dry and return the leeks to the pan.
• 4 add cream, goat cheese, salt and pepper.
• 5 place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
• 6 set aside.
• 7 in a skillet heat the olive oil over medium-high heat. when hot, add the shrimp and sauté until they just turn pink, 1 to 2 minutes.
• 8 when cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
• 9 for the chipotle cream: in a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).
• 10 add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
• 11 to assemble: preheat oven to 350°f.
• 12 divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
• 13 place 4 shrimp pieces on top and roll up into a cylinder.
• 14 place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
• 15 heat in the oven until warmed through, 10 to 15 minutes.
• 16 remove from the oven and, with a spatula, place 1 enchilada on each plate.
• 17 top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.