This past August we cut our tomato plants back to the ground.
They were pretty withered and not really producing due to the summer heat.
So we thought, what the heck, let's cut them back and see what happens.
Well, they started producing like it was the beginning of the season and now every few days I pick a colander full of tomatoes.
I'm not complaining.
I am thoroughly enjoying having fresh tomatoes.
For this recipe I decided that I would slow roast them to bring out all of their natural sugars, making them as sweet as possible.
Roasted Shrimp and Tomato Enchiladas with Poblano Cream Sauce
(slightly adapted from damndelicious)
For the enchiladas:
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1 small onion, diced
1 carrot, peeled and shredded
3 cups baby spinach
2 tablespoons chipotle peppers in adobo sauce, diced
1 cup roasted tomatoes
12 (6-inch) corn tortillas, warmed
3 cups Monterey Jack cheese, shredded
For the poblano cream sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
3/4 cup sour cream
2 poblano peppers, minced
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper to taste
First, make the roasted tomatoes:
Wash and dry tomatoes.
Cut them in half and coat with olive oil.
Season with coarse salt.
Roast at 170 degrees for 3-4 hours.
(You can season with herbs if you like and even garlic.)
Preheat the oven to 400 degrees. Place the shrimp onto a prepared baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste, and gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from the oven and let cool before dicing into bite-size pieces.
Reduce the oven temperature to 375 degrees. Lightly oil a 9x13 " baking dish.
Heat the remaining 1 tablespoon of olive oil in a large skillet. Add the garlic and onion and cook until the onions become translucent, stirring occasionally. Add the carrot, spinach, chipotle pepper, and roasted tomatoes.
Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently stir to combine. Set aside.
To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the poblanos and the garlic powder and simmer until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste. Remove from heat.
To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1-2 tablespoons of the shrimp mixture in the center, sprinkle with cheese. Roll the tortilla and place seam side down onto the prepared baking dish. Repeat with the remaining tortillas and shrimp mixture.
Pour the poblano cream sauce over the top of the enchiladas and top with the remaining cheese. Place into a 375 degree oven and bake, uncovered, until lightly golden and bubbly, about 20 minutes.
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