Roasted Shrimp & Corn Maque Choux Enchiladas

My sister, nephew, and I were recently in New Orleans 
for a few college tours.
My nephew will be a Junior in High School in North Carolina and since they were visiting Louisiana we decided to tour Tulane and LSU.
(Really any excuse to visit NOLA is fine by me.)
Charity and Auston in front of the cathedral, Charity and I in our room, and Auston and I posing in front of Pat O's.

In between college tours and sightseeing (for my nephew) we decided to dine at one of my favorite restaurants-- Mr. B's Bistro.

Our food was amazing--I had the Soft Shell Crab over Corn Maque Choux,
and it completely inspired this recipe.

(In case you are wondering... Maque Choux, pronounced "mock-choo".)

Roasted Shrimp & Corn Maque Choux Enchiladas

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For the enchiladas:
2 tablespoons olive oil + 1/2 teaspoon, divided
kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1 small yellow onion, diced
1 zucchini, diced
3 ears corn, cut from cob (about 3/4 cup)
1 cup cherry tomatoes, halved
2 poblano peppers, minced
1 1/2 pounds medium shrimp, peeled and deveined
12 (6-inch) corn tortillas, warmed
3 cups Mexican cheese, shredded

For the sauce:
2 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
3/4 cup sour cream
1 poblano peppers, minced
kosher salt and freshly ground black pepper to taste


sour cream

To make the enchiladas:
Preheat oven to 400 degrees.  On a large baking sheet, place the garlic, onion, zucchini, corn, cherry tomatoes, and poblano peppers.  Drizzle them with 1 tablespoon of the olive oil and season the salt and pepper.  Toss gently until all the vegetable are coated thoroughly.  Roast for 20 minutes or until all the vegetables are cooked.

Next, place the shrimp onto another 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.

Combine the vegetables and shrimp in a large bowl.

Reduce the oven temperature to 375 degrees. Lightly oil a 9x13 " baking dish.

To make the sauce:
 Melt the butter in a large saucepan.  Add the garlic and cook for 1-2 minutes until translucent, do not burn.  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 simmer until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste.  Remove from heat.

To assemble the enchiladas
Heat 1/2 teaspoon of olive oil in a shallow pan.  Place the tortilla in the oil and cook until just warmed and soft.  Next, lay the tortilla on a flat surface and spoon 1-2 tablespoons of the sauce over the inside of the tortilla and then add 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.

Garnish with sour cream and avocado.


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