Tasty Eats…Shrimp Enchiladas with roasted sweet potatoes and parsnips…

So…Maybe this would make better fall fare.

but I live on the edge that way

The root veggies are really wonderful…and quite sweet and unexpected with the shrimp

and even on a summer day….they smell FABULOUS roasting in the oven.

Red onions, Parsnips and Sweet potatoes

mingled with olive oil, coriander, cumin and chile pepper

happily communing and roasting.

While they do that, we add a jalapeno (seeded), some garlic and cilantro to the

food processor I just use my blender…add some scallions,Roasted green chiles you know the little cans

and then some salsa verde or tomatillo sauce

This becomes a fresh…spicy little number

that we  warm  on the stove…

with some added cool and sophisticated  crema.

I love using mexican crema when I am making this kind of fare

It is smoother, sweeter, creamier than regular sour cream

There are a few different kinds we can buy in our grocery store.

Try it. Honestly…you will thank me.

Maybe even closer to a creme fraiche.

Then we take corn tortillas and quickly fry them in some hot oil

not to brown….just to blister 15 seconds at most.

But you can also omit the oil and just heat them in a hot skillet

Then… place some Queso Fresco in the middle of the tortilla….add the shrimp mixed with the roasted veggies…

roll

repeat.

add the extra sauce and cheese and crema on top

cook for 20…

and you are good to go

add a salad with some avocado

and a MUST have

for the kids

Jarritos….in a cold glass bottle.

There ya go.

It is delicious family consensus….give yourself some time to create it…
 

Do what I do….put on some GREAT latin jazz

and

enjoy the process…..

 

 

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The Recipe:

• 1 pound parsnips, peeled, cut into 1/2-inch cubes
• 12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
• 1/2 red onion, sliced (about 1 1/2 cups)
• 5 tablespoons vegetable oil, divided
• 1 tsp cumin (if ya wanna do it right…..roast whole seeds then grind them)
• 1/2 tsp of corriander (I love this slightly lemony cumin taste)
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon coarse  salt
• 2 large garlic cloves, peeled
• 1 small jalapeño chile, halved, seeded
• 2 cups coarsely chopped fresh cilantro
• 1 cup chopped green onions (about 6)
• 1 4-ounce can diced green chiles (preferably fire-roasted), drained
• 2 cups purchased salsa verde or mild tomatillo salsa
• 3/4 cup crema mexicana, crème fraîche, or sour cream, divided
• 16 ounces cooked peeled deveined shrimp, coarsely chopped
• 12-15 5 1/2- to 6-inch-diameter corn tortillas
• 10 ounces crumbled queso fresco or feta cheese (about 2 cups)

Preparation

Preheat oven to 400°F.  Combine parsnips, sweet potatoes, and red onion in large bowl. Add spices , 2 tablespoons vegetable oil and salt; toss to coat. Transfer to prepared baking sheet (I like parchment paper or silpat on the cookie sheet). Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor (or blender) and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/2 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely choppedhem ( the blender purees them more…but it is all good). Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.

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