Enchiladas with shrimp marinated in garlic, olive oil, ginger, blended cheeses and hot sauce, covered with salsa. Serve with sour cream and salsa on the side. Goes great with a green salad and rice.
INGREDIENTS (for 4 servings):
- 5 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon hot sauce
- 16 large shrimp, peeled and deveined, without tails
- 4 (8 inch) flour tortillas
- 3/4 cup shredded Cheddar and Monterey cheese blend
- 2 cups fresh salsa
In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
Bake in a preheated oven for 20 minutes or until shrimp are pink.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.