Smoked Shrimp and Corn Enchiladas
Tired of your usual taco night? Try these Smoked Shrimp and Corn Enchiladas instead! Start with whole shrimp, skewer them and then pop them into the Alchemy smoker. Grill off some tomato and onion and smoke a red pepper and chili pepper, blend them all together with fresh cilantro and lime juice for a deliciously addictive, smokey ranchero sauce. Warm up corn tortillas on the Alchemy 24 flattop and then fill them with shredded cheese, charred corn and shrimp, roll them up, skewer them to stay together and put them in a large cast iron and top with more cheese and corn. Cook them in the smoker to melt that cheese and then top with that smokey ranchero salsa and crumbled cotija cheese. The combination of the flavours of the charred corn, texture of that melty cheese, smoked shrimp, grilled torts and then that caramelized smokey ranchero salsa is out of this world. If you want to find out how to make my Smoked Shrimp and Corn Enchiladas keep reading, or jump to the full recipe!
Set smoker to 300F. Peel and devein the shrimp. Skewer each shrimp, starting at the tail and run the skewer through the shrimp as you are also straightening it, the shrimp itself should have very little bend and be almost as straight as the skewer itself.
Place in the smoker for 8-10 minutes. Cut the red bell pepper in half and remove the stem and seeds. Place in the smoker with the shrimp, adding the whole red chili pepper too and the corn on the cob, smoke for 8-10 minutes. Keep the corn in longer if it needs more time to cook.
Slice the tomatoes in half, peel the onion and cut in half, smash and peel the garlic. Place the tomatoes and onion, cut side down onto the grill. Place the garlic onto the flattop and add a bit of oil. Cook everything until there are nice grill marks and slightly softened.
Remove the onion, garlic and tomatoes from the grill and place in a bowl or large measuring cup. Remove the peppers from the smoker and place on the grill to sear on all sides. Add the red bell pepper to the onions, tomatoes and garlic. Remove the stem from the chili pepper and add to the bowl. Roughly chop the cilantro and add to the bowl. Squeeze in the juice from three limes.
Blend together with a hand blender, season with salt, and then blend for a few more seconds to combine. You can also add all the ingredients to a blender. Make sure the sauce is not 100% blended, you still want to see a bit of the cilantro.
Once the shrimp are done smoking, remove and set aside. Remove the corn from the smoker and let sear on the flattop on all sides.
Remove the corn from the grill and cut the kernels off the cob.
To build the enchiladas, place two corn tortillas on the flattop and grill on each side. Place the tortillas down on your work surface, overlapping slightly. Place a small handful of cheese down, then some corn, remove the shrimp from the skewer and place three in the centre of the tortillas and then roll them up, leaving the ends open. Skewer the enchilada through the side to keep it together. Repeat to make four enchiladas total, skewering them together on one long skewer.
Transfer the enchiladas to a cast iron pan, sprinkle with remaining cheese and corn and place in the smoker for 15 minutes or until cheese is melted.
On your serving plate, spread the sour cream to create a nice base. Remove the enchiladas from the smoker and transfer to the plate on top of the sour cream and remove the skewer. Spoon the sauce over top and then sprinkle on the shaved cotija cheese.
And now for the full recipe...
Smoked Shrimp and Corn Enchiladas
Makes 4 enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
12 whole white shrimp, size 13-15
2 tomatoes
1 onion
1 red chili pepper
1 red bell pepper
4 cloves garlic
1 corn on the cob
Juice from 3 limes
¼ cup chopped cilantro
salt
8 corn tortillas
½ cup shredded mozzarella
2 tbsp sour cream
1-2 tsp shaved cotija
How to Make Smoked Shrimp and Corn Enchiladas
Set smoker to 300F.
Peel and devein the shrimp. Skewer each shrimp, starting at the tail and run the skewer through the shrimp as you are also straightening it, the shrimp itself should have very little bend and be almost as straight as the skewer itself. Place in the smoker for 8-10 minutes.
Cut the red bell pepper in half and remove the stem and seeds. Place in the smoker with the shrimp, adding the whole red chili pepper too and the corn on the cob, smoke for 8-10 minutes. Keep the corn in longer if it needs more time to cook.
Slice the tomatoes in half, peel the onion and cut in half, smash and peel the garlic. Place the tomatoes and onion, cut side down onto the grill. Place the garlic onto the flattop and add a bit of oil. Cook everything until there are nice grill marks and slightly softened.
Remove the onion, garlic and tomatoes from the grill and place in a bowl or large measuring cup.
Remove the peppers from the smoker and place on the grill to sear on all sides. Add the red bell pepper to the onions, tomatoes and garlic. Remove the stem from the chili pepper and add to the bowl. Roughly chop the cilantro and add to the bowl. Squeeze in the juice from three limes. Blend together with a hand blender, season with salt, and then blend for a few more seconds to combine. You can also add all the ingredients to a blender. Make sure the sauce is not 100% blended, you still want to see a bit of the cilantro.
Once the shrimp are done smoking, remove and set aside. Remove the corn from the smoker and let sear on the flattop on all sides. Remove the corn from the grill and cut the kernels off the cob.
To build the enchiladas, place two corn tortillas on the flattop and grill on each side. Place the tortillas down on your work surface, overlapping slightly. Place a small handful of cheese down, then some corn, remove the shrimp from the skewer and place three in the centre of the tortillas and then roll them up, leaving the ends open. Skewer the enchilada through the side to keep it together. Repeat to make four enchiladas total, skewering them together on one long skewer. Transfer the enchiladas to a cast iron pan, sprinkle with remaining cheese and corn and place in the smoker for 15 minutes or until cheese is melted.
On your serving plate, spread the sour cream to create a nice base. Remove the enchiladas from the smoker and transfer to the plate on top of the sour cream and remove the skewer. Spoon the sauce over top and then sprinkle on the shaved cotija cheese.
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