"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Enchiladas Recipe

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This recipe for Shrimp Enchiladas, by , is from The Tucker Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Tucker
Added: Sunday, August 30, 2009


1 cup chopped onion
1 clove pressed garlic
2 T. flour
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
3 T. chopped cilantro
1 sliced jalapeño
1 cup evaporated milk
1 lb. cooked, medium peeled shrimp
1 1/4 cups shredded Monterey Jack cheese
8 10-in. flour tortillas at room temperature

1) Pre-heat oven to 350º.
2) Saute onion and garlic until onion is soft. Add flour and stir well. Add oregano, basil, thyme, cilantro, jalapeño, salt and pepper and then gradually add milk.
3) Over medium heat cook until very thick. Remove from heat and cool slightly.
4) Fold in the shrimp and 3/4 cup of cheese.
5) Place about 2 T. of filling on each tortilla and roll up. Place rolled up tortillas side by side in 2-quart baking dish coated with non-stick cooking spray.
6) Top with remaining cheese and bake for about 10 minutes until cheese is melted and dish is heated through.

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