Beto's Latin Grill Enchiladas Al Guero (Shrimp Enchiladas with Aji Cream Sauce)

Aji Amarillo Cream Sauce

3/4 onion, cut into 1/4-inch cubes

1 tablespoon minced garlic

1 cup white wine

1/2 cup lime juice

8 tablespoons aji amarillo paste (see Note)

2 cups heavy cream

3 cups seafood stock (bottled clam juice could be substituted)

Shrimp Filling

3 tablespoons canola oil

1/4 onion, cut into 1/4-inch cubes

1 teaspoon minced garlic

1 poblano pepper, roasted, seeded and cut into 1/4-inch cubes

1 red bell pepper, cut into 1/4-inch cubes

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

2 pounds (21-25 count) shrimp, peeled, deveined and cut into 1/2 -inch pieces To Finish

Oil

20 corn tortillas

1 recipe Shrimp Filling

1 recipe Aji Amarillo Cream Sauce

1 pound mozzarella cheese, grated

1 red onion, thinly sliced

1/4 pound cotija cheese, grated

20 to 30 minutes.

For Shrimp Filling: Heat oil in a pan, add onion and garlic and saut? until tender. Add poblano and bell pepper and stir. Add salt, pepper and oregano, stir, then add shrimp. Cook over medium heat for 5 minutes or until shrimp are slightly pink. Do not overcook.

To finish: Heat oil in a frying pan. Dip tortillas in hot oil, just until limp, about 5 seconds.

Fill tortillas with shrimp filling, sprinkle on a bit of mozzarella and drizzle a tablespoon of aji sauce over top. Roll enchilada, place seam side down in a large greased casserole dish and top with sauce.

350 degree F oven for approximately

5 to 7 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with sliced red onion and top with cotija cheese.

NOTE: Aji amarillo paste (yellow hot pepper paste) is available at Latin markets.

8 to 10 servings.