Tuesday, October 26, 2010

Food: Shrimp Enchiladas with Parsnips and Sweet Potato

Are you ready? Ever thought of combining shrimp with parsnips and sweet potatoes? Me either. Until this came along - the best recipe I've stumbled upon in the past couple of months. And to make it even better, meat lovers love it too (trust me, two meat-and-potato types just enjoyed this with me a few evenings ago). The dish is so tasty and comforting, I'm considering adding it to my Christmas party menu. Spicy, sweet, fulfilling, warm...Southwest flavors combined with sweet and nutty root veggies. What else could you ask for in the perfect Fall meal? My mouth is still salivating. Seriously. My tummy is full but my taste buds are asking for more.

If you're looking for a pairing, this dish actually goes great with an earthy Malbec but would also be nice with a light, balanced white. And it'd be great even without the shrimp if you're looking for a meal to satisfy vegetarians.
I was even tempted to use the filling as a mashed potato substitute...so feel free to freeze any leftover filling to use as a quick side for a future meal.

Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips

Slightly Modified from Bon Appetit - October 2010 (Molly Stevens)


  • 1/2 teaspoon ground cumin
  • 2 medium parsnips, peeled, cut into 1/2-inch cubes
  • 2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
  • 1/2 red onion, thinly sliced
  • 5 tablespoons vegetable oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 large garlic cloves, peeled
  • 1 anaheim pepper, halved, seeded
  • 2 cups coarsely chopped fresh cilantro
  • 1 4-ounce can diced green chiles, drained
  • 1 jar tomatillo salsa (MM Recommendation: Frontera)
  • 1/2 cup sour cream, divided
  • 8 ounces cooked, peeled, de-veined shrimp, coarsely chopped
  • 12 5 1/2- to 6-inch-diameter corn tortillas
  • 8 ounces crumbled queso fresco or feta cheese (about 2 cups)


  • Preheat oven to 400°F. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. (Note: This could be prepared the day before - just refrigerate and allow to come back to room temperature before assembling the enchiladas).
  • Reduce oven temperature to 375°F. With machine running, add garlic and jalapeƱo through feed tube of processor and process until finely chopped. Add cilantro 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 1/4 cup sour cream and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Cover and keep warm.
  • Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl.
  • 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 long 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, and sprinkle with chopped shrimp. 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. Bake enchiladas until heated through, about 20 minutes.

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