Mexicajun Recipes - Enchiladas Ettouffe

Enchiladas Ettouffe

12-16 Corn Tortillas

1/3 pound butter

1/4 cup corn oil
1 cup minced onion

6 medium tomatillos
1/2 cup minced serrano & bell peppers (Heat To taste)
1/4 cup minced celery

1/4 cup minced cilantro
3 Lbs small Shrimp

2 cups cold water
1 tablespoon corn starch
1/4 cup chopped green onion
1/3 cup chopped parsley
Salt, to taste
Pinch dried thyme

Pinch cayenne pepper
Pinch dried oregano

Creole Seasoning
1 bay leaf

Season the shrimp with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute 1/2 the onion, and celery until the translucent, about 5 minutes. Blend the rest of the onion, the tomatillos and the serrano and bell peppers with 1 cup of water, season with S & P. Add shrimp to saute pan at medium heat and toss rapidly, Add the creole seasoning, thyme, oregano and bay leaf. Add tomatillo sauce to Shrimp and bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions, cilantro and parsley, and cook an additional 5 minutes. Lightly pan fry the corn tortillas in oil and set on paper towels for a few seconds on each side. To serve, place two tortillas overlaping across a plate. Use slotted spoon to place mostly shrimp in center of tortillas and fold over. Cover with sauce.

Serve with white rice. Ooooo-eeeeh !