I love enchiladas. I don't love the high calorie content though, thus the need to play with my food. A few times I've used zucchini as a substitution for the carbs. I even made zucchini wrapped enchiladas. These boats work so easily and filling them with shrimp makes it even tastier.
Ingredients
4-5 small/medium zucchini, sliced lengthwise, and
cored with seeds removed, leave some edge 1/4"
sprinkle of chili powder
vegetable oil
1/2 medium onion, small diced
1 red pepper, cored, small diced
1 celery stalk, small diced
1-2 tsp Mexican oregano
1 tsp dried coriander
1 tsp cumin
16 oz shrimp, fully cooked ( I used salad size)
2/3 cup enchilada sauce of your choice
1/2 cup corn kernels
1 cup cheese of your choice, shredded
Garnish: crema (Mexican table cream), radish, green onions, cilantro
Instructions
See Susie's Tips and Tricks
1. Sprinkle interior of zucchini with some chili powder. Place zucchini cut side down in 400F oven for 15 to 20 mins. You want a slightly tender vegetable. Check at 15 minutes. Remove from oven and set aside.
2. In a saute pan soften onions, red pepper, and celery on medium low heat. Sprinkle with oregano, coriander, and cumin. Now toss in pre-cooked shrimp. Season again if necessary. Remove from heat and add enchilada sauce. Gently stir to warm.
3. Fill each zucchini half with shrimp mixture. Sprinkle with corn and cheese. Place in oven for 8-10 minutes for the cheese to melt.
Garnish with crema, radish, green onions, or cilantro.
Susie's Tips and Tricks
Commercial chili powder typically comes with salt so don't add any.
You can use raw shrimp and prepare accordingly. Don't over-cook them and be sure to drain thoroughly if they produce a lot of liquid. I really liked the expediency of using fully cooked shrimp; they were affordable and perfect for this dish.
You may substitute ground turkey for shrimp. Cook completely and proceed. Season well; turkey needs it.
I used green enchilada sauce; its what I had on hand. Try red if desired.
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