Firefighter Week is in full force, and today Seguin showed off their skills. John Strobel and Victor Morgan with the City of Seguin filled the studio with the delicious smell of shrimp enchiladas. John revealed two secrets to why firefighters cook so well: 1. The way to a man’s heart is his stomach, and 2. If the new chief likes seafood and Mexican food, make a dish that includes both. And the best part about this meal is that it’s so easy to make.
The simple steps start with sautéing shrimp in butter, cooking wine, cilantro and chopped green onions. Soften up the corn tortillas in cooking oil so they’re easy to roll. Throw a few shrimp in each tortilla and roll them up. Pour over the cream cheese sauce and send it right on into the oven. The hardest part is waiting 20 minutes for it to finish cooking. Check out the full recipe, and list of ingredients to try your hand at this dish.
Along with these great enchiladas, Seguin also has delicious pecans. It is home to the world’s largest pecan. You can find out more by visiting seguintexas.gov. And our brave men and women in the Seguin Fire Department want to make sure you have some great outlets to keep yourself safe. Find information on Turn Around Don’t Drown at
nws.noaa.gov/os/water/tadd/tadd-intro.shtml. And learn about outdoor burning regulations at
tceq.stat.tx.us/goto/publications.
RECIPE
SHRIMP ENCHILADAS
2# Large Shrimp
8oz Cream Cheese
16oz Heavy Whipping Cream
1-Stick Unsalted Butter
1-Bundle Cilantro (Chopped)
1-Bundle Green Onions (Chopped)
White Cooking Wine
16oz Monterey Jack
Cooking oil
20 – White Corn Tortillas
Onion Powder
Garlic Salt
Course Ground Pepper
Uncle Chris Gourmet Seasoning
Chopped Parsley Seasoning
Recipe makes 16 – enchiladas.
Shrimp Sauté Ingredients:
In a 12” Skillet over low to medium heat lightly marry / sauté the following ingredients for 6 - 8 minutes. Do not overcook.
1 – Stick Unsalted Butter
½ - Cup White Cooking Wine
¼ - Tsp Pepper
¼ - Tsp Onion Powder
¼ - Tsp Garlic Salt
¼ - Tsp Uncle Chris Gourmet Seasoning
1 – Tsp Parsley
¼ - Cup Chopped Cilantro
¼ - Cup Chopped Green Onion
After above ingredients are finished cooking, add shrimp and continue to simmer for another six to eight minutes. After completed remove from heat and set aside.
(Save sautéed butter sauce from pan for later)
Heat in an 8 – 10 inch skillet ½ - ¾ inch cooking oil over a medium heat. One at a time using a spatula lightly dip 16 – white corn tortillas in heated cooking oil for 8 – 12 seconds each.
Place on a plate and set aside.
Wrap / roll (3 - 4) cooked shrimp per each corn tortilla and place side by side in 12 -14 inch glass cooking dish. (Save sautéed butter sauce from pan for later)
