Shrimp Enchiladas in a Rich Tomato Sauce Pati Jinich

patijinich.com

DebW

subheading: For enchiladas:

1 ½ pounds medium shrimp

5 sprigs fresh parsley

2 garlic cloves peeled

3 to 4 bay leaves

1 teaspoon kosher or sea salt divided, or to taste

1 ½ pounds ripe tomatoes

1 to 2 serrano or jalapeño chiles to taste

4 scallions trimmed and coarsely chopped

½ teaspoon grated nutmeg

3 tablespoons canola or safflower oil divided

1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish

12 Corn tortillas

2 tablespoons unsalted butter

subheading: For garnish:

4 scallions trimmed and light green and white parts thinly sliced

1 ripe avocado halved, pitted, meat scooped out and sliced

2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

Directions at patijinich.com

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