Рецепт Spring Has Sprung
Ahhh...Spring is here—and fresh produce is one yummy benefit of this season of rebirth. The days are getting longer, the temperatures are rising and all of a sudden we’re getting a little tired of the winter fruits and vegetables that have been stocking the shelves of our groceries and markets for the past 5 or 6 months. Out go the winter squash, brussels sprouts, and citrus, making room for in-season produce reaping the most nutritional value. These include glorious kiwi, cherries, berries and vibrant asparagus, avocados, and artichokes (etc, etc!) With blooming trees and a pop of color here and there for inspiration, there is no better time than now to “spring clean” your diet. This month in one of my favorite magazines they featured a delicious sounding recipe using leeks and asparagus and morel mushrooms. Sounds good, right? YA! especially with the heavy whipping cream, lasagna noodles and about a pound of cheese. What a rich dish! Anyway, this cranked my wheels and my imagination went into hyper mode attempting to figure out how I can lighten this up, but still use those flavor profiles. Out comes a Tex-Mex inspired dish. I know, totally different, but when I sampled these delicious whole wheat tortillas at my local Whole Foods, I immeadiately completed that recipe in my brain..it was bairly hanging on, and it was like I had added the last piece of the puzzle to make the whole thing complete! Using the green tomatillo sauce allows for a freshness, but not too over powering that you lose the flavors of the leeks, mushrooms and asparagus. Enjoy!
Spring Shrimp Enchiladas
INGREDIENTS:
- 1/2 pound (21-25) raw or frozen shrimp, tails removed
- 2 teaspoons canola oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium leeks, light green and white ends, sliced thin
- 1 pound asparagus, ends trimmed, roughly chopped
- 4 ounces shiitake mushrooms, sliced
- 1 (10 ounce) can red enchilada sauce
- 1 (24 ounce) can crushed tomatillos
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 dozen whole wheat tortillas, softened
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- Salt & freshly ground pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 1/2 cup shredded Swiss cheese
DIRECTIONS:
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. In a meduim bowl, mix red sauce, tomatillos and diced tomatoes and green chiles. Heat a large saute pan over medium-high heat, add oil to the pan. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add leeks, asparagus, cumin, chili powder, oregano; cook, stirring, for 7 to 9 minutes, until asparagus begins to become tender. Add mushrooms, stirring occasionally, about 5 minutes. Add about 3/4 cup enchilada sauce mixture and shrimp and cook until shrimp is slightly pink, season with salt and pepper.
To assemble enchiladas: Spoon about 1/4 cup of the shrimp and veggie filling down the center of the softened tortilla. Sprinkle about 1-2 teaspoons Parmesan cheese over top. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the remaining enchilada sauce over the enchiladas and sprinkle with Swiss cheese. Bake until heated through, about 10 minutes.
Nutrition Information
Makes 6 servings: 2 enchiladas
Calories: 370
Fat: 6.3g
Carbohydrates: 32g
Fiber: 10.8g
Protein: 24g