Pineapple Shrimp Enchiladas Food

PINEAPPLE-SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
• Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
• Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
• Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
• Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
• Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
• Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
• Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
• Serve the quesadilla with pico de gallo, guacamole and sour cream.

PINEAPPLE SHRIMP

Steps:

• Peel shrimp. Make a shallow cut lenghtwise down back of shrimp; wash out vein.
• Add enough water to reserved pineapple juice to measure 1/2 cup.
• Mix cornstarch and cold water.
• Spray 10-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat.
• Add shrimp, garlic, onion and zucchini; stir-fry about 3 minutes or until shrimp are pink and vegies are crisp-tender.
• Stir in pineapple juice, soy sauce, sugar and ginger.
• Heat to boiling.
• Stir in cornstarch mixture.
• Cook and stir about 10 seconds or until thickened.
• Stir in pineapple and tomatoes; heat just until hot.
• Serve with rice.

PINEAPPLE ENCHILADAS - ENCHILADAS DE PIñA

Steps:

• Preheat oven to 375F (190 degrees C) and spray a 13 x 9 baking pan with cooking spray.
• In a medium bowl combine pineapple, sour cream and 1 cup cheese.
• Pour 1/4 cup enchilada sauce in the bottom of baking pan.
• Fill tortillas with pineapple mixture, roll and place in baking dish.
• Pour on remaining enchilada sauce and sprinkle with remaining cheese.
• Cover and bake for 30 minutes.

GOURMET SHRIMP ENCHILADAS

Steps:

• Filling:
• Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
• Sauce:.
• Heat half and half with cream cheese until melted and smooth (I use the microwave).
• In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
• To assemble:.
• Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
• Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
• Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
• Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
• Serve immediately, garnished with scallions and sesame seeds.