Seafood enchiladas


3 pounds shrimp
1 bunch cilantro
2 limes juices and 1 zest
1 chopped poblano pepper
1 ½ cups sour cream
1 cup grated Monterrey Jack Cheese
½ cup powdered dry jack
10 corn Tortillas dipped in oil
1 Tablespoon ancho powder
2 carrots small dice
2 zucchini, outside flesh only small dice
¼ cup butter
¼ cup wine
1 jalapeno seeded and diced

Saute carrots, poblano and jalapeno in butter, add shrimp after 2-3 minutes and add the shrimp, cook for 5 minutes and add the zucchini and ½ of the cilantro chopped. Taker out the solids and cook the liquid all the way down, add the solids back and season, cool completely. Add lemon juice and zest to the sour cream, add ancho powder. Fold in cheese and then the cooled seafood mixture. Roll into the tortillas. And keep under a moist table napkin.

Corn relish
6 ears sweet corn
¼ cup small dice green perpper
¼ cup small dice red pepper
¼ cup small dice red onion
¼ cup small dice yellow onion
¼ cup small dice celery
¼ cup sugar
1 tsp mustard seed
¼ tsp celery seed
1 cup cider vinegar
1 cup water
6 cloves garlic minced
2 chipotles bloomed and pureed.

Combine everything except the corn and cook for 15 minutes
Add corn and cook for 5 more, cool and reserve.

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