It is ironic that this is the week we’re running a recipe for Enola Prudhomme’s Cajun shrimp enchiladas. Her brother is Paul Prudhomme, who put Cajun food on the national map with his magical New Orleans restaurant, K-Paul’s Louisiana Kitchen. It’s our inadvertent little tribute to a chef and a city with a big heart and small hope of ever being the same, even if its favorite restaurants open their doors again.
Martie hit pay dirt with her request for a shrimp enchilada recipe made with Enola’s seasoning – and with her request for Hungarian goulash – but since there’s only room for one recipe this week, the recipe will appear next time.
Some years back, Jim had huevos con camarones at a hole-in-the wall Mexican restaurant on U.S. 50 east of Pueblo. It was scrambled eggs with minced green chiles and fresh shrimp folded in. He’s tried several times to re-create it, but has not succeeded in determining how to do it. The eggs were light and fluffy, and the shrimp tender. Can anyone help?
For what it’s worth, my daughter, the omelet queen, says a tablespoon of heavy cream for each egg fluffs them up, and the eggs should be at room temperature.
About 10 years ago, George found a recipe for rice with plantains (it also had peas and a couple of other ingredients). It was a great accompaniment to spicy Latin dishes. He clipped the recipe and used it so many times it became dog-eared, stained, and, finally, lost.
He’s looked on the ‘Net and elsewhere but hasn’t been able to find it. Sounds Caribbean. Any takers?
Finally, in case you were wondering, we have it on good authority that Dave Finch of Big K Catering does pig roasts, 303-690-4616.
Until next time, Bon Appetit.
Shrimp Cajun Enchiladas
Martie says that in Louisiana, Enola Prudhomme – sister of chef Paul Prudhomme – has a reputation for creating her own Cajun specialties. Her Cajun Cafe in Carencro, La., where she is executive chef and owner, employs generations of Prudhommes. The following recipe features her special blend of seasonings. Serves 12.
Ingredients
2 1/2 cups heavy cream
Directions
In a 5-quart saucepan over moderately high heat, melt 4 tablespoons butter. Add onion and bell pepper. Cook 5 minutes, stirring. Reduce heat to medium; cook 5 minutes more. Add cream cheese, sour cream, oregano, cumin, cayenne and salt. Cook, stirring, for 3 minutes. Add cream and cook for 5 additional minutes. Keep warm until ready to serve.
In a medium skillet over moderately high heat, sauté shrimp in remaining butter for 3 minutes. Add seasoning and scallions; cook 2 minutes. Add shrimp to cream mixture, and mix well.
Spoon a generous amount of the shrimp mixture in the center of each tortilla; fold each tortilla in thirds and place seam side down. Spoon more of the shrimp mixture over the tortilla and top with cheese. Garnish with parsley leaf.
Enola’s All-Purpose Seasoning
Makes 1 cup.
Ingredients
Directions
Combine all ingredients. Mix well. Store in airtight plastic bags or jars.
Reach Ellen Sweets at 303-820-1284 or esweets@denverpost.com.
