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Lora A. 2015-06-02T22:21:00Z
I found this recipe an unusual way to make enchiladas making a welcome change from chicken. I think the spinach works really well and find the sauce to be delicious, I now use it whenever I make enchiladas. I have sometimes not been able to find big enough shrimps so have used crayfish, crab and small prawns instead which is also delicious. I have also boiled chopped onions in vegetable stock and added tomato puree to thicken the sauce as I didn't have any onion broth, this worked well although I had to add some sugar to level out the taste of the tomato. When I cook the shrimp and spinach I like to add some salt and pepper and mild curry powder to the pan to add a little extra flavor. This recipe takes a bit longer than stated to prepare so I would allow around 15 minutes extra preparation time if you are working to the clock. I think this is very nice served with rice salad and green salad.