Inuit-style Shrimp Enchiladas

Ingredients

Inuit-style Shrimp Enchiladas differ from the original Mexican dish in several ways. Firstly, the traditional Mexican enchilada sauce is adapted to include ingredients commonly found in Inuit cuisine, such as Arctic herbs and spices. Additionally, the tortillas used in this recipe are made from locally sourced grains and flours, reflecting the availability of ingredients in the Arctic region. The yogurt sauce topping adds a refreshing twist, replacing the traditional Mexican cheese. Overall, this adaptation embraces the flavors and ingredients of the Inuit culture while maintaining the essence of the original dish. We alse have the original recipe for Enchiladas de camaron, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground Arctic herbs (such as Labrador tea or Arctic sage) 1 teaspoon ground Arctic herbs (such as Labrador tea or Arctic sage)
• 1 teaspoon ground chili powder 1 teaspoon ground chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) water 1 cup (240ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• 8 tortillas (made from locally sourced grains) 8 tortillas (made from locally sourced grains)
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 40g (5g sugars)
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through.
4. 4.
   Sprinkle the ground Arctic herbs, chili powder, and cumin over the shrimp. Stir well to coat the shrimp evenly.
5. 5.
   Pour in the tomato puree and water, and season with salt and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
6. 6.
   Warm the tortillas in a dry skillet or microwave until pliable.
7. 7.
   Spoon a generous amount of the shrimp mixture onto each tortilla and roll them up tightly. Place the enchiladas in a baking dish.
8. 8.
   In a separate bowl, mix the plain yogurt with a pinch of salt.
9. 9.
   Pour the yogurt sauce over the enchiladas, spreading it evenly.
10. 10.
    Bake the enchiladas in the preheated oven for 15-20 minutes, until the tortillas are slightly crispy and the sauce is bubbly.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp is thoroughly cleaned and deveined before cooking to remove any grit or impurities.

Tips & Tricks

• If Arctic herbs are not available, substitute with a combination of dried thyme and rosemary for a similar flavor profile.
• For a spicier kick, add a pinch of ground Arctic chili peppers to the sauce.
• Experiment with different locally sourced grains for the tortillas, such as barley or amaranth, to add a unique twist to the dish.
• Serve the enchiladas with a side of pickled Arctic vegetables for a tangy contrast.
• If yogurt is not preferred, substitute with a dairy-free sour cream alternative.

Serving advice

Serve the Inuit-style Shrimp Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Arctic-inspired pickled vegetables and a dollop of yogurt or dairy-free sour cream.

Presentation advice

Arrange the enchiladas on a plate, drizzling the yogurt sauce over them. Sprinkle fresh cilantro on top for a pop of color. Serve with the pickled vegetables on the side for an attractive and vibrant presentation.