12-14-2012 Shrimp enchiladas

On Monday, Tony and Marquita (s/v Seaclusion) gave us a ride to Guaymas so we could stock up for our trip across to Baja.  We visited a semilla, although I don’t think they’re called that here.   It’s a store with bulk goods, mostly seeds, nuts, dried fruit, beans, grains, etc.  There are tons of them in La Paz but we haven’t seen hardly any on the mainland.  We got all kinds of goodies while there.

Then we stopped at a little fish stand where we bought a kilo of shrimp as well as a kilo of cochito filets.   So, Monday evening we had to figure out how we wanted to eat shrimp this time.  We’ve eaten a lot of shrimp with pasta and kind of wanted something else.  I suggested enchiladas and Lulu rose to the challenge.  She made a white sauce, opened a can of whole Ortega chiles that needed to be used, grated some cheese and started rolling.

Rolling a big fat one.

Rolling a big fat one.

After spending about a half hour in the oven, the enchiladas were ready.

30-45 minutes at 350 degrees F.

30-45 minutes at 350 degrees F.

We decided that we didn’t need anything on the side.

YUM!

YUM!

And, true to form, we had enough left for dinner the next night as well.  Tough life.

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About sryoder

Steve & Lulu... retired. Had enough of the cold wet dreary fall/winter/spring in the Pacific Northwest. Bought a boat, fixed it up, sold our home and sailed to Mexico in November, 2010. Been here ever since except for occasional forays to the States (summer only, thank you) to visit the kids, parents and siblings. If you're looking for a sailing blog, this is the wrong place. This is a traveling, hunkering in, eating blog. Sailing is just how we get from place to place when we can't walk.
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11 Responses to 12-14-2012 Shrimp enchiladas

  1. Eric says:

    That looks like some good eating there!

    Question: What type of finish did you use on your table and has it held up. Has pine proven to be a good choice for a marine environment. I’m still planning to rebuild my cabinets with a light colored wood.

    • sryoder says:

      The table is finished with polyurethane varnish. Have not had to refinish or even touch up since it was first finished back in 2009. The pine belowdecks has not appeared to suffer at all from the marine environment. No regrets so far. The light color does really help to brighten up these little W28 caves.

      • Dani says:

        Hey Steve! That’s great to know the finish has held up so well. We have painted the formica table top of the salon a creamy white color and plan to varnish it soon. I hope it lasts as long as yours. You shrimp mexican thingies look sooooooooooooo good. Only your photos could make me want a margarita right after waking up.

      • sryoder says:

        Dani, the time stamp on your comment is 1:39 PM. You’re just now getting up??? Just another Saturday night?

      • Dani says:

        Damn that time stamp. There is no sneaking around on the internet. LOL. Yeah, Saturdays, Sundays…wake up time is variable.

  2. Lisa and Neil S/V Gypsy says:

    For shrimp, I use Asian, Thai and Indian spices. I get bored with Mex. We’re driving back to La Paz in a week. Let me know if you’d like to SPICE it up!

    • sryoder says:

      Might have to give the Asian/Thai/Indian spice approach a try. We’re still in San Carlos with no obvious weather windows coming up soon, so no telling when we might see you guys. But since we’re enjoying SC now that it’s cooled down, no worries.

  3. vic says:

    My favorite food! I can even eat them cold for breakfast! : >

  4. Tate says:

    That sure does look tasty. I love shrimp enchiladas. Also crawfish enchiladas.

    And tell me, is that knitted sleeve in the background a cover for the Tabasco bottle?

    • sryoder says:

      Actually, that’s my well-used beer can cozy. And, although we don’t have a Tabasco sock (I’ll get Lulu working on it), we do have a cool little crocheted rasta-looking sock that she made for an old Crystal hot sauce bottle that we now use for toothpicks.

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