Laden with succulent shrimp and creamy cheese, these enchiladas will satisfy your craving for richness and spice. And the loads of fresh vegetables and tangy lime keep the dish from being heavy. Pair with a crisp Pinot Grigio for a perfect late summer dish.
Spicy and rich, this is the ultimate in meat-free comfort food. In fact, this dish was so tasty and filling that Dave didn’t even want any of the leftover grilled chicken breast that I offered to appease my ‘meatitarian’. Don’t skip the Harissa paste, it really makes the dish an explosion of flavor!
Hearty and filling. This dish combines shrimp and chicken with peas and red bell pepper keeping the dish fresh. Cooked in the traditional manner, it forms a nice crispy crust on the bottom. Reheats well (if there’s any left).
- 1 1/2 cups apple cider vinegar
- 1/2 cup lightly packed brown sugar, or raw sugar
- 3/4 cup ketchup
- 1 1/2 tablespoons Sriracha
- 1/2 medium white onion, minced fine
- 4-6 large garlic cloves, minced
- 2 tablespoons minced peeled ginger
- Sea salt and freshly ground black pepper, to taste
- Stir first 7 ingredients together in a medium saucepan. Simmer over medium heat, stirring frequently, for 20-30 minutes or until onion is translucent and sauce is thickened. Add salt and pepper to taste and set aside until ready to use.
- Brush over chicken, seafood or veggies prior to grilling.
- This was really great on grilled shrimp; I made the full recipe for 48 shrimp and had about half the recipe left over.
- This is also really great on grilled corn.
- You will want to spray the grill with non-stick spray prior to grilling as the sugar will make the food stick a bit.
- I used ginger paste, which I found in the organic section of my grocery store rather than fresh.
- It takes quite awhile to cook down so start it well before you start anything else.