Shrimp Enchiladas In Tamarind-Chipotle Sauce

• 1 lb. peeled and devained large shrimp.
• 3 Tbs chopped onion
• 1 Tbs chopped shallots
• 1 chopped garlic clove
• 3 Tbs olive oil
• 2 Tbs butter
• 2 mint leaves
• 1/2 lb. tamarind beans, peeled and soaked in water for 2 hrs. (you can find these at ethnic stores)
• 2 chipotle peppers (from a can)
• 1 sprig of cilantro
• 12 corn tortillas
• 1/2 cup canola oil (for lightly frying tortillas)
• 1 plantain, cut in slices
• salt and pepper to taste
• For the garnish
• 2 cups shaved lettuce
• 8 Tbs sour cream
• 1/2 cup cotija or dried cheese

1. For easier devaining of the shrimp, extend the shrimp making its back straight, grab the end of the little black strip that shows on the back, and pull. Cut them in halves.
2. In a large saucepan, heat the 3 Tbs. of olive oil, and butter add onions and leave to caramelize, add shallots and garlic.
3. Add the shrimp, and the mint leaves.
4. Add salt and pepper.
5. Take the soft tamarind pods and take the seeds out. Put them into a blender, add chipotle peppers, sprig of cilantro, and salt. Puree. Warm it up, and put it to side.
6. Heat the canola oil in a large skillet and fry the slices of plantain.
7. In the remaining oil, saute each tortilla on both sides,(this has to be fast so the tortilla doesn t become hard.)
8. Fill each tortilla with shrimp, and a slice or two of plantain.
9. Roll them to make them into taco shape. Arrange three in each plate. Cover with tamarind, chipotle sauce. Garnish with shaved lettuce, sour cream and cotija cheese.
10. Enjoy!!!

shrimp, onion, shallots, garlic, olive oil, butter, mint, tamarind beans, peppers, cilantro, corn tortillas, canola oil, plantain, salt, shaved lettuce, sour cream, cheese

Taken from www.epicurious.com/recipes/member/views/shrimp-enchiladas-in-tamarind-chipotle-sauce-1201796 (may not work)