Name: Cheesy Shrimp "Enchilada" Bake with Zucchini & Bell Pepper
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 355 ml chicken or vegetable broth; ¾ (227 g) block cream cheese; 3 cloves garlic; 3 jalapeño peppers; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 6 small flour tortillas; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; 6 medium zucchini squash; all-purpose flour; black pepper; chili powder; cumin, ground; extra virgin olive oil; oregano, dried; salt

Cheesy Shrimp "Enchilada" Bake with Zucchini & Bell PepperCheesy Shrimp "Enchilada" Bake with Zucchini & Bell Pepper — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

355 ml chicken or vegetable broth

¾ (227 g) block cream cheese

3 cloves garlic

3 jalapeño peppers

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

6 small flour tortillas

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

6 medium zucchini squash

all-purpose flour

black pepper

chili powder

cumin, ground

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat a medium saucepan over medium-high heat. Once the pan is hot, add oil and swirl to coat the bottom; add flour and cook, whisking constantly, until lightly golden, about 1 minute.

Slowly whisk in tomato sauce, broth, and spices. Bring to a boil, then reduce heat and simmer until thickened, 5-6 minutes. Remove enchilada sauce from heat and set aside.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Quarter jalapeños lengthwise; seed and remove ribs with a spoon. Finely dice and place in a large bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim, seed, and small dice bell peppers. Trim and halve zucchini lengthwise, then slice crosswise into thin half-moons. Add both to the bowl with the jalapeño.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the veggies.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add veggies and spices. Cook, stirring occasionally, until fork-tender, 6-7 minutes. (Reserve bowl for later use.)

Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

Coarsely grate cheddar, place in the reserved bowl, and set aside.

Chop shrimp into small pieces. When the veggies are done, add shrimp to the skillet and cook, stirring occasionally, until opaque, 3-4 minutes.

While the shrimp cooks, using a clean cutting board, cut the cream cheese into small pieces. Add to the skillet and continue to cook, stirring occasionally, until melted and combined, 3-4 minutes more.

Meanwhile, slice tortillas into 2-inch long strips. Add to the skillet, along with the enchilada sauce, and stir to combine; remove from heat.

Transfer shrimp mixture to a large baking dish. Top with cheddar and place in the oven; broil until the cheese is melted and bubbly, 3-5 minutes.

To serve, divide enchilada bake between plates or bowls and enjoy!

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