Sunday morning was pretty quiet. We slept in a bit after our excursion to Karma on Saturday, then took it easy reading the paper and putting brunch together. I started baking the bacon, and Rich began slicing brioche and putting together his dipping mixture for French Toast – which – I just noticed, we haven’t included anywhere. I’ll fix that soon, but it involves all the usual suspects along with a touch of fresh 
squeezed orange juice and some fresh grated orange zest. We rounded it all off with the Sunday Tribune, a nice pot of Cameron’s Woods and Waters decaf, and paging through some magazines.
That’s what started it.
We had thought to stop by our new local fish seller and see what they could provide in the way of shark for dinner, but the nice folks at 
Philadelphia Cream Cheese and Everyday with Rachael Ray magazine put an end to THAT by including a recipe for shrimp enchiladas in a pullout advertisement that made us both decide to save the shark for another day. We were not sorry…
I’ve made a few changes to the original recipe based on our preferences, but if you’d like the original, try spreadphilly.com – though their ‘over-the-border shrimp enchiladas’ recipe didn’t show up when I searched this morning. Still, a new recipe link is a new opportunity… ON to dinner!
INGREDIENTS
•2 tbsp olive oil
•1 lb uncooked medium shrimp, peeled, deveined, tail off
•1 medium onion chopped red, yellow, red, green peppers, chopped – about one cup or so
•1 (4 oz) can green chilies, drained
•1/2 tsp chili powder and 1/4 tsp cumin – OR – use 3/4 to 1 tsp homemade chili powder (recipe below)
•1/4 tsp pepper
•1 (8 oz) pkg cream cheese, cubed
•8 flour tortillas (8 inch)
•1-1/2 cup chunky salsa – as an option – you could try enchilada sauce
•1-1/2 cup shredded pepper-jack cheese
•Hot sauce – I used Cajun Power Spicy Garlic Sauce
Butter (to grease the baking dish)
Heat oven to 350º
Heat 2 tbsp olive oil in a large skillet. Sauté onion and peppers until onion is tender, about five minutes.
Add the shrimp, chilies and spices. Cook for two to three minutes until the shrimp turn pink. Sprinkle in four or five drops (or to taste) of Cajun Power Spicy Garlic Sauce, or Tabasco. Stir in the cream cheese until melted. STOP RIGHT THERE – do NOT eat the whole thing right out of the pan!
Place 1/3 to 1/2 cup of the shrimp mixture down the center of each tortilla, roll up and place seam-side down in a buttered 13 x 9 baking dish. Pour salsa over the top and sprinkle with the grated cheese.
Bake at 350º for 20 to 25 minutes.
I served ours with refried black beans, salad and a bit of sour cream on the side, along with some additional cheese to sprinkle over all, if the mood struck.
Home Made Chili Powder
With all due thanks to da Google, and whomever thought to provide this tasty mixture therein – erm – thereon?
•1 tsp paprika
•2 tsp ground cumin
•1 tsp cayenne pepper
•1 tsp oregano
•2 tsp garlic powder
Combine all ingredients and store in an airtight container.