Enchilada de Avocado with Wilder’s Spicy Shrimp, Scallop and Sherry Cream Sauce
A wonderfully flavored, artistically pleasing main course to thrill any seafood/avocado lover. Don't forget to top with a dash of The Wilder Sauce for added spice and flavor.
Ingredients Avocado Tortilla Filling: 4 ripe avocados, sliced 1 red onion, thinly sliced 3 garlic cloves, finely chopped 1 red bell pepper, thinly sliced length wise 1 yellow bell pepper, thinly sliced length wise 1-2 oz olive oil Spices (dash of each): cumin cayenne chili powder salt crushed black pepper 1 cup desired salsa (preferably green) 3-4 oz grated cheese of choice (for cheddar I advise topping the enchilada and for the goat I advise putting it in the enchilada, see below) 3-4 flour tortillas
Wilder’s Spicy Shrimp, Scallop and Sherry Cream Sauce: 8-10 sea scallops 8-10 medium sized shrimp, peeled and de-veined 2 garlic cloves, finely chopped Wilder’s Hot Sauce Company’s The Wilder Sauce (2 Tblsp plus, depending on your preference) 2 Tblsp butter 3oz cooking sherry 6oz heavy cream Dash each of salt and pepper (freshly ground)
Instructions
Preheat oven to 350°.
Slice avocados as thinly as you desire. Sauté the onions, and bell peppers in oil and add spices. Continue sautéing until firmness is breached. Right before firmness is breached, add 3 cloves of garlic and toss. Remove from heat.
Layer avocados in tortilla while onion/pepper mixture is cooling. Add onion/pepper mixture to the enchiladas (and cheese if using the goat). Roll up and stick toothpick through to keep its shape, and place them in baking pan. Pour your desired salsa, preferably green, over enchiladas (if using cheddar, sprinkle cheese on top). Place in preheated oven and bake at 350º for 20-30 minutes or until bubbly.
While the enchiladas are baking, prepare Wilder’s Spicy Shrimp, Scallop and Sherry Cream Sauce. Sautee the scallops and shrimp in 1 tablespoon butter for 4-5 minutes on each side and remove from heat. In another pan sauté the garlic in remaining butter until tender. Add cooked scallops and shrimp along with sherry and The Wilder Sauce to the garlic pan. Add salt and pepper and sauté until sherry has reduced by 2/3, then and add cream and cook on high, stirring occasionally, until desired thickness has been achieved.
Pull out enchiladas, plate and pour Wilder’s Spicy Shrimp, Scallop and Sherry Cream Sauce over enchiladas. Top with a few dashes of The Wilder Sauce and serve.
