What does one do after weeks, literally weeks, of holiday parties, dining out, festive nights and snowy, hangover days? Make shrimp enchiladas, of course! I guess I was feeling a bit sick of the old same-old, same-old (roasted meat, lavish pasta, bare seafood and the repressed pretension that is the small-plate meal) and I decided to take a swing at domestic culinary monotony.
Both me and the wife have had these kick-ass shrimp enchiladas at the authentic Mexican eatery round the corner. I should take this opportunity to mention that I have a sick fascination with Mexican cooking, maybe because it’s so different than what I was raised on, and I stab blindly at it whenever I am lost in the food doldrums.
Anyway- the white sauce was amazing (made with leftover Havarti from NYE) but I think I hastened my own demise from heart disease by a few months when I went back for seconds. Totally worth it. The avacado was fortunate impulse purchase.