Ingredients:
1 cup diced leeks, white and light green parts ( thoroughly washed)
1/2 cup heavy cream
4 ounces mild goat cheese
salt & freshly ground black pepper, to taste
1 teaspoon olive oil
12 shrimp, peeled and deveined ( 26 to 30 per pound)
2 chipotle chiles in adobo
1 cup heavy cream
4 flour tortillas, 8 inches in diameter
Directions:
Fill a saucepan halfway with water and bring to a boil over high heat.
Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
Wipe the pan dry and return the leeks to the pan.
Add cream, goat cheese, salt and pepper.
Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
Set aside.
In a skillet heat the olive oil over medium-high heat. When hot, add the shrimp and saute until they just turn pink, 1 to 2 minutes.
When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
For the chipotle cream: In a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).
Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
To assemble: Preheat oven to 350 F.
Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
Place 4 shrimp pieces on top and roll up into a cylinder.
Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
Heat in the oven until warmed through, 10 to 15 minutes.
Remove from the oven and, with a spatula, place 1 enchilada on each plate.
Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.
Servings: 4
Time preparation: 40 min.
Time total: 40 min.