205 S.W. Barnard Street P. O. Box 1417 Glen Rose, TX 75086 800-575-2101 254-897-2929 Fax: 254-897-7729	April Recipe Main Page Our Rooms Meetings & Retreats Weddings Packages Activities Location Rates Check Availability News Dining
	SHRIMP ENCHILADA WITH AVOCADO CRUDA & POBLANO CREAM
	Avocado Cruda (Can make ahead about 4 hours)
	1 c.	chopped Roma tomatoes
	1/4 c.	chopped white onion
	1 tsp.	diced Serrano pepper
	2 T.	coarsely chopped cilantro
	1 tsp.	kosher salt
	1 T.	lime juice
	1 T.	olive oil
	1 c.	chopped avocado
	Gently mix all the ingredients in a bowl, cover & refrigerate.
	Poblano Cream
	2	poblano chilies
	1/2	onion, sliced
	dash	of dried tarragon
	2 c.	chicken stock
	1 c.	cream
	dash	cayenne
	dash	white pepper
	salt to taste
	Roast poblanos on gas flame, peel and remove seeds. Boil poblanos, onion, tarragon, cayenne, white pepper in chicken stock for 10 minutes, then puree in blender. Return to the pot with cream and simmer until slightly thickened. Salt to taste. (Hold for several hours then reheat for enchiladas)
	Enchiladas
	1 lb.	shrimp, shelled and tails off
	1 T.	butter
	1 sm.	onion, sliced
	1/2	red bell pepper, sliced
	1	Serrano, sliced
	1	clove garlic, minced
	12	corn tortillas
	enough canola oil to fry tortillas in small skillet
	Melt butter with canola oil in a skillet, chop shrimp roughly and toss into hot skillet with garlic, onion, bell pepper, and Serrano chilies. Sauté until shrimp is done. Remove from heat and fry corn tortillas one at a time in hot oil, just to soften, not crisp. Fill tortillas with shrimp mixture. Roll enchiladas, cover with poblano cream and garnish with avocado cruda.
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Inn On The River
205 S.W. Barnard Street ~ P. O. Box 1417
Glen Rose, Texas (TX) 76043
Toll Free: 800-575-2101 ~ Phone: 254-897-2929 ~ Fax: 254-897-7729

E-mail: inn@innontheriver.com 
Web site: www.innontheriver.com