1 pound raw shrimp peeled deveined and cut in half
1/2 cup very thin sliced shallots
1 red pepper diced very small
1/2 jalapeno minced
2 cloves garlic minced
1/2 teaspoon cumin
6 (8 inch) flour tortillas
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
2 tablespoons fresh chopped cilantro
Preheat oven to 400 degrees. Spray casserole dish with nonstick cooking spray. Heat olive oil over medium high heat in large skillet. Add shrimp, shallots, red pepper and jalapeno. Stir several times. Cook until shrimp are pink and centers of them are opaque; about 3- 4 minutes. Add the garlic and the cumin the last 30-60 seconds of cooking. Divide the shrimp mixture evenly between the tortillas, roll and place in casserole dish. In same skillet over medium low heat melt butter. Whisk in flour and cook for 2-3 minutes; whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Spoon over shrimp enchiladas. Place in oven for 7-10 minutes. Sprinkle with cilantro and serve.