EL Part 3

Wow was this a good dinner! We love going to the restaurant outside of Vail called The Minturn Saloon. Its pretty much a cowboy bar slash hole in the wall Mexican place with wide wood planked worn floors. Its carries some history so the vibe is pretty cool. My Dad is the first person in the family to visit. He was there back in the early 80s or even the 70s when he came out to ski with some friends. So he wanted to go there the first time he came out to visit us over 7 years ago. Dave and I loved this place! When we go out for dinner we tend to hit the less fancy but always dependable places. This is one of them. We only get to visit about twice a year and come to think of it I think were due for anther visit. So our favorite entree is the Shrimp Del Mar. Its a unique but delicious dish. I finally found a recipe that comes as close to the real thing. This definitely isn't a regular meal for us since it has a cream base. But it was worth it! Dave really enjoyed this!

Shrimp Del Mar

1/2 C red pepper diced
1/2 C green pepper diced
1/2 onion diced divided
3 t butter divided
1/4 oregano
1/8 t garlic powder
1/8 t cayenne pepper (or more)
salt/ pepper
1/4 heavy cream (I used half & half and would try milk next time)
1 1/2 T flour
2 C xtra sharp chedder cheese shredded
1/4 C light sour cream
1 lbs or less peeled, deveined shrimp
1 C diced tomatoes
flour tortillas

Preheat oven 350. Melt 2 t of butter and a dash of evoo in large skillet over medium heat. Add 3/4 of the onions and saute 4 minutes. Add peppers and saute until onion are translucent. Add flour and stir to coat 1 min. Add oregano, salt, black pepper, cayenne, garlic powder saute 1 min. Lower heat and add cream. Stir until slightly thickened add half of the cheese and stir until melted. Remove from heat and stir in sour cream.

In another skillet melt butter and remaining onion until softened and add shrimp. Salt and pepper and cook until just cooked through. Remove shrimp with a slotted spoon and roughly chop. Return to cheese sauce and pour just enough of the shrimp liquid to sauce. Do not over dilute the thickness. Add tomatoes and stir to combine.

Grease baking dish. Spoon shrimp mixture onto tortilla and roll, place in backing dish. Repeat until only the sauce remains. Pour remaining sauce over tortillas and shredded cheese. Bake for 25-30 minutes.