Juanuary: The Premiere

Twice a year, the popular Bachelor and Bachelorette series debuts with a new guy or a new lady and a Monday night complete with gossip and gatherings of girls. To celebrate the premiere of the long awaited “Juanuary,” we hosted our own viewing party complete with Roasted Shrimp Enchiladas with Jalapeno Cream Sauce and Mexican Sangria. To kick off the season, we chose a theme just as spicy as Juan Pablo, the nation’s newest Bachelor contestant. Merging classic favorites with an experimental dish adds comfortable variety to any menu. With a twist on the basic enchilada, we combined roasted shrimp, a mix of vegetables, and a simple Jalapeno Cream Sauce for a mouth-watering delight with a kick. We accompanied this with a mixed fruit salad and some classic guacamole.

Jalapeno Shrimp Enchilada 1
Jalapeno Shrimp Enchilada 2

As we know, no event is complete without a Signature Drink. To complement the enchiladas, we mixed up Mexican Sangria, combining the flavors of red wine, tequila, orange juice, and different fruits. Try this with different kinds of wine, red, rose, or white, to suit your personal preference. This cocktail is guaranteed to not disappoint.

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 Watch for our weekly posts featuring our viewing parties and let us know what you think. And if you are hosting your own Bachelor viewing parties, share your recipes and drinks with us on Facebook!

Roasted Shrimp Enchiladas + Jalapeno Cream Sauce

Shrimp Enchiladas

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups baby spinach
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) corn tortillas, warmed
2 cups Monterey Jack cheese

Jalapeno Cream Sauce

2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups chicken broth 3/4 cup sour cream 2 jalapeños, seeded and minced 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees F. Place shrimp onto the prepared baking sheet with parchment paper. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.

To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

Recipe source: Damn Delicious

Mexican Sangria
Recipe source: DesignSponge.com