Sesame Shrimp With Cucumber Soy Salad

Skewering the shrimp makes them easy to eat and attractive for serving. You'll need to presoak wooden skewers for 30 minutes, or use metal skewers.

 Prep Time: 30 minutes

Yield: Serves 4

Ingredients

• 1 cup sushi rice
• 1 English cucumber, sliced very thin
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 red jalapeño chile, sliced thinly
• 2 green onions, sliced diagonally
• 1 tablespoon vegetable oil
• 1 tablespoon Asian (toasted) sesame oil
• 1 pound large shrimp (16 to 20 per lb.), peeled and deveined
• 1 teaspoon toasted sesame seeds

Preparation

1. Cook rice according to package directions. Meanwhile, prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, combine cucumber, vinegar, soy sauce, sugar, jalapeño, and onions. Set aside.
2. In another medium bowl, combine oils with shrimp. Skewer shrimp lengthwise through the tail so they're straight. Grill, turning once, until cooked through and grill marks appear, about 4 minutes total. Sprinkle with sesame seeds and serve with rice and cucumber salad.

Note: Nutritional analysis is per serving.
Nutritional Information
Calories:174 (42% from fat)
Protein:19g
Fat:8.3g (sat 1.2)
Carbohydrate:5.7g
Fiber:0.9g
Sodium:495mg
Cholesterol:168mg

Green Chile Chicken Enchiladas

Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.

Total Time: 50 minutes
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)




Ingredients

• 1 pound roasted skin-on green New Mexico chiles
• 2 tablespoons olive oil
• 1 tablespoon butter
• 5 large garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups reduced-sodium chicken broth, divided
• 10 (7- to 8-in.) corn tortillas
• 2 1/2 cups shredded cooked chicken (see Notes)
• 2 cups coarsely shredded cheddar or jack cheese, divided
• Sour cream

Preparation

1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

Nutritional Information

• Calories:526 (50% from fat)
• Protein:32g
• Fat:29g (sat 13)
• Carbohydrate:38g
• Fiber:4.2g
• Sodium:1402mg
• Cholesterol:117mg