with White Wine Sauce
1 cup lightly packed fresh spinach leaves
¼ cup lightly packed fresh cilantro
3/4 teaspoon fresh, minced garlic
1 teaspoon dried oregano
Pinch of red pepper flakes
1 tablespoon white balsamic vinegar
¼ cup olive oil
3 tablespoons lard (pork)
2 cups diced, Spanish onion
1/3 teaspoon to-taste cumin seeds, ground
½ teaspoon coriander seeds, ground
1.5 teaspoons fresh, minced garlic
2-15.8 ounce cans Great Northern beans, drained & rinsed
Cream Wine Sauce
3 tablespoons unsalted butter
1 large shallot, chopped
1 1/2 teaspoons fresh, minced garlic
2 1/2 tablespoons flour
2 cups chicken broth
1/4 cup plus 1 tablespoon un-oaked chardonnay wine-to taste
1/4 cup heavy cream
1 stem fresh oregano
2 dozen large shrimp, peeled deveined
Salt & black pepper
1/4 cup olive oil
2 garlic cloves
12- 6 inch flour tortillas
Fresh spinach leaves, washed & dried
Peppadew peppers, jarred or canned, sliced into quarters of halves
12 ounces, block Monterey Jack Cheese, grated
Optional: lime wedges
Pulse all ingredients in a small food processor until finely chopped and season with salt & pepper.
Heat the lard in a large skillet over med-low temp. Add the onions and cook until golden in color. About 20 minutes.
Stir in the garlic, cumin and coriander and cook 2 minutes. Add the beans and cook for 2-3 minutes until hot. Add 1/2 cup vegetable broth and smash the beans or puree coarsely with a hand held immersion blender. Cook for about one more minute, until creamy. Add more broth if needed. Season with salt & pepper a few tablespoons of butter and remove from heat.
Cream Wine Sauce
Heat 2 tablespoons of the butter over med-low temp in a large sauce pan. Add the shallot and cook until caramelized and golden in color. Add 1 more tablespoon of butter, add the garlic and then whisk in the flour. Cook for 1 minute and then whisk in the chicken broth and wine. Bring to a simmer, remove from heat and seive into a bowl. Add the seived sauce back to the pan, add the cream and the fresh oregano stem. Steep the oregano on low, until desired strength and then discard. About 2-3 minutes. The oregano strength should be subtle. Season with salt & pepper and remove from heat.
Dry the shrimp with paper towel. Heat three tablespoons of olive oil in a large non-stick skillet. Season the shrimp with salt & pepper and add to the hot oil. Cook the shrimp for 2 minutes then turn over and cook the other sides for 1.5-2 minutes. Shrimp should be slightly opaque in color when done. Spoon into a large bowl and toss with enough of the chimichurri, to coat.
Adjust oven rack to the center position and preheat to 425 degrees
Reserve 4 ounces of the cheese for topping.
Crush the 2 garlic cloves in the olive oil in a small bowl. Brush the bottom of the baking dish with olive oil. Spoon some of the refried beans into the center of a tortilla and spread out to the ends, keeping it centered across the tortilla. Follow with 3-4 large spinach leaves (if using baby spinach, use more), followed with a row of Peppadew peppers and then topped with grated cheese and some fresh cilantro. Roll the tortilla up, pressing the filling as you go to compact. Place the seam side down into the baking dish, pressing down gently to keep in place. Repeat until all of the tortillas are filled and placed in the baking dish. Generously, brush the tops of the enchiladas with the garlic olive oil and bake for 12 minutes. Remove from oven, sprinkle the reserved 4 ounces of cheese on top of the enchiladas and then spoon on the shrimp. Place back in the oven for 2 minutes. Remove from oven, spoon on some of the wine sauce and finish with cilantro and lime wedges. Serve immediately.