San Antonio River Walk Enchiladas

Of the many American "restaurant rows," the River Walk in the historic city of San Antonio is certainly one of the most unique. Lush tropical plants line the two-and-half-mile walk. Sightseeing boats wind up and down the gentle river. It is sort of an American version of Venice. After years of devastating floods, the city decided to pave over the river and turn it into an underground sewer. A group of devoted Texas ladies, who had a vision that this area could be turned into a beautiful, relaxing recreational space, waged a vigorous campaign to save the "Paseo del Rio." Under President Roosevelt, the WPA was enlisted for the construction of bridges and paths. The women's vision and steadfastness paid off, and today this walk is famous around the world. The restaurants that line the path are inviting; one can stroll and view menus and diners before selecting a dining spot. Many feature a special style of Tex-Mex cuisine with a Spanish influence. Their menus offer many versions of enchiladas. I especially enjoyed this version, prepared with fresh Gulf shrimp.

6 large flour tortillas
1 pound cooked shrimp (peeled, deveined, and tails removed)
Juice of one fresh lime (about 2 tablespoons)
1/2 teaspoon Liquid Smoke
Salt to taste
Pepper to taste
1 cup grated jack cheese
1 cup sour cream
2 tablespoons diced fresh or canned green chiles
2 green onions, minced

Topping:
1 cup sour cream
1 cup jack cheese
Fresh cilantro for top garnish (about 2 tablespoons snipped in small pieces)

In a stainless steel or glass bowl combine the lime and Liquid Smoke. You may buy cooked shrimp or cook your own by simmering fresh shrimp in 1 quart of salted boiling water, uncovered, until shrimp turn pink - about 8 minutes. Place shrimp in the bowl and stir around so shrimp are covered with flavorings. Refrigerate to marinate at least one hour, or up to 12 hours.

Combine one cup cheese with one cup sour cream, the green onions, and the chiles. Add shrimp with flavorings. Do not drain. This is your filling.

To fill flour tortillas, warm each tortilla in a heated iron frying pan until pliable. Divide filling into 6 portions. Place filling in center of tortilla and roll up. It will look like a tube. Place seam side down in a lightly greased baking dish. Combine topping ingredients (except cilantro) and spoon over top. Bake at 350 degrees F for 25 minutes. Sprinkle with cilantro.

In San Antonio, enchiladas are typically served with refried or black beans and rice.

Makes 3 servings.