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.
In San Antonio, enchiladas are typically served with refried or
black beans and rice.
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
* 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
1 cup sour cream
1 cup jack cheese
Fresh cilantro for top garnish (about 2 tablespoons), snipped into
In a stainless steel or glass bowl combine the lime and Liquid Smoke.
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
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.
ingredients (except cilantro) and spoon over top.
Bake at 350 degrees F for 25 minutes.
Sprinkle with cilantro.
Makes 3 servings.
Other Southwestern enchilada recipes you may like...