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.
* 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.
Makes 3 servings.