Shrimp Enchiladas

• 0.75 lb. raw shrimp, peeled and de-veined, tails off
• 3–4 Tbsp. corn oil
• 2 cloves garlic, minced
• 1 tsp. ginger, minced
• 0.5 tsp. hot sauce
• 6 corn tortillas
• 1 small bunch spinach
• 0.5 cup grated cheddar cheese
• 1 cup green enchilada sauce

Whisk together 2 Tbsp. of the oil, with the garlic, ginger, and hot sauce, and set the shrimp to marinate in this in the fridge for a couple of hours.

Pre-heat your oven to 400F.

Heat another Tbsp. or 2 of oil in a skillet and soften the tortillas in this for 20 seconds each. Do let them cool off a bit before handling them.

Put a half a cup of green enchilada sauce in a 9" square baking dish or tin.

Place a few raw spinach leaves in each tortilla along with 3–4 shrimp and some grated cheddar cheese. Roll them up and place them seam-side down in the dish. Pour a generous amount of enchilada sauce over all and sprinkle more cheddar on top.

Place the tin in a pre-heated 400°F oven for 10–15 minutes until the sauce is bubbling, decant and serve.