Smoked Shrimp Enchilada with Red Pepper Cream Grill Sauce

Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 package wood chips for smoking -- soaked in water
1 medium chipotle pepper
2 medium serrano peppers
2 medium tomatoes -- seeded
1 medium red onion
3 medium red bell peppers -- split and seeded
1 medium turnip
4 cloves garlic
1 gallon beef stock
2 tablespoons dry mustard
3 medium carrots -- chopped
1/2 cup raspberry vinegar
1/2 cup brown sugar
1 cup ketchup
2 cups heavy whipping cream
1 medium red bell pepper
1 cup sour cream
1 teaspoon salt and pepper -- to taste
2 ounces sun-dried tomatoes -- soaked and diced
3 ounces sweet onions -- diced
1 cup fresh corn kernels
1 cup mushrooms -- diced
1/2 cup green onions -- thinly sliced
15 medium smoked shrimp -- diced
4 tortillas flour tortillas
1 pint heavy whipping cream -- reduced by half
2 tablespoons lime juice -- use fresh-squeezed
1 tablespoon unsalted butter
1 teaspoon salt and pepper -- to taste
 

Preparation:

STEP ONE: Prepare the Grill Sauce-- Start a charcoal fire in outdoor grill. When coals are white-hot, cover with soaked wood chips. Place chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers, turnip, and garlic on grill and cover. Adjust dampers to reduce heat and smoke vegetables for about 20 minutes. (When vegetables are done, smoke shrimp for enchilada filling for about 15 to 20 minutes.) Add vegetables to beef stock and reduce to 1 quart. Meanwhile, reduce brown sugar and raspberry vinegar to syrup consistency. Strain vegetables from stock and discard. Add carrots, mustard, and vinegar-sugar mixture to stock and simmer until carrots are done. Puree sauce in blender and strain. Return to heat, add ketchup, and reduce until sauce coats the back of a spoon. Add salt and pepper to taste. CHEF'S NOTE: Adjust amount of chiles for hotter sauce. STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red bell pepper until skin is charred black and begins to loosen from the pepper. Immediately immerse pepper in ice water. When cool, peel and seed pepper and place in blender with sour cream. Puree until smooth and add salt and pepper to taste. STEP THREE: Create Smoked Shrimp Enchiladas-- Sauté‚ sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green onions in butter until slightly soft. Add shrimp, cream and lime juice and reduce. Taste for salt and pepper. Place equal amounts of fillings in center of tortilla and roll the tortilla in a cylinder. Garnish each tortilla with a dollop of Red Pepper Cream and pour grill sauce around the enchilada