Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Hello, Autumn, Is That You?

Written by Patti on September 6th, 2011

Good Morning Darlings!

63F here in Atlanta this morning! Eek! Break out the sweaters!

And I’ve got company tonight! What shall I cook?

The theme – Mexican. The guests – Miss Melanie & Mr. Johnny P.

Johnny P. was born on Cinco De Mayo and is quite the tequila aficionado, and I was just sent a boodle of samples from the lovely folks over at Milagro Tequila, so naturally, I would build a meal around the drinks. This past weekend Eric and I made a pitcher of watermelon margaritas with the Milagro Reposado to take out on the boat with our dear friends Chris & Erin. They were delicious! To keep them cold, we put ice cubes in a ziploc bag to float in the drink dispenser and not water down the margaritas.

I love the sliced melon garnish - isn't it pretty?

To make the watermelon syrup, we took five cups of cut up watermelon, put them in a saucepot with two cups of sugar, mashed it and set the flame to low. We would return to stir it up and check on it several times. After two hours or so, we strained the whole mixture into a pitcher and put the liquid back on the stovetop to reduce some more. It was fabulous and all that watermelon didn’t go to waste! Just make your normal margarita recipe and add the syrup to taste.

But I digress. I am making shrimp enchiladas tonight with black beans and rice. Pound cake with leftover lemon curd nestled between slices and of course, chips & salsa. For the salsa, sometimes I get a bit lazy and just use Rotel with fresh onion and jalapenos chopped in. Cilantro if I have it.

Mmmm....shrimp enchiladas!

Shrimp Enchiladas
Serves 4
Courtesy of My


3/4 pound unpeeled, medium-size fresh shrimp
5 tablespoons olive oil, divided
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 corn tortillas
1 (10-ounce) can green enchilada sauce
1 1/2 cups (6 ounces) shredded Monterey Jack cheese


Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.
Brush an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside.
Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop.
Return chopped pepper to skillet. Add onion and next 5 ingredients; saute 4 minutes. Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream.
Heat tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead.
Bake at 350° for 25 minutes or until thoroughly heated.


Thank you, Autumn, for showing your pretty face and allowing me to really enjoy my kitchen today!

xoxo, Patti

Today blogging to The Kinks – Autumn Almanac


Comments are closed.