Name: Shrimp Enchiladas in a Rich Tomato Sauce
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Ingredients: 1 1/2 pounds medium shrimp; 5 sprigs fresh parsley; 2 garlic cloves (peeled); 3 to 4 bay leaves; 1 teaspoon kosher or sea salt (divided, or to taste); 1 1/2 pounds ripe tomatoes; 1 to 2 serrano or jalapeño chiles (to taste); 4 scallions (trimmed and coarsely chopped); 1/2 teaspoon grated nutmeg; 3 tablespoons canola or safflower oil (divided); 1 cup Mexican cream (Latin style crema, or heavy cream, plus a bit more for garnish); 12 Corn tortillas; 2 tablespoons unsalted butter; 4 scallions (trimmed and light green and white parts thinly sliced); 1 ripe avocado (halved, pitted, meat scooped out and sliced); 2 ounces queso fresco (farmer’s cheese or mild feta, crumbled (½ cup))