Smoked Shrimp Enchilada W/red Pepper Cream, Barbecue Sauce

      1    Bag wood chips for smoking          1 c  Sour cream
           Soaked in water                          Salt and pepper -- to taste
      1    Chipotle pepper                     2 oz Sun-dried tomatoes -- soaked
      2    Serrano peppers                          And diced
      2    Tomatoes -- seeded                  3 oz Sweet onions -- diced
      1    Red onion                           1 c  Fresh corn kernels
      3    Red bell peppers -- split           1 c  Mushrooms -- diced
           And seeded                        1/2 c  Green onions -- thinly
      1    Turnip                                   Sliced
      4    Cloves garlic                      15    Smoked shrimp -- diced
      1 ga Beef stock                          4    Flour tortillas
      2 tb Dry mustard                         1 pt Heavy whipping cream --
      3    Carrots -- chopped                       Reduced by half
    1/2 c  Raspberry vinegar                   2 tb Lime juice -- use
    1/2 c  Brown sugar                              Fresh-squeezed
      1 c  Ketchup                             1 tb Unsalted butter
      2 c  Heavy whipping cream                     Salt and pepper -- to taste
      1    Red bell pepper

  STEP ONE: Prepare the Barbecue 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-- Saute
  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 barbecue
  sauce around the enchilada.

  Recipe By     : Mark Haugen of Tejas, Minneapolis, MN