Shrimp Enchilada, ‘Robert Redford’ Cake

DEAR SOS: I love the Shrimp Enchilada at El Chaya in West Hollywood. Can you persuade the chef to share the recipe?

--GLORIA

DEAR GLORIA: Certainly. What a great dish it makes for summer dining, whether you serve it as an appetizer or main course.

EL CHAYA SHRIMP ENCHILADA

2 tablespoons olive oil

1/2 cup diced onion

1 cup diced tomato

40 medium shrimp, deveined, peeled and halved

1 bunch cilantro, leaves only

1 jalapeno chile, chopped

2 shallots, minced

3 cloves garlic, minced

1 cup heavy whipping cream

1/2 cup shredded Jack cheese

8 flour tortillas

Heat olive oil in skillet over medium-high heat. Add and saute onion and tomato until tender. Stir in shrimp and cook just until they turn pink.

Combine cilantro, jalapeno, shallots and garlic in blender or food processor and whir to pasty sauce. Add 1 tablespoon water if needed so ingredients will blend. Set aside.

Combine heavy cream and cheese in saucepan and place over low heat. Heat just until cheese melts. Set aside.

Evenly spread shrimp mixture on each tortilla and roll. In oblong baking dish spread 1/2 cilantro sauce on bottom to cover. Line with rolled tortillas and pour over remaining sauce. Bake at 350 degrees about 10 minutes to heat through. Pour cheese sauce over tortillas. Bake about 5 minutes longer, then broil until lightly browned. Makes 8 enchiladas, 4 servings.

Each serving contains about:

620 calories; 594 mg sodium; 267 mg cholesterol; 39 grams fat; 34 grams carbohydrates; 32 grams protein; 0.71 grams fiber.

DEAR SOS: Help. I desperately need a recipe for The Next Best Thing to Robert Redford, a cake you printed in your column some years ago.

--SHIRLEY

DEAR SHIRLEY: According to Marge Hanley, a former food editor of the Indianapolis News, the dessert got its name when it was served to a luncheon group of women discussing Robert Redford. One guest claimed that she still liked Robert Redford better (than the cake, we suppose). The original name of the dessert was dropped in favor of the catchy one. Whatever its attributes, a practical feature is that the cake is a pudding mix concoction and can be made ahead.

THE NEXT BEST THING TO ROBERT REDFORD

1 cup flour

1/2 cup butter or margarine, softened

1 cup finely chopped pecans

1 (8-ounce) package cream cheese, softened

1 cup sugar

1 (8-ounce) carton frozen non-dairy whipped topping, thawed

1 (6 3/4-ounce) package instant vanilla pudding mix

1 (6 3/4-ounce) package instant chocolate pudding mix

3 cups cold milk

Grated chocolate candy bar, optional

Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 13x9-inch baking pan. Bake at 350 degrees 15 to 20 minutes until lightly golden. Cool.

Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer.

Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar. Cover and refrigerate overnight. Makes 16 servings.

Each serving, without chocolate bar, contains about:

321 calories; 186 mg sodium; 34 mg cholesterol; 20 grams fat; 36 grams carbohydrates; 4 grams protein; 0.13 gram fiber.

DEAR SOS: I’ve lost my recipe for Jalapeno Corn Bread and would certainly like a repeat in the paper. I use the bread quite a bit for parties and I’m having another party soon.

--E.L.

DEAR E.L.: We have several versions. Here’s one.

JALAPENO CORN BREAD

1 cup cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1 (8 3/4-ounce) can cream-style corn

1 cup milk

1/2 cup oil

1 large onion, chopped

5 canned pickled jalapeno chiles, chopped

2 cups shredded Cheddar cheese

2 eggs, beaten

Combine cornmeal, salt and baking soda. Stir in corn, milk and oil. Add onion, chiles, cheese and eggs and mix.

Turn into greased 9-inch-square baking pan. Bake at 350 degrees until set, about 1 hour. Let stand 10 minutes. Cut into squares to serve. Makes 9 servings.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.