Enchilado De Mariscos Recipes
CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)
A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!
Provided by Jamie Silva
Categories Dinner Lunch Main Course Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
- Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
- Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 390 kcal, Carbohydrate 5.6 g, Protein 47.2 g, Fat 18.1 g, SaturatedFat 2 g, Cholesterol 341 mg, Sodium 471 mg, Fiber 1.4 g, Sugar 2.2 g
XOCHIPILLI'S ENCHILADAS DE MARISCO
Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.
Provided by Member 610488
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
- Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
- In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
- Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
- Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.
Nutrition Facts : Calories 1032, Fat 66, SaturatedFat 31, Cholesterol 196.7, Sodium 2392.8, Carbohydrate 71.5, Fiber 9.1, Sugar 6.2, Protein 41.2
LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA
Steps:
- Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
- Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.
ENCHILADO DE MARISCOS
Yield 4-6
Number Of Ingredients 20
Steps:
- Melt butteer with oil. Add green pepper, onion, celery and saute until tender. Add garlic & cook, add tomatoes, cumin, wine, water, tomato juice, lemon juice, salt and pepper. Bring to a boils, reduce to low and simmer uncovered 15 min. Saute chorizo separately in a little oilive oil. Remove. Saute seefood in small batches until just cooked. Add to sauce, adjust seasonings. Serve over white rice.
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- In a large saucepan, heat 1/4 cup of the olive oil. Add the chopped onion, garlic and green bell pepper and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the tomato sauce, pimientos, ketchup, wine, vinegar, Worcestershire sauce and bay leaf and season with salt and pepper. Simmer the sauce over very low heat until it is thickened slightly, about 20 minutes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, turning once, until the shrimp are lightly browned but not cooked through, about 3 minutes. Scrape the shrimp into the saucepan and simmer until they are cooked through, about 4 minutes longer. Discard the bay leaf. Transfer the shrimp to a serving bowl, garnish with the chopped parsley and serve.
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- For filling, cut dried peppers open; discard stems and seeds. Place peppers in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften; drain well. Cut one of the peppers into thin slivers; cut remaining pepper(s) into small pieces. Set pepper slivers aside to use as a garnish. In a medium bowl combine 1-1/2 cups of the cheese, the shrimp, and pepper pieces. Set filling aside.
- Preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
- Spoon about 1/4 cup filling onto each tortilla near one end; roll up. Place filled tortillas, seam sides down, in a 3-quart rectangular baking dish.
- For sauce, in a medium saucepan cook onion in hot oil over medium heat until tender. Stir in flour, salt, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Pour sauce over filled tortillas.
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