Over The Border Shrimp Enchiladas Recipes

SHRIMP ENCHILADAS WITH GREEN SAUCE

Steps:

• Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

SHRIMP AND SCALLOP ENCHILADAS

Steps:

• In a hot pan, sauté onions, chilies, scallops and shrimp.
• Add tomato and lime juice. Season to taste.
• Blanch corn tortillas in hot oil for a few seconds to soften.
• Fill the tortillas with the seafood mixture and roll.
• Place two enchiladas in the center of each plate.
• . Heat Creole sauce with a little heavy cream and pour over the enchiladas.
• Garnish with chopped cilantro and Queso Fresco.
• Top with three grilled shrimp and 5 beignets per plate.
• Crawfish Beignets:.
• 1 Lb. Chopped crawfish tail meat.
• 4 eggs.
• ½ Cup red bell pepper (chopped).
• ½ Cup red onion (chopped).
• ½ Cup green onion (chopped).
• 1 Tbsp garlic.
• 1 ½ Cups flour.
• 1 Cup corn meal
• 2 Tsp baking powder.
• ½ Cup milk.
• Salt and pepper to taste.
• Directions.
• Combine all ingredients.
• Scoop with a small melon baller and fry till golden brown.
• Creole Sauce:.
• 1 Yellow onion, chopped.
• 1 Red bell pepper, chopped.
• 1 Green bell pepper, chopped.
• ½ Jalapeno, chopped.
• 1 Small rib of celery, chopped.
• ½ Carrot, chopped.
• 1 Tbsp garlic (minced).
• 2 Cups chicken stock.
• 2 Cups diced canned tomatoes.
• 3 Tsp Creole seasoning.
• Roux (2 ox butter and 2 oz flour cooked until dark brown).
• Directions.
• Saute all vegetables in a little butter until soft.
• Add tomatoes and chicken stock and simmer for 30 minutes.
• Quickly whisk in roux.
• Puree and season to taste.