Shrimp And Scallop Enchiladas Recipes

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SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

BEST SEAFOOD ENCHILADAS



Best Seafood Enchiladas image

When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 enchiladas.

Number Of Ingredients 14

1/2 pound crabmeat, flaked and cartilage removed
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1 medium onion, chopped
2 tablespoons butter
SAUCE:
1/2 cup butter, cubed
1 teaspoon grated onion
1/4 cup chicken broth
3 large egg yolks, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato paste
8 flour tortillas (6 inches)
2 cups shredded Monterey Jack or Colby cheese

Steps:

  • In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

SHRIMP ENCHILADAS WITH GREEN SAUCE



Shrimp Enchiladas with Green Sauce image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

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.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

SHRIMP AND SCALLOP ENCHILADAS



Shrimp and Scallop Enchiladas image

This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this!

Provided by TxGriffLover

Categories     Tex Mex

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

8 corn tortillas
12 large grilled shrimp
20 crawfish, beignets (see attached recipe)
chopped cilantro
shredded queso fresco
tomatoes, creole sauce (see attached recipe)
heavy cream
20 small bay scallops
21 shrimp (peeled and deveined)
1/2 onion (chopped)
1 poblano pepper (roasted and chopped)
1 roma tomato (diced)
1/2 bunch cilantro (chopped)
1 lime (juice only)

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.

Nutrition Facts : Calories 186.5, Fat 2.7, SaturatedFat 0.4, Cholesterol 79.6, Sodium 104.2, Carbohydrate 28, Fiber 4.9, Sugar 1.7, Protein 14.3

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

SCALLOP AND LOBSTER ENCHILADA



Scallop and Lobster Enchilada image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 1/2 tablespoons vegetable oil
1 1/4 cups diced sea scallops
1 1/4 cups diced onions
1 1/4 cups diced mushrooms
Salt to taste
1 tablespoon minced garlic
1 1/4 cups diced lobster meat (3 to 4 chicken lobsters)
3/4 cup diced red pepper
2 medium finely diced jalapeno peppers
1/2 teaspoon habenero hot sauce
3 cups chiffonade cut spinach
1 1/2 cups shredded Monterey jack cheese
2 large egg yolks, beaten
4 (12-inch) tortillas (lemon cilantro preferred)
1/2 diced ripe pineapple
1 1/2 diced ripe mango
1 small diced red pepper
1 small diced green pepper
1/4 diced purple onion
1 cup chopped cilantro
1/2 cup orange juice
Pinch salt

Steps:

  • In a large saute pan on high heat add half of the oil. When hot, saute diced scallops just until they begin to turn white and lose their translucence. Add the onions and cook for 2 minutes. Remove from the heat. Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown. Season with salt. Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts. When all are incorporated remove from the heat and blend in the cheese. Cool on sheet pan. When set; roll in tortillas, sealing ends with egg yolk. Wrap each in plastic. Refrigerate.
  • Salsa:
  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt. Refrigerate for at least 1 hour for flavors to marry. Brown enchiladas in pan or griddle. Heat through in oven. Cut on bias into 4 pieces. Garnish with cilantro and serve with salsa.

CREAMY TUSCAN SHRIMP AND SCALLOPS



Creamy Tuscan Shrimp and Scallops image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 20m

Number Of Ingredients 12

1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons olive oil
1 tablespoon freshly minced garlic
1 cup chicken broth
1 cup heavy cream
3/4 cup sun dried tomatoes in oil, drained and thinly sliced
3/4 cup shredded Parmesan cheese
1/4 teaspoon Italian seasoning
3 cups tightly packed fresh spinach

Steps:

  • Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
  • Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
  • Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  • Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
  • Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
  • Season with salt and pepper, if desired.
  • Return shrimp and scallops to skillet and serve topped with cream sauce.
  • Optional: serve over cooked pasta, if desired.

CANCUN SEAFOOD ENCHILADAS RECIPE - (4.3/5)



Cancun Seafood Enchiladas Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 15

FOR THE SAUCE:
6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons juice from shrimp can
3 1/2 cups 2% milk
FOR THE ENCHILADAS:
2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
1 (4 ounce) can baby shrimp
or 8 oz imitation crabmeat
8 oz scallops & shrimp, diced and sauteed
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded, divided use
10 (6 inch) flour tortillas (Old Mission Restaurant style)
paprika

Steps:

  • FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat. Add flour. Cook and stir for 5 minutes (should have a nutty aroma). Add 1/2 tsp white pepper. Stir in 2 tbsp juice from shrimp and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool. WHEN READY TO ASSEMBLE THE ENCHILADAS: Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside. Warm remaining sauce. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes.* Watch closely and do not allow to burn (brown spots). Sprinkle with paprika.

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