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How To make Shrimp and Crab Enchiladas In Chipotle Cream Sauce
3 bay leaves
1 tablespoon salt
1 pound small shrimp
shelled
1 pound cooked crab meat :
shredded
20 corn tortillas
-Crema de Chipotle: 2 large tomatoes
8 medium tomatillos
- with husks and stems removed 2 ancho chiles
- with stems and seeds removed 1 clove garlic
2 slices onion 1/4 inch thick
2 chipotle peppers in adobo :
to 4
1/4 teaspoon toasted cumin seed
- or cumin powder 1 teaspoon salt
2 teaspoons corn oil
1/2 cup lowfat sour cream -- thinned with
2 tablespoons skim milk
Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil. Add shrimp and boil for 2 minutes. Drain, chop finely, and mix with crab. Set aside.
Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Pit the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 cup of the reserved cooking water. Puree and strain into a large bowl.
Heat the oil in a large saucepan over medium heat. Add the other onion slice; blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in sour cream. Keep warm over low heat.
Preheat oven to 375F. Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons shrimp and crab mixture. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve three per person, covering each portion with plenty of sauce.
TIP: To soften the tortillas, run them, one at a time, under running water. Shake off excess water, and then place in a hot non-stick frying pan over medium heat. In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side. Roll immediately.
To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water. Heat for up 45-60 seconds. Roll immediately.
How To make Shrimp and Crab Enchiladas In Chipotle Cream Sauce's Videos
SHRIMP & CRAB Enchiladas Suizas????/ Homemade Sauce!
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To get started, begin your sauce by putting your washed 7-9 Tomatillos, 2 chiles serranos, 1/2 yellow onion, and three garlic cloves to boil in a small saucepan with enough water to cover them. Bring to a boil, then lower your heat to a simmer and cook for about 15-20 minutes. While that is cooking, begin your enchilada filling by sautéing 1/2 finely diced red bell pepper in a pan (I used about 2 tbs of olive oil, on medium high heat) and cook for about 3 min, then add your 1/2 diced yellow onion and also sauté for about 3 minutes or until translucent. Remove vegetables from the pan and set aside.
The next step is to cook your shrimp, wash, devein and remove the shell and tail if any, make sure they are dry to ensure the best searing. Season lightly with salt and pepper and cook in the same pan (add more oil if needed) and cook for about 2 minutes on each side on medium high heat. They do not need to cook all the way since they will also be baked. Remove from the pan once seared and dice into big chunky bites.
Back to your sauce, let it cool down once finished boiling and add to your blender with enough of the cooking liquid to cover the ingredients and add a handful of cilantro (1/2 a bunch) and one tablespoon of chicken bouillon and blend until smooth. Finish your sauce by frying in a pan with about 2 tablespoons of oil, bring to a high boil, add 1/4 of the crema Mexicana (or sour cream) and whisk until smooth, let it simmer on low for a few minutes and then set aside until needed.
To finish your filling, sauté on medium heat 3-4 minced cloves of garlic and your lump crab meat (strain any liquid and break apart looking for any missed shells that might be in there) and at this time you can add one tsp of old bay seasoning, cook for about 3 min max, the crab is already cooked we are just adding more flavor. Remove from your pan and add to your vegetable mix. You can also combine your diced shrimp, 1 cup of shredded Monterey jack cheese, 1 tsp of old bay and a few spoonfuls of your green enchilada sauce and mix until well combined.
Next is frying your tortillas in vegetable or canola oil for about 30 seconds on each side. Fry as many as needed and set aside. To start assembling your enchiladas, pour a few spoonfuls on the bottom of your baking dish enough to coat the bottom so your enchiladas don’t stick. Start rolling your enchiladas by adding your seafood mix in the middle and rolling like a cigar tightly and setting the enchiladas seam side down on your baking dish. Repeat until all of your enchiladas are done. Pour your enchilada sauce on top, garnish with lots of shredded Monterey Jack cheese (about 2 cups) and add any seafood mix left behind. Bake for about 20 min at 350 or until cheese is completely melted and bubbling. Garnish with fresh cilantro, sliced Serrano chilies if you like it spicy and fresh avocado slices. Serve immediately with some delicious Mexican red rice (optional) and enjoy!
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Shrimp Enchilada Casserole
This Shrimp Enchilada Casserole is a great weeknight or weekend meal that can be made ahead and then warmed up later. You can use whatever filling you want, like chicken or veggie, but I wanted to do Shrimp Enchiladas for a while now and decided to make it into a casserole. The enchilada sauce for this Shrimp Enchilada Casserole is simple because it includes ingredients you probably already have in your cupboard or pantry. I've been making this enchilada sauce for years, and it's a time saver because it incorporates jarred salsa for much of its flavor. I used Salsa Verde, but you can use red salsa as well. This Shrimp Enchilada Casserole should be in your meal-planning rotation because of its ease, flexibility, and flavor! Make it Sabroso!
ENCHILADA SAUCE INGREDIENTS
4 oz. butter (plus a drizzle of oil so butter doesn't burn)
1 tsp. minced garlic
4 oz. flour
4 cups chicken stock
Salt and pepper to taste
1 tsp cumin
1 tsp oregano
1 cup Salsa Verde
1/2 cup sour cream
Chapters
0:00 Intro
0:13 Making the Filling
1:39 Making the Sauce
4:00 Assembling the Casserole
5:57 Baking/Final Results
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Cook With Me | Crab Enchiladas | Shantell’s World
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Creamy Shrimp Enchiladas #enchilada #enchiladasverdes #shrimp #shrimprecipe #shrimprecipes #seafoood
Recipe here: Creamy Shrimp
Enchiladas are crafted with a homemade spice blend and drizzled in a cheesy salsa verde sauce. Every bite delivers the perfect balance of rich creaminess and delectable shrimp. Top these with pico de gallo, salsa, or any of your favorite toppings.
Seafood Enchiladas - Cooked by Julie - Episode 161
To get this recipe, visit my website:
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For all the CHI-CHI'S restaurant Seafood Enchilada Lovers out there . . .this one's for you! Featuring shrimp, crab and CHI-CHI'S tortillas. This one will take you back!