April 1, 2014

Shrimp and Crab Enchiladas with Green Chile Cream Sauce


I'm hoping it won't be too long before I get to post again.  I'm getting a new kitchen in the upcoming weeks, which I believe will leave me with only a refrigerator for the duration.  Hopefully the process will be finished by April 12th, and I'll be able to post from a beautiful, brand new kitchen!  With that being said, I figured I'd go out with a BANG, and share a very fun and flavorful recipe.  Give your everyday enchiladas a huge enhancement by using lump crab meat and fresh shrimp.  But the flavor combination doesn't stop there -- I also included some shiitake mushrooms, fresh tomatoes, green onions, and great seasonings.  Read on to find out what's going on in these Shrimp and Crab Enchiladas!

What You'll Need:
  • 2 tbsp. butter, unsalted
  • 1 tbsp. minced garlic
  • 1/2 cup shiitake mushrooms, diced medium
  • 1 bunch green onions, thinly sliced (whites and greens) 
  • 6 tbsp. green chiles, finely chopped, divided
  • 3/4 lb. medium shrimp, peeled and deveined, roughly chopped
  • 1 1/2 lb. fresh lump crab meat
  • 1 large lemon
  • 2 tbsp. Old Bay seasoning, divided
  • 1/2 tsp. cayenne pepper
  • 2 tbsp. dry white wine
  • 1 medium tomato, diced small
  • 3 cups Monterey Jack cheese
  • 8 multi-grain tortillas, fajita-style size
  • 1.5 cups heavy cream
  • Salt and Pepper

1.  In a large skillet, melt 2 tbsp. of butter and saute garlic for a minute or two.  Drop in the shiitake mushrooms and half the green onions, cook until soft.  Add 2 tbsp. of the green chiles and all the shrimp to the pan, and saute until the shrimp turns slightly pink.  After that happens, add your crab meat to the pan to marry all flavors.  Zest and juice lemon in the pan and season with 1 tbsp. Old Bay seasoning, cayenne, salt and pepper.  Allow all of your components to come together by adding the white wine, and reduce until all the wine is gone (you don't want a soggy filling).  Add diced tomato to the pan and remove from heat.

2.  In a large mixing bowl, put all hot ingredients from pan plus 1 1/2 cups of the Monterey Jack cheese.  Fold together until the cheese melts slightly, trying not to break up the crab lumps.  One-by-one, fill your tortillas and roll.  Place them seam-side down in a baking dish. 

3.  In the same skillet, add heavy cream, 1 cup of cheese, the rest of the green onions, the remaining green chiles, and the rest of the Old Bay seasoning.  Season well with salt and cracked pepper.  Whisk until smooth and pour over the enchiladas.  Top with the remaining 1/2 cup of cheese and bake in a 350-degree oven for about 30 minutes, or until the top is brown and bubbly.  Enjoy!




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