Friday, November 16, 2007

Seafood Enchiladas

It's dinners like this that are the reason I don't take photos. The food tasted wonderful, the presentation...not so much. Simply put, the seafood mix was too watery for the tortillas, so they sort of fell apart. Note for next time: sauteé the seafood mixture before adding to the tortillas to remove excess moisture.

Seafood Enchiladas

1 lb shrimp, cooked and diced into 1/4" pieces
1/2 lb lump crab meat
4-5 scallions, finely diced
1 can green chiles
1 tsp cumin
1/2 tsp oregano
2 tbsp sour cream
shredded cheese and salsa
enchilada sauce

Combine the first 5 ingredients. Sautee in a pan to remove excess moisture from crab and shrimp. Remove from heat. Add in sour cream and stir to combine.

Place about 2 large spoonfuls down the center of a tortilla. Top with shredded cheese and a bit of salsa. Roll the tortilla up and place in a baking dish, seam side down. Repeat with all of the mix. Top with enchilada sauce. Bake at 375º for 10-15 minutes or until hot and bubbly. Serve immediately.

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