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Seafood Enchiladas Recipe

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This recipe for Seafood Enchiladas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Raymond Friedmann
Added: Friday, January 4, 2008


1 lb shrimp
1 lb scallops
1 pkg crawfish
Enchilada sauce (recipe follows)
Avocado slices
Corn tortillas
Mixture of Jack and Yellow cheese

1 stick of butter
1 cup yellow onions
1 cup flour
2 qt chicken stock
2 cubes Knorr Shrimp bouillon
Salt to taste
2 tsp red pepper
1 qt heavy cream
1/2 stick unsalted butter cubed
3/4 cup white wine

Saute seafood in butter about 3 minutes. Melt butter, saute onions, add flour and make a roux. Cook for 10 minutes over low flame. Slowly add chicken stock and shrimp base salt and peppers. Cook until thickened. Add more butter and cream with the wine. Keep the sauce warm, do not boil.
Dip corn tortillas in sauce place on plate roll up with cheese inside and place on individual plates. Keep warm in oven while assembling the rest of the enchiladas.
When all cheese enchiladas are made add sautéed seafood to sauce. Spoon sauce with seafood over enchiladas top with more cheese and put under broiler or in oven to melt all. Place avocado slices on top and serve.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
You can use any seafood that you prefer in this recipe or all of one kind. This is an easy recipe to stretch if more people show up at the last minute. Start with Margaritas and Mexican Shrimp Cocktail or Ceviche and end with Flan. Your company will feel like you've taken them to the Mexican Riviera.




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