Text 12496, 79 rader
Skriven 2014-04-23 06:44:26 av Dave Drum (1:261/38)
Ärende: Chile 6059
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seafood Enchiladas w/Cherry Tomato Salsa
 Categories: Seafood, Dairy, Chilies, Cheese, Vegetables
      Yield: 6 Servings

      1 tb Butter
      1 lb U-40 shrimp; peel, devein
      6 oz Bay or calico scallops
      6 oz Cooked crabmeat

MMMMM---------------------------SAUCE--------------------------------
      2 tb Butter
    1/4 c  Flour
    3/4 c  Milk
    3/4 c  Dairy fat sour cream
    1/3 c  Sliced scallions
    1/3 c  Minced cilantro
      4 oz Can chopped green chilies
      6 oz Pepper Jack cheese; shredded
      6 oz Cheddar cheese, shredded
     12    (6") corn tortillas; warmed
           Cherry Tomato Salsa
           +=OR=+
           Bottled red or green salsa

MMMMM--------------------CHERRY TOMATO SALSA-------------------------
      1 pt Cherry tomatoes
    1/3 c  Red onion; chopped
    1/3 c  Minced cilantro
      2 tb Fresh lime juice
      1 tb Minced jalapeno pepper
    1/2 ts Salt

  Very lightly grease a 13" X 9" baking dish. Melt butter in
  a 4 quart saucepan over medium heat. Stir in shrimp and
  scallops and cook, stirring often, 2 to 3 minutes until
  shrimp are pink and scallops appear opaque.

  Cover, remove from heat and let stand 3 minutes until
  shrimp and scallops are opaque at centers. Add crabmeat
  and stir to mix.

  Strain over a 2 cup measure to reserve liquid. (You should
  have about 2/3 cup.) Place seafood in a medium bowl.

  SAUCE: In same saucepan, melt butter over medium heat.
  Whisk in flour until blended. Cook, stirring with whisk,
  about 2 minutes. Add milt to reserved shellfish liquid,
  then whisk into saucepan. Cook, stirring often, 4 to 5
  minutes until smooth and thick as pudding.

  Remove from heat; whisk in sour cream. Stir 1 cup sauce
  into seafood, Stir in scallions, cilantro and chilies.

  TO ASSEMBLE: Toss cheeses together. For each enchilada,
  spoon 1/3 cup seafood mixture down center of a warm
  tortilla and sprinkle with 2 tablespoons cheese mixture.
  Roll up tortilla and place seam side down in prepared
  baking dish, fitting enchiladas close together. Spoon on
  remaining sauce. Cover tightly with foil.

  Heat oven to 375øF/190øC.

  Bake enchiladas, covered, 30 to 35 minutes until hot.
  Remove foil, sprinkle with remaining cheese and bake 5
  minutes more or until cheese melts.

  SALSA: Mix everything together and refrigerate up to 2
  days

  Uncle Dirty Dave's Archives

MMMMM

... It's nice to eat a good hunk of beef but you want a light dessert, too.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)