Sunday, June 10, 2007

Our new favorite recipe!

Seafood enchiladas! Holy God! These definitely make the cookbook. It's from but "tweaked". Here's the recipe if you feel like splurging. (Downside: if they are less than 1000 calories each I'll be surprised. Of course you can't eat just one . . .)


1 onion, chopped
2 cloves garlic minced
1 tablespoon butter
1/2 pound fresh crabmeat, chopped into ¾” chunks
1 pound fresh shrimp, peeled, deviened & chopped into ¾” chunks
1 can diced green chiles
8 ounces cheddar cheese, shredded
8 (10 inch) flour tortillas
2 cups heavy cream
1/2 cup sour cream
½ cup clam juice
1/2 cup butter, melted
5 tbs flour
1 teaspoon chili powder
1 teaspoon cumin
½ tsp cayenne pepper
1 teaspoon salt
2 tbs chopped green onions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onions & garlic in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in chopped crabmeat and shrimp & one half cup of the shredded cheddar cheese. Make up the sauce; 1/2 cup butter melted in a skillet, stir in 5 tbs flour until a paste forms, cook & stir one minute or so to take the “raw” taste from the flour (but do not brown the flour). Stir in two cups of cream and whisk, bringing to a simmer. Stir in ½ cup of clam juice. Stir in 1 tsp of chili powder; 1 tsp cumin and ½ tsp of cayenne pepper & 1 tsp salt. Carefully pour simmering liquid into large stirring bowl containing ½ cup sour cream. (This will keep the sour cream from curdling). Mix one quarter of this sauce with the fried crabmeat, shrimp & onion garlic. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish. (6 lengthwize, 2 sideways and crammed in!)
Pour remainder of sauce over the enchiladas, and sprinkle the whole pan with remaining cheese. Garnish top with chopped green onions, & sliced black olives.
Bake in preheated oven for 30 minutes.
Serve garnished with avocado wedges.

Your men will rave. Mine did!

P.S. It helps a bunch to have a "shrimp" deveiner. Any kitchen supply has em, probably Williams-Sonoma too if you want to pay $25. HA!

Here's a picture of one--it's about 6" long: BTW, I wouldn't know of this if it wasn't for Grandma Cacace. Thank you Grandma for teaching me how to cook! Joey, Art, Scott & the rest of the "fam" thank you too!

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