Vincents Shrimp Enchiladas Food

QUICK SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
• Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
• Pour enchilada sauce over tortillas.
• Bake in preheated oven until bubbly, about 20 minutes.

SHRIMP ENCHILADAS

Steps:

• Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
• Peel shrimp and devein; coarsely chop shrimp, and set aside.
• Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
• Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
• Reserve remaining mixture; keep warm.
• Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
• Heat tortillas according to package directions.
• Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
• Roll up tortillas, and place, seam side down, in baking dish.
• Pour remaining soup mixture over enchiladas; top with remaining cheese.
• Bake at 350°F for 30 minutes.

GOURMET SHRIMP ENCHILADAS

Steps:

• Filling:
• Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
• Sauce:.
• Heat half and half with cream cheese until melted and smooth (I use the microwave).
• In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
• To assemble:.
• Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

SHRIMP ENCHILADAS WITH GUAJILLO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
• In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.
• In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.
• Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
• Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.
• Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve.
• In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
• In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
• Reserve for enchiladas and pork.

VINCENT'S SHRIMP ENCHILADAS

Steps:

• Saute onion in oil until translucent.
• Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
• Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
• Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
• Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside.
• Place rolled tortillas side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover the enchiladas and cook an additional 15 minutes.
• Serve hot, garnished with sour cream and green onions.

SPICY SHRIMP ENCHILADAS

Steps:

• Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
• Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
• Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
• Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
• Top with remaining Enchilada sauce and top with remaining cheese.
• Bake in a 350' oven for 45 minutes.

POBLANO-SHRIMP ENCHILADAS

Steps:

• PEEL shrimp, and devein, if desired.
• Coarsely chop shrimp, and set aside.
• BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
• Set aside.
• SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
• Remove from skillet, and chop.
• RETURN chopped pepper to skillet.
• Add onion and next 5 ingredients; sauté 4 minutes.
• Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
• Stir in sour cream.
• HEAT tortillas according to package directions.
• Spoon shrimp mixture evenly down center of each tortilla, and roll up.
• Arrange, seam side down, in prepared pan.
• Top with sauce, and sprinkle with cheese.
• Cover and chill up to 1 day ahead.
• BAKE at 350° for 25 minutes or until thoroughly heated.