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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My husband and I enjoy lasagna, seafood and Mexican fare. One evening, I combined all three into this deliciously different entree. It certainly is a tempting, memorable change of pace from traditional Italian-style lasagnas. -Sharon Sawicki, Carol Stream, Illinois Ingredients:
1 jar (20 ounces) picante sauce |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1/8 teaspoon cayenne pepper |
1 tablespoon olive oil |
4 to 6 garlic cloves, minced |
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
1/2 cup heavy whipping cream |
15 corn tortillas (6 inches), warmed |
1 package (16 ounces) imitation crabmeat, flaked |
3 cups (12 ounces) shredded colby-monterey jack cheese |
sour cream and minced fresh cilantro, optional |
Directions:
1. Place picante sauce in a blender; cover and process until smooth. Set aside. In a large skillet cook shrimp and cayenne in oil for about 3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and set aside.
2. In the same skillet, melt butter. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream and picante sauce; heat through.
3. Spread 1/2 cup of sauce in a greased 13-in. x 9-in. baking dish. Layer with six tortillas, half of the shrimp, crab and sauce and 1-1/4 cups cheese. Repeat layers. Tear or cut remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
4. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with sour cream and minced cilantro if desired. Yield: 12 servings.
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