Shrimp and Scallop Enchiladas |
|
 |
Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this! Ingredients:
8 corn tortillas |
12 large grilled shrimp |
20 crawfish, beignets (see attached recipe) |
chopped cilantro |
shredded queso fresco |
tomato, creole sauce (see attached recipe) |
heavy cream |
20 small bay scallops |
21 shrimp (peeled and deveined) |
1/2 onion (chopped) |
1 poblano pepper (roasted and chopped) |
1 roma tomato (diced) |
1/2 bunch cilantro (chopped) |
1 lime (juice only) |
Directions:
1. In a hot pan, sauté onions, chilies, scallops and shrimp.
2. Add tomato and lime juice. Season to taste.
3. Blanch corn tortillas in hot oil for a few seconds to soften.
4. Fill the tortillas with the seafood mixture and roll.
5. Place two enchiladas in the center of each plate.
6. . Heat Creole sauce with a little heavy cream and pour over the enchiladas.
7. Garnish with chopped cilantro and Queso Fresco.
8. Top with three grilled shrimp and 5 beignets per plate.
9. Crawfish Beignets:.
10. 1 Lb. Chopped crawfish tail meat.
11. 4 eggs.
12. 1/2 Cup red bell pepper (chopped).
13. 1/2 Cup red onion (chopped).
14. 1/2 Cup green onion (chopped).
15. 1 Tbsp garlic.
16. 1 1/2 Cups flour.
17. 1 Cup corn meal
18. 2 Tsp baking powder.
19. 1/2 Cup milk.
20. Salt and pepper to taste.
21. Directions.
22. Combine all ingredients.
23. Scoop with a small melon baller and fry till golden brown.
24. Creole Sauce:.
25. 1 Yellow onion, chopped.
26. 1 Red bell pepper, chopped.
27. 1 Green bell pepper, chopped.
28. 1/2 Jalapeno, chopped.
29. 1 Small rib of celery, chopped.
30. 1/2 Carrot, chopped.
31. 1 Tbsp garlic (minced).
32. 2 Cups chicken stock.
33. 2 Cups diced canned tomatoes.
34. 3 Tsp Creole seasoning.
35. Roux (2 ox butter and 2 oz flour cooked until dark brown).
36. Directions.
37. Saute all vegetables in a little butter until soft.
38. Add tomatoes and chicken stock and simmer for 30 minutes.
39. Quickly whisk in roux.
40. Puree and season to taste.
|
|