how to make seafood concasa?

Answer 1

Seafood Enchiladas Con Queso
Makes 10 Servings

1/2 pound (2 sticks) unsalted butter
1 cup finely chopped onions
1 cup canned green chilies, chopped
3/4 cup finely chopped green bell peppers
2 tablespoons plus ¾ teaspoon Chef Paul
Prudhomme's Seafood Magic®
3 cups heavy cream
1 cup dairy sour cream
8 cups grated Monterey Jack cheese or other white (preferably nonprocessed) cheese (2 pounds)
2 pounds peeled shrimp, lump crabmeat, peeled crawfish tails, firm flesh fish or any other seafood of your choice.
2/3 cup very finely chopped green onions
1/2 cup cooking oil
20 (6-inch) corn tortillas

In a large skillet melt 1 stick of the butter. Add the onions, green chilies, bell peppers and 1 tablespoon Seafood Magic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
In a 4-quart saucepan melt the remaining 1 stick butter. Add the seafood, green onions and the remaining Seafood Magic. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the seafood mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.

Heat the plates in a 250° oven.

In a small skillet heat the oil to 325°. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with ¼ cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350° oven until cheese melts, about 5 to 8 minutes. Serve immediately.

Answer 2

I'm not sure exactly what your looking for, here are some links to some seafood sites

http://seafood.allrecipes.com/

http://www.recipesource.com/main-dishes/meat/seafood/indexall.html


http://web.foodnetwork.com/food/web/searchResults?searchString=fish+and+seafood&site=FOOD&searchType=Recipe