Does anyone have a great recipe for a seafood (Crab, shrimp) Enchilada with White sauce?

Answer 1

tried and true.....you'll love 'em...

Chi Chi's Seafood Enchilada/Cancun

In the restaurant these are cooked right on the plate. You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

5 servings 10 enchiladas 52 min 40 min prep
Change to: enchiladas US Metric
6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika


FOR THE SAUCE.
melt butter in a 2 quart saucepan over medium heat.
add flour.
cook and stir for 5 minutes(should have a nutty aroma).
add 1/2 tsp white pepper.
stir in 2 tbsps lobster base and cook for an additional minute.
add milk & wine.
add 2 oz. of the cheese.
continue to cook until thickened.
FOR THE CRAB MIX.
lightly chop the flaked imitation crab.
combine with shrimp in a medium size bowl.
add 1.5 cups of cold sauce.
mix well.
FOR THE ENCHILADAS.
lay out the tortillas on a flat surface.
place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
place flap of the tortilla over the crab mix and roll.
place flap side down onto a plate or in your baking dish.
ladle warm sauce over the enchiladas.
top with remaining monterey jack cheese.
put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
watch and do not allow to burn(brown spots).
sprinkle with paprika.

(Lobster Base)


Ingredients:
1 Whole Live Lobster
2 tbls. Butter
2 tbls. Diced Onions
2 tbls. Diced Celeryx
1 tspn.Tomato Paste
1 Bay Leaf
2 Oz. Brandy
2 cups Water

Note:
16 tbls. = 1 Cup liquid stock made from scratch.

Procedure:
Take one whole live lobster Remove the meat from the shell. Crush the shells. Saute the shells with butter, diced onions, diced celery tomato paste, and bay leaf. Deglaze with two ounces of brandy, add two cups of water, bring to boil, and simmer for three hours. Strain broth. return to the heat, bring to a boil. reduce to 3 tbls.


http://www.recipezaar.com/148921

Answer 2

Ingredients
1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic salt
6 (10 inch) flour tortillas

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. 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.
3 In saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese.
4 Bake in preheated oven for 30 minutes.

Makes 6 servings

Answer 3

Try enchiladas with a green sauce the recipe is on the label, it is great with a seafood filling as are tacos. My son doesn't eat meat, but refuses to be key holed a vegetarian. So I have altered many of my recipes.

Answer 4

BECHAMEL SAUCE

Melt 2 tbsp butter in small pan over medium heat.
Mix in 2 tbsp all-purpose flour and cook, stirring, until flour is light golden color.
Remove from heat and blend in 1/2 cup regular strength chicken broth or rich meat broth and 1/ cup half-and-half (light cream).
Return to heat and bring to a full rolling boil, stirring. Season to taste with salt and freshly grated or ground nutmeg. Use hot; or cover and chill then reheat stirring Makes about 1 cup sauce.

MORNAY SAUCE

Prepare bechamel sauce according to preceding directions, but omit nutmeg. Stir into simmering sauce 2 tbsp. shreed Gruyere chee or swiss chees and 2 tbsp grated Parmesan cheese. Remove from heat and add salt and cayenne to taste Use hot; Makes about 1 cup sauce