Shrimp And Scallop Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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 ½ cup red bell pepper (chopped).
• 13 ½ cup red onion (chopped).
• 14 ½ cup green onion (chopped).
• 15 1 tbsp garlic.
• 16 1 ½ cups flour.
• 17 1 cup corn meal
• 18 2 tsp baking powder.
• 19 ½ 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 ½ jalapeno, chopped.
• 29 1 small rib of celery, chopped.
• 30 ½ 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.