LOBSTER AND STONE CRAB ENCHILADO
Steps:
- Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
- Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. 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.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) 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.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CRABMEAT ENCHILADAS
This is so good. A different twist on enchiladas. It has been around my house for a long time. It is adapted from a recipe in a 1979 edition of Seasoned with Sun.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees.
- Saute onion in oil, add flour, milk and chili.
- Cook until medium thick.
- Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
- Heat 1/2 to 1 tsp of canola oil at a time in skillet.
- When oil is warm quickly dip tortillas in oil until soft and warm.
- Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up.
- Place seam side down in a 11x7 inch pan.
- Repeat until all tortillas are used.
- Pour the remaining sauce on top and sprinkle with reserved cheeses.
- Bake in preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 576.4, Fat 26.5, SaturatedFat 13.8, Cholesterol 100.5, Sodium 1125.5, Carbohydrate 46.9, Fiber 5.7, Sugar 10.6, Protein 39
LOBSTER, CREOLE STYLE: ENCHILADO DE LANGOSTA
Steps:
- Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
- Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.
SCALLOP AND LOBSTER ENCHILADA
Steps:
- In a large saute pan on high heat add half of the oil. When hot, saute diced scallops just until they begin to turn white and lose their translucence. Add the onions and cook for 2 minutes. Remove from the heat. Saute the mushrooms in a separate saute pan with rest of oil until they give off their water and begin to brown. Season with salt. Combine into first pan and add garlic, lobster, red pepper, jalapeno, habanero sauce, and spinach and saute until vegetables soften and spinach wilts. When all are incorporated remove from the heat and blend in the cheese. Cool on sheet pan. When set; roll in tortillas, sealing ends with egg yolk. Wrap each in plastic. Refrigerate.
- Salsa:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, blend all diced ingredients with cilantro, orange juice, and pinch of salt. Refrigerate for at least 1 hour for flavors to marry. Brown enchiladas in pan or griddle. Heat through in oven. Cut on bias into 4 pieces. Garnish with cilantro and serve with salsa.
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LOBSTER AND STONE CRAB ENCHILADO RECIPE | BON APPéTIT
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- Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
- Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.
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