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Big Al’s Spinach & Shrimp Creamy Torti

Source of Recipe

Emeril and me


Recipe Introduction

Big Al’s Spinach & Shrimp Creamy Tortilla: This is my adapted version of an Emeril recipe that was for crepes and similar ingredients. I tweaked it a little to make it easier.My version appeared in the New Orleans newspaper about 4 years ago. A couple of weeks ago (August 2007) there was a request in the newspaper for a repeat of the recipe (many people lost their recipes in Katrina). I was happy that someone liked my recipe enough to want it back!

List of Ingredients

Big Al’s Spinach & Shrimp Creamy Tortilla:


10 8 inch flour Tortillas
For filling:
3 10 ounce frozen chopped spinach packages
1 ½ to 2 packs (8 oz) of shredded Italian cheese blend – or mozzarella
2 large eggs (lightly beaten)
1 teaspoon salt
1/3 teaspoon ground black pepper
2 pinches ground nutmeg
¼ to ½ pound of small gumbo shrimp
(2 pinches of garlic salt)

For Bechamel sauce:
5 table spoons butter (or margarine)
4 table spoons flour
2 cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
2 pinches of ground nutmeg




Recipe

Filling: Cook spinach according to package instructions. When done, press out as much moisture as possible. Combine all of the filling ingredients (except garlic salt) in a bowl.

Place appropriate amount of filling into each tortilla and roll up the tortilla.

Bechamel sauce: Make a blonde roux with the butter & flour. When the roux is done, slowly add the milk. Stir & let reduce until thick and creamy. Remove from heat and add the salt, pepper, & nutmeg.

Place rolled tortillas into one or two casserole dishes. Spread the bechamel sauce on top. Sprinkle top with melted butter.

Cook uncovered for about 20 minutes at 350 degrees. Remove from oven & sprinkle with garlic salt.