Seafood Enchiladas
Source of Recipe
Terri B.
List of Ingredients
1/2 pound crabmeat, flaked and cartlidge removed
1/2 pound medium fresh shrimp, peeled and deveined (I used 12 oz. frozen and thawed overnight)
1/2 pound bay scallops(again 12 oz. frozen)
1 medium onion, chopped
2 tablespoons butter
8 whole wheat tortilla
8 ounces colby-jack cheese, shredded
SAUCE
1/2 cup butter, cubed
1 teaspoon grated onion (oops, I used 1 tablespoon)
1/4 cup chicken broth
3 egg yolks, whole, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato pasteRecipe
1. Preheat oven to 350. Grease a 13x9x2 inch baking dish.
2. In a large skillet, cook the seafood and onion in butter over medium heat for 4 to 5 minutes or until onion is tender and shrimp turn pink. Remove from heat; set aside.
3. For sauce, melt butter in small saucepan. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160. Stir in tomato paste. Remove from heat. Spoon 1/2 cup of sauce into prepared baking dish.
4. Spoon 1/3 cup seafood mixture down center of each tortilla; top with 1 tablespoon of sauce and 2 tablespoons of cheese. Roll up and place seam side down in baking dish. Top with remaining sauce and cheese.
5. Bake uncovered at 350 for 20-25 minutes or until heated through.
Serves 8
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