Shrimp And Scallop Enchiladas Recipes

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BEST SEAFOOD ENCHILADAS

When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 enchiladas.

Number Of Ingredients 14



Best Seafood Enchiladas image

Steps:

  • In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

1/2 pound crabmeat, flaked and cartilage removed
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1 medium onion, chopped
2 tablespoons butter
SAUCE:
1/2 cup butter, cubed
1 teaspoon grated onion
1/4 cup chicken broth
3 large egg yolks, lightly beaten
1 cup heavy whipping cream
1 tablespoon tomato paste
8 flour tortillas (6 inches)
2 cups shredded Monterey Jack or Colby cheese

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



Seafood Enchiladas image

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

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

CREAMY SHRIMP ENCHILADAS

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18



Creamy Shrimp Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  • Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
  • Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  • Stir 1 cup of cheese sauce into the shrimp mixture.
  • Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  • Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

SCALLOP AND LOBSTER ENCHILADA

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22



Scallop and Lobster Enchilada image

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.

1 1/2 tablespoons vegetable oil
1 1/4 cups diced sea scallops
1 1/4 cups diced onions
1 1/4 cups diced mushrooms
Salt to taste
1 tablespoon minced garlic
1 1/4 cups diced lobster meat (3 to 4 chicken lobsters)
3/4 cup diced red pepper
2 medium finely diced jalapeno peppers
1/2 teaspoon habenero hot sauce
3 cups chiffonade cut spinach
1 1/2 cups shredded Monterey jack cheese
2 large egg yolks, beaten
4 (12-inch) tortillas (lemon cilantro preferred)
1/2 diced ripe pineapple
1 1/2 diced ripe mango
1 small diced red pepper
1 small diced green pepper
1/4 diced purple onion
1 cup chopped cilantro
1/2 cup orange juice
Pinch salt

SHRIMP ENCHILADAS WITH GREEN SAUCE

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11



Shrimp Enchiladas with Green Sauce image

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

SHRIMP AND SCALLOP ENCHILADAS

This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this!

Provided by TxGriffLover

Categories     Tex Mex

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14



Shrimp and Scallop Enchiladas image

Steps:

  • In a hot pan, sauté onions, chilies, scallops and shrimp.
  • Add tomato and lime juice. Season to taste.
  • Blanch corn tortillas in hot oil for a few seconds to soften.
  • Fill the tortillas with the seafood mixture and roll.
  • Place two enchiladas in the center of each plate.
  • . Heat Creole sauce with a little heavy cream and pour over the enchiladas.
  • Garnish with chopped cilantro and Queso Fresco.
  • Top with three grilled shrimp and 5 beignets per plate.
  • Crawfish Beignets:.
  • 1 Lb. Chopped crawfish tail meat.
  • 4 eggs.
  • ½ Cup red bell pepper (chopped).
  • ½ Cup red onion (chopped).
  • ½ Cup green onion (chopped).
  • 1 Tbsp garlic.
  • 1 ½ Cups flour.
  • 1 Cup corn meal
  • 2 Tsp baking powder.
  • ½ Cup milk.
  • Salt and pepper to taste.
  • Directions.
  • Combine all ingredients.
  • Scoop with a small melon baller and fry till golden brown.
  • Creole Sauce:.
  • 1 Yellow onion, chopped.
  • 1 Red bell pepper, chopped.
  • 1 Green bell pepper, chopped.
  • ½ Jalapeno, chopped.
  • 1 Small rib of celery, chopped.
  • ½ Carrot, chopped.
  • 1 Tbsp garlic (minced).
  • 2 Cups chicken stock.
  • 2 Cups diced canned tomatoes.
  • 3 Tsp Creole seasoning.
  • Roux (2 ox butter and 2 oz flour cooked until dark brown).
  • Directions.
  • Saute all vegetables in a little butter until soft.
  • Add tomatoes and chicken stock and simmer for 30 minutes.
  • Quickly whisk in roux.
  • Puree and season to taste.

Nutrition Facts : Calories 186.5, Fat 2.7, SaturatedFat 0.4, Cholesterol 79.6, Sodium 104.2, Carbohydrate 28, Fiber 4.9, Sugar 1.7, Protein 14.3

8 corn tortillas
12 large grilled shrimp
20 crawfish, beignets (see attached recipe)
chopped cilantro
shredded queso fresco
tomatoes, 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)

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