Enchilado De Mariscos Recipes

ENCHILADO DE CAMARONES

Steps:

• In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
• Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
• Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)

Steps:

• Begin by peeling and deveining the shrimp and chopping the veggies. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or translucent.
• Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.
• Add the white wine and let the wine reduce by half, this should take 1 minute. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

ENCHILADAS DE MARISCOS

Steps:

• Calienta el horno a 350ºF.
• Cocina y revuelve los camarones en una sartén antiadherente mediana a fuego medio por 2 min. Añade el cangrejo, el elote, la cebolla y 1/4 de cdta. de la pimienta; cocina y revuelve otros 2 minutos o hasta que los camarones se vuelvan rosados. Retira del fuego. Incorpora 1 taza del queso desmenuzado.
• Coloca 1/3 taza de la mezcla de mariscos en cada tortilla; envuelve. Coloca, con el cierre hacia abajo, en una fuente para horno ligeramente engrasada de 13 x 9 pulgs. Cocina, revolviendo frecuentemente, el queso crema y la leche en una cacerola mediana a fuego medio-bajo durante 5 min. o hasta que el queso crema se haya derretido y los ingredientes estén bien mezclados. Vierte esta salsa sobre las enchiladas.
• Hornea las enchiladas 5 min. Espolvorea con el resto del queso desmenuzado; hornéalas otros 5 min. o hasta que el queso se haya derretido. Espolvorea con la pimienta restante.

ENCHILADAS DEL MAR (SEAFOOD ENCHILADAS)

Steps:

• Char the tomatillos over a gas flame or in the broiler until blackened in spots.
• Transfer tomatillos to a blender & process to a coarse puree, set aside.
• Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
• Stir 30 seconds.
• Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
• Transfer shrimp mixture to a bowl.
• Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
• Add crabmeat & shrimp mixture to the sauce in the skillet.
• Season with salt & pepper.
• Preheat oven to 425°F.
• Heat a griddle or skillet over medium high heat.
• Warm each tortilla on both sides until pliable about 30 seconds each side.
• Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
• Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
• Spoon the warm seafood sauce over the tortillas.
• Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
• Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
• Top with avocado slices & cilantro.
• Serve Salsa as a side dish.
• DO AHEAD hint: Can be made up to an hour ahead - let stand at room temperature. It may take a little longer than 10 minutes to heat through.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

ENCHILADO DE MARISCOS

Steps:

• Melt butteer with oil. Add green pepper, onion, celery and saute until tender. Add garlic & cook, add tomatoes, cumin, wine, water, tomato juice, lemon juice, salt and pepper. Bring to a boils, reduce to low and simmer uncovered 15 min. Saute chorizo separately in a little oilive oil. Remove. Saute seefood in small batches until just cooked. Add to sauce, adjust seasonings. Serve over white rice.