Tuesday, August 3, 2010

Shrimp and Crab Enchiladas

I have not found many good Mexican seafood recipes but this is definitely one. It calls for green enchilada sauce that you can buy in a can. Unfortunately the only ones that we have found have a very high sodium content. So we make our own version. You'll need these.
First you need to roast the poblano peppers. We just throw 'em on the grill while we're cooking something else. They can then be cleaned and refrigerated until you need them.
After they're roasted place them in a bowl covered with plastic wrap for a few minutes until they cool.
The skins will peel right off.
Clean the seeds out and they're done.
Next take these ingredients.
Saute  several  cloves of garlic in a couple of tablespoons of olive oil, then add chopped onions and tomatoes with a cup and a half of water and bring to a slow boil. Season with a pinch of salt.
Reduce down until most of the water is gone.
Pull out your trusty boat motor and blend away.
It should look like this.
Now to a pound each of cooked shrimp and crab(we used claw)
add eight ounces of shredded Monterey Jack cheese. If you wanted to throw in some fresh peppers that's up to you.
Now take some tortillas
and roll up some of  the mixture.
Place the rolled tortillas in a baking dish.
Now you can pour a can of green enchilada sauce over the top (don't blame me if you swell up like a pig and have a massive coronary) or you can pour the homemade enchilada sauce over the top.
You knew I was gonna add more cheese didn't ya?
Cover and cook for thirty minutes at 350 degrees.
Remove the cover and cook for fifteen more minutes.
A few green onions on top.
And serve with sour cream.
Or you might even want some more cheese!
It might not be the prettiest thing that I've ever served but it sure is tasty.

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