Best Crab Enchiladas | SAM THE COOKING GUY
I'm a big fan of crab and find anything made with it to be pretty darn delicious - and this recipe is no exception. With just a few ingredients you'll be an enchi king or queen in no time.
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Enchiladas - Seafood and Crab - PoorMansGourmet
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This Seafood and Crab Recipe is simple, and is one of my favorites to order from any Mexican Restaurant if it's on the menu. There are a few essentials you'll need to have like a good imitation crab salad mix and a good enchilada sauce. If you don't have either of those, I have recipes for both listed below and at the end of this video!
Seafood and Crab:
Enchilada Sauce:
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If you need to look for a Fried Shrimp Recipe, or you want to know how to make Beef Wellington, King Crab or you want to know how to cook Clams; maybe you want to know how to cook asparagus in a pan or maybe you need a Swai fish recipe; well, this is the channel for you!
Let’s Make the BEST Shrimp Enchiladas EVER.
Guaranteed, restaurant-level Shrimp Enchiladas are not as complicated as you think they are. It’s true that there are several elements at play here, but one of them is store-bought tortillas, so let’s not let our assumptions get the better of us. This whole thing comes together with just a few simple steps, and we will be there, holding your hand, every step of the way.
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You can print out the recipe here:
Now let’s talk about the experience that is biting into a Shrimp Enchilada. The savory and flavor-packed filling consists of homemade sauce, succulent shrimp, and Monterey Jack cheese. It’s all wrapped up in warm corn tortillas, which are then topped with more of that delicious sauce and freshly grated cheese. The flavors and textures meld together in a perfect harmony that is guaranteed to be a delight to your tastebuds.
How to make Shrimp Enchiladas:
Start off by preheating your oven to 350° and greasing a 13x9 inch baking dish, then we will move on to the sauce.
For the sauce, you’ll first add 2 tablespoons of oil to a large pan and bring it to temperature over medium heat. Once warmed, add in your onion and jalapeños and allow that to cook down for about 10 minutes, stirring often.
Once the veggies are softened you can add in the garlic and allow it to cook for about 1 minute more before transferring the whole mixture over to the food processor. Before you hit that start button, throw in your fresh cilantro as well. Then, make sure the lid is secure, remove the feed tube, and cover the opening with a towel to ensure nobody gets splattered. Blend it into a smooth purée and set aside for the time being.
Bring your pan back to the stovetop and heat the remaining oil over medium-high heat. Sprinkle the flour into the hot oil and whisk for about 2 minutes, then you can begin adding the half and half in big splashes, whisking all the while.
At this point, add the salt and paprika and bring the mixture to a boil. Adjust the heat as needed to keep the mixture at a simmer for about 5 minutes, or until thickened, stirring often.
Once thickened, stir in your puréed mixture and set aside.
Bring a large pot of water to a boil and add your shrimp right in. Cook for about 2 minutes, or until the shrimp are cooked through. Using a slotted spoon, transfer the shrimp from the pot to a work surface and allow them to cool a bit before dicing them up into bite-sized pieces.
In a small mixing bowl, combine the shrimp, ¾ cup of sauce, and about 1 ½ cups of freshly grated cheese.
Warm the tortillas in the microwave, four at a time, wrapping them in damp paper towels beforehand, to keep them pliable.
Add a little of the sauce to the bottom of the baking dish and then you can begin rolling up those enchiladas.
Scoop about 3 tablespoons worth of the filling into each tortilla, roll them up nice and tight, and place them in the baking dish, being sure to put the seam side on the bottom. Pour the remaining sauce over the top of the tortillas and sprinkle with the leftover cheese.
Bake your enchiladas for about 25 minutes, or until the sauce begins to bubble and the cheese is nice and melted. Enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
Creamy Shrimp Enchiladas
INGREDIENTS
* 1 pound medium shrimp, peeled and deveined
* 2 tablespoons avocado oil
* Salt and pepper
* 1 onion, diced
* 1 bell pepper
* 1/4 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/2 onion powder
* 1/2 teaspoon cayenne pepper
* 12 6-inch corn tortillas, warmed
* 2 cups shredded Monterey Jack cheese
FOR THE JALAPEÑO CREAM SAUCE
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 ½ cups chicken broth
* ¾ cup sour cream
* 2 jalapeños, seeded and minced
* 2 cloves garlic minced
* salt and pepper
* ¼ cup chopped fresh cilantro leaves
INSTRUCTIONS
* Preheat oven to 350 degrees F.
* Add minced onion and bell peppers to pan with avocado oil and sauté for 5 minutes.
* To the same pan, add shrimp that has been chopped into big pieces with 2 tablespoons on avocado oil.
* Cook for 8-10 minutes until shrimp cooked. Removed from pan and set aside.
* To make the sauce, sauté jalapeños for 5 minutes. Then add minced garlic. Melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, about 1-2 minutes. Stir in sour cream. Simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
* Heat tortillas on a flat top or pan before assembling enchiladas. To assemble the enchiladas, lay tortilla on a flat surface and shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
* Pour the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
* Serve immediately with garnished with cilantro.
How to make The BEST Green Shrimp Enchiladas CULICHI Style | Enchiladas with poblano peppers
Hello & welcome! In today's recipes, I’ll be showing you how to make baked Culichi enchiladas. This recipe is filled with alternative suggestions to help you make it comfortable for your home. Lots of love, Stephanie and, Cloud ????
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Bake temp- 380 Degrees
Bake time- 20 to 25 minutes
Culichi enchiladas ingredients
Corn tortillas
4 poblano chiles, roasted
1 1/4 cup heavy whipping cream
1 cup mozzarella or melty cheese of choice such as Munster, Oaxaca, or manchego
1/4 cup for cotija cheese or parmesan
1/4 onion (med)
1/2 bunch cilantro
3 garlic cloves
1 Tbsp Butter
1 Tbsp AP Flour
1/2 tsp black pepper
1 Tbsp better than bouillon or start with 1/2 Tbsp Knorr chicken bullion
Optional for extra spice 1 serrano or Jalapeño
* Don't forget to tag us on social media @viewsontheroad
Tip- Take it easy on the bouillon. This recipe is quick to absorb salt adjust after you cook for 2 minutes
The recipe suggested in the video
Culichi Shrimp recipe -
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