Shrimp and Crab Enchiladas

mini-reunion (12)

SHRIMP AND CRAB ENCHILADAS   (I copied/pasted the exact recipe I got off Escapees forum and then changes I made are (in) )

Filling :

1 tablespoon olive oil
1 1/2 cups raw shrimp, medium size cut in half (I used 31 – 40 count)
2 cloves garlic, minced
16 ounces imitation crab meat, chopped (I do not like the imitation stuff – I used equal portion of claw meat)
1 teaspoon dried parsley
salt and pepper, as desired

Sauce :

6 tablespoons butter
1/2 cup flour
3 1/2 cups milk (low-fat or skim works great – save the calories)
1 cup sour cream (light (not no-fat) works great)
salt, as desired


Other Needed Stuff ;

1 1/2 cups Mexican style shredded cheese, divided (I used the whole thing of the 2 cup bag – I like lots of cheese – could probably have used more)
8 medium size flour tortillas
4 green onions, sliced (optional)


Directions :

Preheat the oven to 400 degrees.

Heat a medium sized saute pan over medium high heat.
Drizzle the olive oil into the pan and add shrimp and garlic.
Saute for 2 minutes then add crab and parsley.
Season with salt and pepper.
Saute for 3 more minutes and remove from heat.
Set aside and stir in 1/2 cup of the cheese.

In a medium size saucepan, melt the butter over medium heat.
Once butter is melted, add the flour.
Cook for one minute stirring constantly until mixture is combined.
Add the milk and sour cream.
Whisk the mixture together and heat for 2-3 minutes until it starts to

Add 1 cup of the sauce to the shrimp and crab mixture and stir.
Add 1/2 cup sauce to the bottom of a 9×13 baking dish and spread to
cover the bottom. (9 x 13 pan won’t fit in RV ovens, I used an 8 x 11(can fit 5 tortillas and 8 x 8 (the other 3 tortillas) – worked out great)

Place shrimp and crab mixture across each tortilla and roll up.  (try to portion it out somehow before you start filling – so the filling is evenly distributed)
Place seam side down in the baking dish.
Repeat until finished.

Pour remaining sauce over the top of the enchiladas, spread to cover if
needed, then sprinkle the remaining 1 cup cheese over the top. (at my friend, Tracy’s suggestion, I sprinkled with a little paprika for color)
Bake for 15-20 minutes until sauce is bubbly and cheese is melted.
Serve with green onions sprinkled on top.

ENJOY! (and you will!)


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