Shrimp Enchiladas with Green Sauce

March 31, 2014 Leave a Comment

 

Shrimp Enchiladas with Green Sauce

Shrimp Enchiladas with Green Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I started making these enchiladas last year during lent.  The meatless recipe lets my family observe the season and still eat Mexican food.  When I took them to school, my co-workers couldn’t get enough.

             Mari Acedo                                                                        Chandler, Arizona

 

Shrimp Enchiladas with Green Sauce Recipe

Shrimp Enchiladas with Green Sauce

16 corn tortillas (6 inch)

½ cup plus 1 Tbsp. olive oil, divided

2 medium tomatoes, chopped

2 medium, finely chopped

4 garlic cloves, minced

½ tsp. ground cumin

1 ½ lbs. uncooked small shrimp, peeled and deveined

2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

2 cans (10 oz. each) green enchilada sauce

Fresh salsa, optional

Preheat oven to 350 F.  In a skillet, heat ½ cup oil over medium-high heat.  In batches, fry tortillas 10 seconds on each side or until pliable (DO NOT ALLOW TO CRISP).  Drain on paper towels.  Cover with foil.

In a large skillet, heat remaining oil over medium-high heat.  Add tomatoes, onion, garlic and cumin; cook and stir 3-4 minutes or until onion are tender.  Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally.  Stir in spinach; heat through.

Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 tablespoon mozzarella cheese.  Roll up and place in greased 13 x 9 inch baking dish, seam side DOWN.  Top with green enchilada sauce; sprinkle with remaining cheese.

Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted.          8 serving

(Recipe for Shrimp Enchiladas with Green Sauce was on www.tasteofhome.com, 2014)

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Shrimp Macaroni Salad

August 28, 2013 Leave a Comment
Shrimp Macaroni Salad

Shrimp Macaroni Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whenever I attend a potluck or family gathering, I’m asked to make this salad, which has been a family secret for over 50 years.  My husband likes it as a main dish, served with garlic bread.

                      Barbara Robbins                                              Cave Junction, Oregon

 

Shrimp Macaroni Salad Recipe 

Shrimp Macaroni Salad

1 package (16 oz.) elbow macaroni

1 to 1 ½ pounds cooked small shrimp

1 package (16 oz.) frozen peas, thawed

7 to 8 celery ribs, finely chopped

1 small onion, finely chopped

Dressing:   1 ¾ cups mayonnaise

¾ cup French salad dressing

2 Tbsp. sugar

2 Tbsp. white wine vinegar

1 ½ to 2 ½ tsp. paprika

1 to 2 tsp. salt

1 to 2 tsp. garlic powder

1 to 2 tsp. pepper

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl, combine the macaroni, shrimp, peas, celery and onion.

In another bowl, whisk the dressing ingredients.  Pour over salad and toss to coat.  Cover and refrigerate for at least 8 hours before serving.                   16 servings

(Recipe for Shrimp Macaroni Salad was in tasteofhome.com)

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Seafood Crepes Bearnaise

June 13, 2013 Leave a Comment
Seafood Crepes Bearnaise

Seafood Crepes Bearnaise

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“This family favorite is a great treat on chilly nights.  It’s warming and has so much flavor in every bite.  I like to serve it with a tossed salad and rolls.”

                Kristy Barnes-Armstrong                                                              Marysville, Washington

               

Seafood Crepes Bearnaise Recipe

Seafood Crepes Bearnaise

1 cup 2% milk

3 eggs

3 Tbsp. butter, melted

¾ cup flour

¼ tsp. salt

Filling:   2 envelopes béarnaise sauce

½ lb. bay scallops

2 tsp. butter

½ lb. cooked small shrimp, peeled, deveined a chopped

1 cup imitation crabmeat

1 cup (4 oz.) shredded cheddar cheese

In a small bowl, combine milk, eggs and butter.  Combine flour and salt; add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

Heat a lightly greased 10 inch nonstick skillet over medium heat; pour ¼ cup batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Prepare béarnaise sauce according to package directions.  Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque.  Add the shrimp, crabmeat and béarnaise sauce; heat through.  Set aside ½ cup filling.

Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up.  Place in a greased 9×13 inch baking dish.  Spoon reserved filling over top; sprinkle with cheese.  Bake, uncovered, at 350 F. for 10-15 minutes or until heated through and cheese is melted.     5 servings

 

(Recipe for Seafood Crepes Bearnaise was in tasteofhome.com)

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