Lynn's Shrimp Crab Enchiladas
1 lb Unpeeled small fresh shrimp
4 c Water
1/4 c butter or margarine
1/4 c flour
1 1/4 c Chicken broth
1/2 c Water
1 c sour cream
1 Jalapeno pepper, seeded and chopped
1/8 ts Salt
Veg. cooking spray
1 c cottage cheese
1/2 lb Fresh lump crabmeat, drained
1 4 1/2 oz. can chopped green chiles
1/2 c Shredded Monterey Jack cheese
10 6" white corn tortillas
Salsa cruda
Fresh cilantro sprigs for garnish
Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a large
saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn pink.
Drain well, and set aside. Melt butter or margarine in a small saucepan over low
heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add broth and 1/2 cup water; cook over medium heat, stirring
constantly, until mixture is slightly thickened and bubbly. Remove from heat,
and let stand 5 minutes. Gently stir in sour cream, jalapeno pepper, and salt.
Pour 3/4 cup sauce in bottom of a 13x9x2 inch baking dish coated with cooking
spray. Set remaining sauce aside. Place cottage cheese in container
of an electric blender; cover and process until smooth, stopping once to scrape
down sides.
Transfer to a medium bowl. Stir in shrimp, crabmeat, chiles
and monterey jack cheese. Spoon 1/3 cup seafood mixture across
center of each tortilla. Roll up tortillas; place, seam side down over sauce in
dish. Pour remaining sauce over tortillas. Bake at 350 degrees for 25
minutes or until thoroughly heated. Spoon salsa cruda across center of
tortillas. Garnish with fresh cilantro sprigs is desired.
Salsa Cruda:
1 cup peeled, seeded and chopped tomato
1/2 cup chopped onion
1/4 cup no salt added tomato juice
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1 small jalapeno pepper, seeded and minced.
It takes two to make a marriage a success and only one a failure.
- Herbert Samuel