Shrimp and Scallop Enchiladas With Tomatillo Cream Sauce
Photo: Sandra Hoopes
Ingredients
Seafood Enchiladas or Enchiladas del Mar
Filling
2 tablespoons olive oil
1 shallot, minced
1 clove garlic
1 jalapeno, seeded and minced
1/4 cup dry white wine
1/4 cup heavy cream
2 dozens corn tortillas
1 1/2 pounds tomatillos
1 tablespoon olive oil
2 tablespoons shallot, minced
3 cups heavy cream
1/2 cup sour cream
salt and white pepper to taste
4 oz goat cheese crumbles
Preparation
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Directions for enchilada filling
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Saute shallots, garlic and jalapeno in olive oil until soft, but not brown, about 1 minute. Add chopped shrimp and scallops until shrimp are slightly pink. Add white wine and simmer until wine is almost evaporated. Pour in cream to moisten the filling and remove from heat. Transfer the mixture to a bowl to stop the cooking.
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Directions for Tomatillo Cream Sauce
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Pour over rolled enchiladas. Sprinkle with Monterey Jack cheese and goat cheese.
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Garnish with
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Pico de Gallo
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Fresh Cilantro
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Diced Avocado, optional
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About
I love enchiladas. But, let's face it, they don't attend many black tie dinners. Not unless they are stuffed with seafood, that is. These shrimp and scallop enchiladas are perfect for a fancy dinner at home.
Yield:
24.0 enchiladas or 8 to 12 servings
Added:
Monday, October 18, 2010 - 10:20pm