Recipe courtesy of Sarah Penrod

Shrimp and Crab Enchiladas

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  • Level: Advanced
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 10 servings
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Ingredients

Poblano Sauce:

4 poblano peppers

2 tablespoons butter 

1/2 white onion, chopped 

5 to 6 cloves garlic, pressed through garlic press

Salt and pepper 

1 tablespoon all-purpose flour 

1 cup chicken stock 

1 to 2 cups heavy cream 

1/2 lemon 

Shrimp and Crab:

2 tablespoons butter

Salt and pepper 

Red pepper flakes 

12 jumbo shrimp 

8 ounces crab meat 

2 tablespoons lemon juice 

Enchiladas:

20 corn tortillas

Vegetable oil, for frying

Queso fresco or cojita cheese, for topping

Pickled Red Onions, recipe follows, for topping

Crema, for drizzling 

Fresh cilantro leaves, for garnish

Pickled Red Onions:

1 red onion, sliced

1 cup red wine vinegar 

1/2 cup sugar 

2 tablespoons salt 

Directions

  1. For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
  2. Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
  3. Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
  4. For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
  5. Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
  6. For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.

Pickled Red Onions:

  1. Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.

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