Mike's Seafood Enchiladas. Great recipe for Mike's Seafood Enchiladas. Quadrupled and taken directly to the Women's and Children's shelter last night. Thanks for giving back little ones.
I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness! Fenway - aka Mar Mar to her die hard fans - also one hell of. How to make Mike's Seafood Spinach Enchiladas By MMOBRIEN ~ You know? You can have Mike's Seafood Enchiladas using 29 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Mike's Seafood Enchiladas
- You need of ● For The Seafood [all rough chopped or fine minced].
- It's 4 of Medium Lobster Tails [split & lifted from shell].
- It's 1 Pound of LG Raw Scallops.
- You need 1 Pound of Medium Raw Shrimp.
- Prepare 1 (15 oz) of Can Crab Meat [check for any shells].
- Prepare 1 tsp of Minced Garlic.
- Prepare 1/4 tsp of Fresh Ground Black Pepper.
- It's 1/2 Cube of Salted Butter.
- Prepare of ● For The Enchilada Filling.
- Prepare 1/2 Cup of Green Onions [+ reserves for garnish].
- You need 1/2 Cup of Green & Yellow Bell Peppers [+ reserves for garnish].
- You need 1/3 Cup of Diced White Onions [+ reserves for garnish].
- It's 1 (4 oz) of Can Hatch Green Chilies.
- It's 1/4 Cup of Heavy Cream Or Half & Half.
- It's 1 Cup of Mexican Sour Cream.
- It's 1 Can of Rotell Tomatoes [fully drained].
- Prepare 1/2 tsp of Ground Cumin.
- It's 1 Can of Seafood Stock [only as or, if needed].
- You need 1/2 Cup of Chopped Cilantro [+ reserves for garnish].
- Prepare 1/4 Cup of Chopped Parsley.
- You need 1 of Minced Jalepeno [+ reserves for garnish].
- Prepare 2 tbsp of Fine Minced Garlic.
- It's 2 Cups of Shredded Mexican 3 Cheese [+ reserves for garnish].
- Prepare 1/2 tsp of Crushed Mexican Oregano.
- Prepare 1/2 tsp of Fresh Ground Black Pepper.
- It's of ● For The Toppers & Garnishments [see above for others].
- It's as needed of Guacamole.
- Prepare 12 of " Warmed Flour Tortillas.
- You need 1 Can of Hatch Enchilada Sauce [use as needed].
Whoever said you cant mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and theyre literally dripping with hot cheesy goodness! Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish. With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.
Mike's Seafood Enchiladas instructions
- Quarter your large raw scallops, add your de-veined and deshelled shrimp and crab meat with butter and everything in the seafood section. Simmer for three minutes..
- Season and broil your lobster tails at 400° for 10 minutes. We typically use a Himalayan Salt Brick to seat them upon..
- Chop all vegetables and seafood..
- Add cheeses and creams. Mix well..
- Fresh flour tortillas pictured.
- Over stuff your warmed tortillas and roll them up tightly..
- You can go with 6" tortillas to make this recipe go much further..
- Coat with shredded Mexican 3 Cheese..
- Top with all reserves. Bake at 400° for 30 minutes uncovered..
- Lightly top at service with warmed Hatch Green Chili Enchilada Sauce..
- Serve piping hot..
- Garnish well! Enjoy!.
At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. Located in Sea Isle City's Historic Fish Alley, Mike's Seafood and Dock Restaurant is committed to satisfying our customers with a wide selection of fresh, locally caught seafood for lunch and dinner. These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy. Cinco de Mayo is coming up, and I couldn't be more excited!!