Shrimp and Crab Enchiladas

  • Yield : 10 servings
  • Ready In : 30m
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  • 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
  • 2 tablespoons butter
  • Salt and pepper
  • Red pepper flakes
  • 12 jumbo shrimp
  • 8 ounces crab meat
  • 2 tablespoons lemon juice
  • 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
  • 1 red onion, sliced
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons salt


Step 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.

Step 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.

Step 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

Step 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.

Step 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.

Step 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.

Step 7

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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