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Seafood Enchiladas

I swear I could throw WordPress out the window this morning.  I put together a complete post last night and scheduled it to publish only to wake up this morning and find that my entire post with the exception of the recipe had disappeared.  Where it went, no one knows.  My guess is that it’s hanging out with all the lost left socks of the world.  Here goes attempt number two.  Hopefully this time it will stick a bit better.

Welcome to Wednesday!  The weekend will be here before you know it and I have to say that this week I am already counting down the days.   I say that because on Friday I will be attending yet another blogging conference.  I know you’re probably thinking I’m crazy for heading to two in one month, but let me break it down a bit and I think you’ll understand better.

A.  It’s a blogging conference.  How fun are they?

B. It’s affordable and I have an awesome roomie to share my room with while I’m there.

C. It’s in beautiful Asheville, NC in the heart of fall and leaf changing season.

and D. It’s a weekend alone with myself (and a couple hundred other women bloggers!).

Let me say that last one again, “It’s a weekend alone with myself”.  Now I realize if you don’t have kids yet this may not mean much to you, but if you do, then I know you completely understand the magnitude of that statement.   And if you don’t, believe me someday you will.  It’s been at least six years since I was able to spend a weekend alone and this month I’ve had the privilege to do it twice.  So call me crazy for heading out to yet another blogging conference, but I’m calling it a much needed weekend with me, myself, and I.

Of course, it’s not the weekend yet and the blog calls, so I’m popping up a recipe to warm up your Wednesday.  I’m a big lover of seafood enchiladas if they’re done right.  The problem I sometimes have Is that people tend to want to load them up in large quantities with cream cheese, cream and cheese.  They become so heavy that by the time you eat one, you feel so full you can barely drink down the glass of water you served along side it.  I decided I wanted to attempt to put together a version that was a little different from it’s more common counterpart.  Instead of highlighting the cream and the cheese, I wanted to highlight the seafood which is what should be the star of the show after all, right?  These enchiladas do have a splash of cream and some cheese sprinkled on top, but I think you’ll be pleasantly surprised to find that it’s more of a compliment than a takeover.

Ingredients Needed:

2 Tbsp of Butter
2 Cloves of Garlic, Minced
2 Green Onions, Chopped
1 Small Bunch of Cilantro, Chopped
1 Lb of Crab
1/2 Pd of Shrimp
1 tsp of Chili Powder
1/2 tsp of Cumin
1/4 tsp of Salt
A Few Good Shakes of pepper
1 Lime, Juiced
1/4 Cup of Cream
2 Roma Tomatoes, Chopped
1 Avocado, Chopped
8 tortillas
1 16 Oz. Jar of Salsa Verde
11/2 Cups of Shredded Cheese

On medium heat, melt up your butter.  Now add in your garlic and green onions.

Let it cook up for a minute and then add in the cilantro.

Spin it around in the pot for a minute or two and then add in the shrimp, chili powder, cumin, salt, and pepper.  Cook it up until the shrimp are just cooked through and then add in the crab.  Let it heat through and remove it from the heat.

Add in your lime juice and cream and mix it up.

Finally add in your chopped tomato and avocado.  Mix it up and get ready to assemble!

Grab your tortillas, throw a few spoonfuls on each one, roll them up and stick them in your baking dish.

Now grab your jug of salsa verde and throw it over the top.

Finally, sprinkle the shredded cheese across the top of the enchiladas.

Go ahead and throw them into a 350 degree oven for 15-20 minutes or until the cheese is bubbly and golden brown.  And here they are fresh out of the oven.

How tasty do those look?  Pardon me while I grab a plate and help myself to a bite…. or three.

I have linked this recipe up to crafty Soiree over at Yesterday on Tuesday.

Seafood Enchiladas

Ingredients:

2 Tbsp of Butter
2 Cloves of Garlic, Minced
2 Green Onions, Chopped
1 Small Bunch of Cilantro, Chopped
1 Lb of Crab
1/2 Pd of Shrimp
1 tsp of Chili Powder
1/2 tsp of Cumin
1/4 tsp of Salt
A Few Good Shakes of pepper
1 Lime, Juiced
1/4 Cup of Cream
2 Roma Tomatoes, Chopped
1 Avocado, Chopped
8 tortillas
1 16 Oz. Jar of Salsa Verde
11/2 Cups of Shredded Cheese

Directions:

On medium heat, melt up your butter. Now add in your garlic and green onions. Let it cook up for a minute and then add in the cilantro.

Spin it around in the pot for a minute or two and then add in the shrimp, chili powder, cumin, salt, and pepper. Cook until the shrimp are just cooked through and then add in the crab. Let it heat through and remove it from the heat.

Add in your lime juice and cream and mix it up. Finally add in your chopped tomato and avocado. Mix it up and get ready to assemble.

Grab your tortillas, throw a few spoonfuls on each one, roll them up and stick them in your baking dish. Now grab your jug of salsa verde and throw it over the top. Finally, sprinkle the shredded cheese across the top of the enchiladas.

Go ahead and throw them into a 350 degree oven for 15-20 minutes or until the cheese is bubbly and golden brown.