Outer Banks Catch recipe: Shrimp and crab enchiladas

By on August 28, 2018

Shrimp is a relative newcomer to seafood cuisine. Until about the 1930s, fishermen had great disdain for shrimp, which they referred to as “bugs.”

Like many other species, until a demand grew for the shrimp in places such as New York City, there was not a market for them. When one developed, shrimping quickly became a staple of fishermen’s efforts.

Craving Mexican food for dinner but don’t want to miss out on eating crab and shrimp while in season?

Here’s a recipe that will fill both yearnings.

½ lb. uncooked small or medium shrimp, peeled
½ lb. crabmeat
1 can of corn, drained
4 green onions, chopped
½ tsp. ground red pepper
1 cup of shredded cheese
10 8-inch flour tortillas
½ pk. Philadelphia Cream Cheese
¾ cup of heavy cream
½ cup of salsa
Preheat oven to 350

Cook shrimp in nonstick skillet while stirring in crabmeat, corn, onions, salsa and half of the red pepper. Stir until the shrimp turns pink.

Mix in half the cheese.

Spoon the mixture onto the tortillas, roll them up and place them seam-side down in a 13×9 baking dish.
Mix cream cheese and heavy cream together and pour over the enchiladas. Bake for 5 minutes.
Top with the remaining cheese and bake an additional 5 minutes.

Serve with sliced avocado or favorite green salad.

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