Shrimp and Scallop Enchiladas With Tomatillo Cream Sauce
Seafood Enchiladas or Enchiladas del Mar
2 tablespoons olive oil
1 shallot, minced
1 clove garlic
1 jalapeno, seeded and minced
1/4 cup heavy cream
2 dozens corn tortillas
1 1/2 pounds tomatillos
1 tablespoon olive oil
2 tablespoons shallot, minced
3 cups heavy cream
1/2 cup sour cream
4 oz goat cheese crumbles
Directions for enchilada filling
Saute shallots, garlic and jalapeno in olive oil until soft, but not brown, about 1 minute. Add chopped shrimp and scallops until shrimp are slightly pink. Add white wine and simmer until wine is almost evaporated. Pour in cream to moisten the filling and remove from heat. Transfer the mixture to a bowl to stop the cooking.
Directions for Tomatillo Cream Sauce
Pour over rolled enchiladas. Sprinkle with Monterey Jack cheese and goat cheese.
Pico de Gallo
Diced Avocado, optional
I love enchiladas. But, let's face it, they don't attend many black tie dinners. Not unless they are stuffed with seafood, that is. These shrimp and scallop enchiladas are perfect for a fancy dinner at home.
24.0 enchiladas or 8 to 12 servings
October 18, 2010