Best Vincents Shrimp Enchiladas Recipes

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VINCENT'S SHRIMP ENCHILADAS



Vincent's Shrimp Enchiladas image

Seafood enchiladas with a chipotle cream sauce. This recipe comes from Vincent's on Camelback Restaurant. Corn Tortillas can be used instead of flour and heavy cream can be used instead of half and half.I've made a few changes and am posting for ZWT5.

Provided by BakinBaby

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup onion (chopped)
2 tablespoons oil
4 ounces chevre cheese (goat cheese)
1/2 cup half-and-half
salt and pepper
1 teaspoon olive oil
12 shrimp (peeled-deveined-cut in 1/3s)
4 flour tortillas (8-inch size)
1 cup half-and-half
1 1/2 tablespoons chipotle chiles in adobo
1 avocado (peeled and sliced-optional)
1/4 cup cilantro (chopped-optional)

Steps:

  • Saute onion in oil until translucent.
  • Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
  • Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
  • Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
  • Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.

SPICY SHRIMP ENCHILADAS



Spicy Shrimp Enchiladas image

A family favorite. My husband took these to work and they were a huge hit. Now I send them about once a month. Enjoy!

Provided by cklruby

Categories     Southwestern U.S.

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs shrimp, cooked and chopped lightly
2 green onions, chopped
3 cups colby-monterey jack cheese, shredded
1/2 cup salsa (I prefer to use fresh)
4 ounces green chili peppers (I use Hatch brand)
1/2 cup sour cream
16 ounces red enchilada sauce (I use Macayo's brand)
1 small fresh jalapeno, chopped fine
12 -16 corn tortillas
1 teaspoon fresh cilantro, chopped fine
1/4 cup vegetable oil
1 pinch salt & fresh ground pepper

Steps:

  • Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
  • Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
  • Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
  • Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
  • Top with remaining Enchilada sauce and top with remaining cheese.
  • Bake in a 350' oven for 45 minutes.

Nutrition Facts : Calories 639.8, Fat 34.8, SaturatedFat 15.3, Cholesterol 353.2, Sodium 999.6, Carbohydrate 31.4, Fiber 4.6, Sugar 3, Protein 50.7

SHRIMP FIESTA ENCHILADAS WITH CREAM SAUCE



Shrimp Fiesta Enchiladas With Cream Sauce image

Shrimp and vegetable medley wrapped in corn tortillias with creamy cheese sauce. I came up with this idea as I wanted to prepare an untraditional Easter dinner. It was hit with my family! It presented beautifully on the table. It was rich enough so that I really didnt need alot of extra dishes to accompany the main entree. I served them with a caesar salad, some spanish rice and black beans. This recipe makes approximately one dozen enchiladas.

Provided by lindamelinda

Categories     Vegetable

Time 1h5m

Yield 12 Enchiladas, 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons oil (vegetable)
1 lb shrimp, fresh, cleaned and deveined (slice in half vertically)
12 corn tortillas (regular size)
1 red pepper (chopped)
2 green onions (thinly sliced)
1 large jalapeno, pepper seeded and diced
1 cup corn (fresh or frozen corn)
1 tablespoon chopped garlic
juice of one lime
10 ounces la victoria green enchilada sauce (or another store brand)
12 ounces trader joe's salsa verde (or another store brand tomatillio sauce)
1 cup grated colby-monterey jack cheese (combination cheddar & jack)
4 ounces black olives (sliced)
1/2 cup vegetable oil (for frying tortillias)
1/3 cup butter
1/3 cup all-purpose flour
2 cups half-and-half cream
1 cup grated colby-monterey jack cheese

Steps:

  • Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
  • Add Shrimp and continue cooking just until shrimp turn pink.
  • Remove from heat and add lime juice. Set aside.
  • Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
  • Drain on paper towels and stack.
  • Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
  • Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
  • Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
  • Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
  • Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
  • Meanwhile prepare CREAM SAUCE:.
  • Melt butter in sauce pan over medium to medium high heat.
  • Wisk in flour and stir untill flour melts and mixture bubbles.
  • Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
  • Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
  • Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

SHRIMP ENCHILADAS WITH GREEN SAUCE



Shrimp Enchiladas with Green Sauce image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

GOURMET SHRIMP ENCHILADAS



Gourmet Shrimp Enchiladas image

This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.

Provided by Jekase

Categories     Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

8 soft taco-size flour tortillas
4 tablespoons soft cream cheese
1/4 cup sour cream
1/2 lb cooked baby shrimp
1/2 cup grated Fontina cheese
1/4 cup grated sharp cheddar cheese
3 tablespoons finely chopped white onions
3 tablespoons finely chopped red peppers
fresh ground pepper, to taste
1/4 teaspoon chili powder
1/4 teaspoon dill weed
1/3 lemon, juice of
1/3 cup half-and-half
3 tablespoons cream cheese
4 medium roma tomatoes, chopped coarsley
1/4 cup white onion, chopped coarsley
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup grated Fontina cheese

Steps:

  • Filling:
  • Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
  • Sauce:.
  • Heat half and half with cream cheese until melted and smooth (I use the microwave).
  • In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
  • To assemble:.
  • Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

SHRIMP ENCHILADAS WITH GUAJILLO SALSA



Shrimp Enchiladas with Guajillo Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon butter
2 cloves garlic, minced
12 ounces raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 cups Guajillo Salsa, recipe follows
Vegetable oil, for frying
8 corn tortillas
2 1/2 cups shredded Oaxaca cheese (or dry mozzarella)
1/4 cup Mexican crema or softened sour cream, for serving, optional
24 guajillo chiles, stemmed, seeded and deveined
4 cloves garlic, peeled
1/2 medium white onion, peeled
1 vine ripened tomato, boiled 30 seconds, peeled and seeded
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 bay leaf

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
  • In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.
  • In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.
  • Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
  • Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.
  • Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve.
  • In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
  • In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
  • Reserve for enchiladas and pork.

CREAMY SHRIMP ENCHILADAS



Creamy Shrimp Enchiladas image

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  • Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
  • Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  • Stir 1 cup of cheese sauce into the shrimp mixture.
  • Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  • Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

SHRIMP ENCHILADAS



Shrimp Enchiladas image

Make and share this Shrimp Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Weeknight

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups water
1 1/2 lbs unpeeled fresh shrimp (medium-size)
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream of onion soup
1 cup picante sauce
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 cups shredded monterey jack cheese
9 green onions, chopped
1 (4 1/2 ounce) can chopped green chilies, drained
10 (6 inch) flour tortillas

Steps:

  • Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
  • Peel shrimp and devein; coarsely chop shrimp, and set aside.
  • Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
  • Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
  • Reserve remaining mixture; keep warm.
  • Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
  • Heat tortillas according to package directions.
  • Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
  • Roll up tortillas, and place, seam side down, in baking dish.
  • Pour remaining soup mixture over enchiladas; top with remaining cheese.
  • Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 765, Fat 40.6, SaturatedFat 21.8, Cholesterol 269.8, Sodium 2029.9, Carbohydrate 54.4, Fiber 4.1, Sugar 6.4, Protein 45.4

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