BAKED SEAFOOD BURRITOS
Seafood burritos with imitation crab, shrimp and loaded with toppings.
Provided by Kim Purvis
Categories MAIN DISH
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Melt butter in deep skillet on medium heat.
- Add onion, crab meat, shrimp, salt, pepper and saute until onions are clear.
- Add cilantro, sour cream and 1 cup cheese.
- Blend and reduce heat to low.
- Add few shakes of hot sauce and blend.
- Separate crab mix evenly into 4-6 servings in pan.
- Place one section of filling down middle of burrito, then wrap and fold.
- Add to the dish fold side down and repeat.
- Pour enchilada sauce over center of wraps and top with cheese.
- Bake 25-30 min.
- Serve with sour cream & green onions for garnish
Nutrition Facts : ServingSize 1 Burrito, Calories 400 kcal, Carbohydrate 13 g, Protein 25 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 160 mg, Sodium 694 mg, Sugar 7 g, UnsaturatedFat 8 g
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
SHRIMP BURRITOS
These gooey, creamy and rich burritos are packed full of shrimp and cheese. Kids will dive right in! Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through., Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce.
Nutrition Facts : Calories 532 calories, Fat 22g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 1274mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 35g protein.
SHRIMP BURRITOS
I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!
Provided by SHACKL
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
- In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
- Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
- In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
- Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.
Nutrition Facts : Calories 866.4 calories, Carbohydrate 73.2 g, Cholesterol 159.9 mg, Fat 45.9 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 16.9 g, Sodium 2041.8 mg, Sugar 5.3 g
SEAFOOD ENCHILADAS
With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
- In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
- Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
- In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 155 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 1/2 g
SOUTHWEST SEAFOOD BURRITOS
Make and share this Southwest Seafood Burritos recipe from Food.com.
Provided by luvinlif2k
Categories Lobster
Time 1h20m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (175°C).
- Combine shrimp and shredded lobster/crab meat and mix well.
- Reserve 1/4-1/2 cup shredded cheese to top enchiladas with.
- Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds) lay warmed tortilla on a flat surface.
- Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture.
- Roll tortilla to halfway point carefully tucking seafood mixture inside.
- Fold in each side and finish rolling tortilla.
- Place rolled tortillas side by side in a 9x13-inch baking pan.
- When all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas.
- The sauce should cover the enchiladas completely.
- Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas.
- Cover and bake at 350°F (175°C) for 30 minutes.
- Uncover and cook an additional 15-20 minutes.
- Serve hot garnished with sour cream and additional green onions if desired.
Nutrition Facts : Calories 515.2, Fat 22.2, SaturatedFat 10.4, Cholesterol 126.5, Sodium 1330.6, Carbohydrate 47.5, Fiber 3.2, Sugar 2.7, Protein 29.8
CREAMY SEAFOOD ENCHILADAS
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they're always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts : Calories 645 calories, Fat 35g fat (17g saturated fat), Cholesterol 252mg cholesterol, Sodium 1812mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
SHRIMP BURRITO
These make for a super quick and delicious meal. I often make this up for lunch and eat it in a bowl without the tortilla.
Provided by puppitypup
Categories Lunch/Snacks
Time 10m
Yield 1 large burrito, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter over medium heat in saucepan and saute onion until translucent.
- Stir in rice and continue to cook until heated through.
- Stir in spices, adjusting to your taste. (I like subtle flavors, so you might want to add extra.).
- Cut tails off shrimp and cut shrimp into pieces. Turn pan down to low, then add shrimp and cheese, stirring until cheese is melted.
- Assemble, making either 1 large or 2 small burritos. Add whatever extras you would like, such as avocado, tomatoes, shredded lettuce or cabbage, taco sauce, refried beans, sour cream -- or just leave it plain :).
Nutrition Facts : Calories 480.8, Fat 13.1, SaturatedFat 7, Cholesterol 70.5, Sodium 357.5, Carbohydrate 73.5, Fiber 2.2, Sugar 2.5, Protein 15.5
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