Shrimp Patties Recipe Recipe For Enchiladas

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OVER-THE-BORDER SHRIMP ENCHILADAS



Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP CAKES



Shrimp Cakes image

Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!

Provided by EMILIERIVERA

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 pound shrimp - peeled, deveined and chopped
1 ¼ cups coarsely crushed buttery round crackers
¼ cup chopped onion
2 jalapeno peppers, seeded and chopped
1 cup mayonnaise
1 tablespoon prepared yellow mustard
10 dashes hot pepper sauce (e.g. Tabasco™)
celery salt to taste
1 tablespoon Parmesan cheese
1 quart oil for frying

Steps:

  • In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
  • Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.

Nutrition Facts : Calories 1053.6 calories, Carbohydrate 44.7 g, Cholesterol 194.9 mg, Fat 86.8 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 13.7 g, Sodium 1313.7 mg, Sugar 5.5 g

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 PATTIES RECIPE WITH AIOLI



Shrimp Patties Recipe with Aioli image

This Shrimp Patties recipe is an appetizer cum a complete meal by itself. Prepared with pan seared shrimp cakes that are slightly crispy on the outside & tender from the inside. Make these easy keto shrimp patties & enjoy them with an irresistible home-made aioli dip.

Provided by Meghna Chakraborty

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 16

1.5 Pounds colossal tiger shrimps (De-shelled, de-veined)
1 cup roughly chopped parsley
1/4 cup Mayonnaise
1.5 tbsp Dijon Mustard Paste
1/2 tbsp Paprika
1 tsp Onion Powder
1 tbsp Minced Garlic
2 medium eggs
1/2 cup Parmesan (or more)
1/2 cup oats flour (or more)
1/4 cup Extra Virgin Olive Oil (For pan frying the patties)
Salt (to taste)
1/2 cup mayonnaise
1/2 tsp Paprika
1 tbsp Dijon mustard paste
1/2 tsp Minced Garlic

Steps:

  • Begin by cleaning & rinsing the shrimps. If using frozen shrimps defrost them & bring them to room temperature.
  • Chop the shrimps to small pieces.
  • Add chopped parsley, mayo, dijon mustard paste, salt, paprika powder, eggs, chopped garlic, onion powder & Oats flour and give everything a good mix.
  • Finally, add the parmesan cheese and mix everything well. If you feel the batter is too slimy add a bit more oats flour to bind it well.
  • Heat your favorite skillet over medium low flame, brush oil or drizzle oil.
  • In the meantime form patty shapes with a scoop of shrimp batter with the help of your palm (you may grease your palms for ease) or scoop out each patty with the help of a cookie scoop. Gently drop them on the hot pan & press them gently to flatten or give a patty shape.
  • Flip sides, cook until golden over medium low or medium heat.
  • When the patty is fully cooked give that char look and add more crispiness by searing them over medium high heat for a couple of mins (both sides).
  • Serve hot!
  • In a clean bowl take mayo and add mustard paste, paprika, salt & chopped garlic. Mix well. Aioli is ready. Serve with the shrimp patties.

Nutrition Facts : Calories 265 kcal, Carbohydrate 15 g, Protein 24 g, Fat 10.5 g, SaturatedFat 1.5 g, Cholesterol 183 mg, Sodium 584 mg, Fiber 0.5 g, Sugar 2 g, ServingSize 1 serving

SHRIMP ENCHILADAS



Shrimp Enchiladas image

Take your taste buds south of the border with our Shrimp Enchiladas Recipe. Incredibly simple to make, our Shrimp Enchiladas Recipe is ready in just 25 minutes. Plus, our Shrimp Enchiladas Recipe is also a Healthy Living recipe! What are you waiting for? Bring on the seafood.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tsp. oil
1/2 lb. uncooked deveined peeled medium shrimp, coarsely chopped
1 Tbsp. TACO BELL® Reduced Sodium Taco Seasoning Mix
2 green onions, sliced, divided
1 can (11 oz.) corn with red and green bell peppers, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup milk
8 corn tortillas (6 inch), warmed
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

  • Heat oven to 350°F.
  • Heat oil in medium nonstick skillet on medium-high heat. Add shrimp, taco seasoning mix and half the onions; cook and stir 2 min. or until shrimp turn pink. Remove from heat; stir in corn.
  • Cook Neufchatel and milk in saucepan on medium heat 3 min. or until Neufchatel is completely melted, stirring frequently with whisk. Remove from heat.
  • Spray 9-inch square baking dish with cooking spray. Spoon 1/4 cup shrimp mixture onto 1 tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining shrimp mixture and tortillas. Pour Neufchatel mixture over enchiladas; top with shredded cheese.
  • Bake 10 min. or until shredded cheese is melted and enchiladas are heated through. Sprinkle with remaining onions.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 9 g, Protein 17 g

SHRIMP AND VEGGIES ENCHILADAS



Shrimp and Veggies Enchiladas image

Provided by Francoise

Categories     Main Course

Time 50m

Number Of Ingredients 22

8 whole wheat tortilla or corn tortilla
1/4 cup chopped fresh cilantro leaves
1.5 Tbsp butter
1.5 Tbsp flour
1 cup chicken or vegetable broth
1/2 cup heavy whipping cream or crème fraiche
1-2 jalapeno, completely or partially seeded, and minced
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
salt, pepper, to taste
1 pound medium shrimp, peeled and deveined
1 Tbsp olive oil
salt, pepper
2 cloves garlic, minced
1 onion, diced
2 medium zucchini, grated
1 carrot, peeled and grated
3 cup spinach
1 - 2 Tbsp chipotle pepper, in adobo sauce
1/2 tsp oregano
1 cup or more Mexican cheese or Monterey Jack Cheese

Steps:

  • In a medium saucepan, melt the butter. Mix in flour, cooking until lightly golden, 1-2 minutes. Add the broth and whisk continuously until very smooth. Bring to a boil to thicken the sauce. Reduce to low heat and let simmer 5 min (stirring occasionally). Add the cream, cumin, paprika, garlic, salt, and pepper, to taste. Remove from the heat.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion, garlic and cook until onion is tender 2-3 minutes. Then, add zucchini, carrot, spinach, chipotle pepper, and oregano. Cook the vegetables until slightly soft.
  • Season shrimps with salt, and pepper. Heat a pan with 1 Tbsp olive oil, add the shrimp and cook them until pink and just cooked through. Set aside.
  • Preheat oven at 375 F. Lightly oil a 9x13 baking dish. In each tortilla, put 1/3 cup of vegetables, add 3 shrimps on top, sprinkle some cheese, and roll it. Place them seam side down in the baking dish and top with the jalapeno cream sauce. Add a little cheese on top. Cover the dish with foil.
  • Place into the oven and bake in the oven about 20 minutes. Sprinkle some fresh cilantro.

SHRIMP ENCHILADAS



Shrimp Enchiladas image

These super easy to make Shrimp Enchiladas combine all of the flavors you love in enchiladas with tender shrimp! This tasty Mexican food dinner is filled with corn, tomatoes, onion, and diced shrimp then rolled in tortillas and topped with red sauce! Add more veggies, or swap some of your favorites in! You're going to love these shrimp enchiladas!

Provided by Angela

Categories     Dinner Recipes     Entrees     Main Course     Seafood

Time 40m

Number Of Ingredients 13

1/2 Tbsp olive oil ((extra virgin))
1/2 small white onion ((diced))
1/2 Tbsp garlic ((minced or crushed))
1 4 oz can green chiles ((Ortega brand fire roasted chiles are best - or use 1 diced jalapeno))
1 lb shrimp ((small or medium shrimp, thawed, peeled and deveined, chopped))
1 cup sweet corn ((Flav R Pac roasted super sweet corn is best))
1 cup tomato ((diced))
each, salt & pepper ((to taste))
1 cup cilantro ((chopped, reserve some for garnish))
1 enchilada sauce ((or use a 19 oz can of red enchilada sauce))
8 flour tortillas ((8 - 10 soft taco or fajita size tortillas))
1/2 cup Monterey Jack cheese ((grated))
1/2 cup cheddar cheese ((grated))

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly 1/4 of the recipe or canned sauce).
  • Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
  • Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
  • Remove from heat and stir in the cilantro. Use a slotted spoon to portion approximately 1/3 - 1/2 cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
  • Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
  • Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
  • Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.

Nutrition Facts : Calories 468 kcal, Carbohydrate 42 g, Protein 37 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 313 mg, Sodium 1462 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

QUICK SHRIMP ENCHILADA BAKE



Quick Shrimp Enchilada Bake image

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Time 45m

Number Of Ingredients 9

1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles, (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
½ cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  • Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  • Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  • Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 36.4 g, Cholesterol 127.1 mg, Fat 6.2 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 1162.2 mg, Sugar 2.1 g

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