The Cook’s Corner

Shrimp Enchiladas

Staff Report
April 30, 2008 at 4:13 pm  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Photo and recipe provided by LouisianaSeafood.com
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

2 tablespoons margarine

1 bunch green onions

1 pound peeled and deveined Louisiana shrimp

1 4-ounce can chopped green chilies

1 4-ounce jar diced pimentos

1 can cream of mushroom soup

1 can cream of shrimp soup

1 8-ounce package cream cheese

1/2 teaspoon salt

1/8 teaspoon white pepper

10 8-inch flour tortillas

2 cups shredded Monterey Jack cheese

Directions:

1. Melt margarine in a three-quart saucepan.

2. Add onions and sauté until tender.

3. Add shrimp, continue sautéing until shrimp turn pink and opaque.

4. Add peppers and half of pimentos. Add soup, cream cheese, salt and white pepper.

5. Stir over medium heat until cream cheese is melted.

6. Cool. Use about half the mixture to fill the tortillas.

7. Roll up, place seam side down in an oiled 9x13-inch baking dish.

8. Top with remaining sauce, reserved pimentos and shredded cheese.

9. Bake at 325 degrees for 30 minutes.




View other articles written Staff Report

featured merchant

Landry's Outboard Motors & Repairs Service
Landry's Outboard Motors & Repairs Service Over 25 Years of Quality Sales, Service and Repairs on YAMAHA, MERCURY, EVINRUDE and JOHNSON Motors.

Council on Aging provides utility assistance, transportation, exercise programs and more
Council on Aging provides utility assistance, transportation, exercise programs and more
- 1946 views
The grand reopening of St. Charles Council on Aging’s Luling Activity Center not only demonstrates the growth of the agency itself but also the growing need for its services.

Become A Herald-Guide Insider

Get breaking news, sports and lifestyles straight to your inbox