| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish, Mexican, Seafood |
8 |
Servings |
INGREDIENTS
| 20 |
ml |
Garlic — finely chopped |
| 1 |
ts |
Corn oil |
| 1/2 |
lb |
Large shrimp — peeled & |
INSTRUCTIONS
6 ounces Bay scallops 4 ounces Crabmeat -- shredded 2 cups
Enchilada Sauce -- or Green Tomatillo S recipes same name) 6-inch prepared
corn -- tortillas; 2 ounces Grated part-skim mozzarella
Preheat oven to 375F. Heat the garlic and oil in a 10-inch skillet, and
cook on medium heat for 1 minute. Cut each shrimp in half across its width,
and add the shrimp halves and scallops. Saute until the shrimp become pink
and bay scallops rigid, about 2-3 minutes. Stir in the crabmeat and 1/3 cup
of the enchilada or green tomatillo sauce. Remove the mixture from heat,
and set aside. To soften the tortillas, steam or microwave them, two at a
time, for 10 seconds. Spread 2/3 cup of the sauce on the bottom of an
8x14-inch pan. Fill each tortilla with 1/4 cup of the seafood, roll up to
form a crepe, and lay seam side up on the sauce. Pour the remaining 1 cup
of sauce over the tortillas, and sprinkle with the grated cheese. Bake for
15 minutes or microwave, covered, for 5 minutes on high. YIELD: Serves 8
Each serving: 165 cals, 16.6gm protein, 3.8gm total fat, 17gm carbo,
68.3mg chol, 212mg sodium, 3.3gm fiber, 130mg calcium Exchanges: 2 meat, 1
starch 1/2 vegetable
Recipe By :
From: [email protected] Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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