Mike's Seafood Spinach Enchiladas
You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!
Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.
I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.
However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]
Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!
These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!
Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!
Mike's Seafood Spinach Enchiladas
You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!
Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.
I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.
However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]
Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!
These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!
Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!
Cooking Instructions
- 1
1 Pound pre-steamed, de-tailed shrimp and 1 pound blue crab lump meat pictured. Check for any shells in crab meat. 😆
- 2
Fine chop shrimp and blue crab meat. Refrigerate until ready to use.
- 3
When ready, mix everything in the Seafood Enchilada section together. Add as much heavy cream as you think you'll need. Just know that you'll want this mixture on the thicker side.
- 4
6"or 12" fresh flour tortillas pictured. Authors Side Note: These enchiladas are so extremely rich, you may want to consider using smaller tortillas with smaller servings.
- 5
Fill tortillas and wrap tightly. Sprinkle with cheese, olives and onions. Place in a 350° oven for 30 minutes or until tortillas are crispy and cheese is fully melted. Since all seafood is pre-steamed - they won't take long to bake at all.
- 6
Optional: Garnish with fresh cilantro, avocados, sliced black olives, red & green onions and tomatoes. Also, serve with various dipping sauces. Enjoy!
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