Cinco de Mayo is a great excuse to celebrate seafood in May. This simple recipe can be prepared quickly and you can vary the seafood used in it to your liking. I used half scallops and half shrimp but one pound of shrimp, scallops, crab, or any combination of the three is perfect for this dish. You can also adjust the spiciness of this dish to suit your taste by using mild or hot chilies and diced tomatoes.
This recipe is featured in the May 2012 issue of Coastal Angler Magazine for North East Florida.
2 TBSP olive oil
1 medium onion, diced
1 TBSP minced fresh garlic
1/2 lb shrimp, peeled, coarsely chopped
1/2 lb dry* scallops, coarsely chopped
10 oz can mild diced tomatoes and green chilies (like Rotel)
4 oz can diced, green chilies
8 oz cream cheese, cubed
1/2 cup fresh chopped cilantro
8 oz shredded Mexican cheese blend
About 16 small corn tortillas
Preheat oven to 350°F. Heat oil in a large skillet over medium heat, add onion and cook for about 3 minutes. Add garlic, seafood, and cumin to onion and continue to sauté until seafood is cooked and onion is translucent, about 5 minutes. Pour in the canned
tomatoes and chilies, cook for about 2 minutes, add cream cheese and allow it to soften then stir into the mixture and remove pan from the heat. Stir in cilantro and half of the shredded cheese. Spray a 9×13 baking pan with non-stick spray. Pour 1/3 cup of the seafood and cheese mixture into a corn tortilla and roll placing the seam side down in the baking pan. Continue with the remaining filling and tortilla until pan is full. Pour any leftover sauce mixture over the enchiladas and top with the remaining cheese. Place in the oven and bake for about 15 minutes or until golden brown. Serve with sour cream if desired.
*Dry scallops are not processed with added preservatives which can cause your scallops to be tough when cooking.