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Seafood
Enchiladas

- 1 Tbs. butter
- 1 cup chopped green onions
- 1 cup chopped mushrooms
- 1 lb. white crabmeat
- 1 lb. boiled shrimp, medium size
- 1/2 cup sour cream
- 2 tsp. granulated garlic
- 2 tsp. salt
- 1 tsp. white pepper
- 16 flour tortillas
1. Melt the butter in a skillet. Saute the green onions and
mushrooms for a few moments. 2. Add the crabmeat and shrimp. Cook
until the shrimp turn pink, then stir in all the other ingredients.
3. Spoon 3 oz. of the filling into flour tortillas. If you like,
serve with hot Mexican salsa con queso. Serves eight.
Do you have a recipe to share? Please email
info@georgiaArtExchange.org
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