INGREDIENTS
This is what you need for 4 servings:
- 1 qt. grenchilada sauce
- ½ lb. green chile
- 1 lb. seafood mix
- 1 lb. shrimp
-
tortillas
4 corn or 2 wheat flour,
cut in 1"x1" pieces - 1 cup breadcrumbs
- 1 cup grated cheese
Pic1:
seafood grenchiladasDirections
Pic2: grenchilada saucePic3: seafood mix minus the fake crab
Pic4: cook seafood
- Preheat the oven at 350 ºF.
- Prepare the Grenchilada Sauce. (Pic2)
-
Thaw, rinse and cook the shrimp and raw seafood mix as per instructions on the package. (Pic3+4)
Remove any fake crab pieces and reserve. (Pic11)
Pic5: add sauce, tortillasPic6: add cheese
Pic7: mix, simmer
- Add grenchilada sauce, tortilla pieces. (Pic5)
- Add cheese. (Pic6)
- Stir to mix it all and melt the cheese into the sauce. (Pic7)
-
Optional:
- If the sauce is too runny, stir in a lightly-beaten egg.
Pic8: transfer into ramekinsPic9: breadcrumbs, cheese
Pic10: all done
- Transfer the mixture to ramekins and other oven-proof dishes. (Pic8)
- Sprinkle generously with breadcrumbs and grated cheese. (Pic9)
- Bake for 20-30 minutes at 350 ºF. (Pic10)
Pic11: fake crabPic12: pan-fry
Pic13: served
- Meanwhile, stir-fry the fake crab in a hot pan until it starts to brown. (Pic12)
- Remove the casserole from the oven when done.
- Serve on plates or serve the individual ramekins.
- Garnish with the fake crab. (Pic13)
- Enjoy.
- Freeze leftovers for later use. (Pic 15)
B. seafood grenchilada soup
2019-09-16
After the casserole, the soup.
- Add up to 1 qt. of milk or seafood stock to melt and dilute the sauce.
- Warm through.
- Adjust seasoning.
- Serve and enjoy. (Pic14)
Pic14:
seafood grenchilada soupPic15: leftovers for the freezer