Shrimp And Scallop Enchiladas - cooking recipe

Ingredients

8 corn tortillas
12 large grilled shrimp
20 crawfish, beignets (see attached recipe)
chopped cilantro
shredded queso fresco
tomatoes, creole sauce (see attached recipe)
heavy cream
20 small bay scallops
21 shrimp (peeled and deveined)
1/2 onion (chopped)
1 poblano pepper (roasted and chopped)
1 roma tomato (diced)
1/2 bunch cilantro (chopped)
1 lime (juice only)

Preparation

In a hot pan, saute onions, chilies, scallops and shrimp.
Add tomato and lime juice. Season to taste.
Blanch corn tortillas in hot oil for a few seconds to soften.
Fill the tortillas with the seafood mixture and roll.
Place two enchiladas in the center of each plate.
. Heat Creole sauce with a little heavy cream and pour over the enchiladas.
Garnish with chopped cilantro and Queso Fresco.
Top with three grilled shrimp and 5 beignets per plate.
Crawfish Beignets:.
1 Lb. Chopped crawfish tail meat.
4 eggs.
1/2 Cup red bell pepper (chopped).
1/2 Cup red onion (chopped).
1/2 Cup green onion (chopped).
1 Tbsp garlic.
1 1/2 Cups flour.
1 Cup corn meal
2 Tsp baking powder.
1/2 Cup milk.
Salt and pepper to taste.
Directions.
Combine all ingredients.
Scoop with a small melon baller and fry till golden brown.
Creole Sauce:.
1 Yellow onion, chopped.
1 Red bell pepper, chopped.
1 Green bell pepper, chopped.
1/2 Jalapeno, chopped.
1 Small rib of celery, chopped.
1/2 Carrot, chopped.
1 Tbsp garlic (minced).
2 Cups chicken stock.
2 Cups diced canned tomatoes.
3 Tsp Creole seasoning.
Roux (2 ox butter and 2 oz flour cooked until dark brown).
Directions.
Saute all vegetables in a little butter until soft.
Add tomatoes and chicken stock and simmer for 30 minutes.
Quickly whisk in roux.
Puree and season to taste.