For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
an, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Spoon 1/2 cup enchilada sauce into a greased 13\"
/2 cup of the enchilada sauce. Heat to boiling over
Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
Spread a tablespoon of enchilada sauce on each tortilla. Fill with chicken, onion and peppers and roll up. Spray casserole dish with a nonstick spray, then cover with 3 to 4 tablespoons of enchilada sauce. Place enchiladas in casserole dish and pour rest of enchilada sauce over them. Sprinkle cheese over enchilada sauce and place olives on top. Cook at 350\u00b0 for 35 minutes. I use nonstick aluminum foil to cover while cooking.
Add all your ingredients together.
Simmer until heated
Use like you would any enchilada sauce.
Very easy and mild.
Cut shrimp into bite sized pieces.
In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
Drizzle the lime juice over the mixture and toss well.
For more kick add a dash of Tabasco.
Chill.
Place on warm tortillas.
Serve with lime wedges, additional salsa and cilantro.
Clean and devein shrimp, leaving the last section and
Prepare pasta, keep warm.
In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
Add seasonings.
Add Shrimp and heat only long enough to heat through.
Serve over hot pasta.
Enjoy!
Heat oil in a skillet.
Add shrimp and cook until just pink.
Add the garlic and basil.
Add butter. Toss in the cooked pasta.
Garnish with the cheese.
nd moisten with a little enchilada sauce.
Coat an 8
Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
Top with Cheddar cheese and serve.
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
you are using raw shrimp you will need to remove
Heat oven to 400\u00b0. Brown beef. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
Spoon filling into tortilla. Roll and place seam side down in 13 x 9 pan. Place remaining sauce over top and 1/2 cup cheese. Bake at 400\u00b0 for 15 to 20 minutes.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.