Shrimp Enchiladas, 10/7/11 - KATV - Breaking News, Weather and Razorback Sports

Shrimp Enchiladas, 10/7/11

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Alan Bennett

Makes: 12 servings
Time: 1 hr

Ingredients
1 # Shrimp, peeled & deveined
1 stick Butter
1 bunch Green onions, chopped (half in mix & half as topping)
1/4 # or 1 small Yellow onion, chopped fine
2 Tablespoons Garlic, chopped fine or minced
1 1/2 tablespoons Tony's
2 teaspoons File powder
1 can Rotel, drained
4 stalks Celery, chopped fine
1 1/2 Tablespoons Redfish magic
1/2 Lemon, squeezed
1 can Cream of mushroom soup
1 can Cream of celery
1 cup Heavy cream
2 tablespoons Hot sauce
1/2 cup Parmesan cheese, grated
24 Flour tortillas (6")
4 ounces Cheddar cheese, shredded (for topping when finished)

Notes / Directions
Chop shrimp into small pieces after peeling

Sauté shrimp in 6 tablespoons of butter with 1 Tablespoon of redfish magic and 1 Tablespoon of Tony's

In a pot, add rest of Tony's, Redfish magic, butter, all yellow onion, half of green onions, celery, garlic, file & rotel. Sauté until veggies are soft, about 5 min

Add veggies to sauté shrimp and then add both soups, lemon juice, and heavy cream

Stir and simmer for 15 minutes

Add Parmesan cheese & stir

Put about 3 ounces inside each tortilla and roll up (3 oz is a heaping soup ladle full)
After you fill & roll tortillas, place on each plate and top with more enchilada mix

Finally, top with cheddar cheese and chopped green onions
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