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OCEANS 97 SHRIMP AND LOBSTER ENCHILADAS

Ingredients

2 tablespoons olive oil

1-pound large raw shrimp, peeled, deveined, and chopped into bite-size pieces

1 large onion, chopped

6 garlic cloves, peeled and chopped

1 jalapeño, chopped fine

8-ounces shiitake mushrooms, stems discarded and caps sliced

1 yellow pepper, chopped

2 cans Oceans 97 Jalapeno Shrimp Pate

8-ounces cream cheese, softened

2 tablespoons fresh lemon juice

½ teaspoon salt

2 teaspoons Dish off the Block Ragin’ Cajun Seasoning

2 cups cooked lobster meat, chopped into bite-size pieces

8, large flour tortillas

½ cup heavy cream

1 cup shredded cheddar cheese

1 pint cherry or grape tomatoes, cut in half

⅓ cup cilantro leaves, chopped

Lemon slices for garnish

Instructions

Preheat oven to 375 degrees.

Heat the oil in a large deep skillet over medium high heat.  Add the chopped shrimp to the pan and cook for 2 minutes until they just start to turn pink.  Remove and set aside.  Note – they will not be completely cooked but will continue cooking in the enchiladas later.

Add the onion, garlic, and jalapeños to the pan and cook until soft and fragrant, about 2-3 minutes.  Add the mushrooms to the pan and continue cooking until they release most of their moisture and begin to lightly brown, another 3 minutes.

Add the yellow pepper, 1 can of the shrimp pate, the cream cheese, lemon juice, salt, and Cajun seasoning to the pan and continue to cook, stirring constantly until everything is well combined and the sauce is thick and bubbly.  Remove from heat and add the shrimp and lobster meat to the sauce and stir to combine.

Prepare a 9” x 13” baking dish with non-stick cooking spray.  Spread about ⅛th of the filling down the center of a tortilla and fold the sides in.  Place seam-side-down in the pan and repeat with the other 7 tortillas.

In a small bowl, combine the other can of shrimp pate, the heavy cream, and the cheddar cheese.  Mix well and spread it evenly over the tops of the tortillas.

Dot the top of the casserole with the cherry tomatoes, cut side down.

Bake for 30-35 minutes until bubbly and lightly browned.  Remove and let sit for 10 minutes.  Sprinkle the cilantro over the top and garnish with lemon slices.  Devour!!

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