Creamy Spinach and Shrimp Enchiladas
I got this recipe from a creole recipe website. This is an adaptation of a recipe for crespelle alla Fiorentina. The tortillas substitute for crepes.
I got this recipe from a creole recipe website. This is an adaptation of a recipe for crespelle alla Fiorentina. The tortillas substitute for crepes.
- 2 large eggs lightly beaten
- 3 cups milk
- 4 tablespoons flour
- 3/4 cup grated parmesan cheese
- 2 10 oz pkg frozen chopped spinach
- 1 pound peeled small gumbo shrimp cooked
- 2 8 oz pkg shredded mozzarella cheese
- 2 teaspoons salt divided
- 1/3 teaspoon plus 1/4 teaspoon ground black pepper divided
- 4 pinches ground nutmeg divided
- 6 tablespoons butter divided, plus butter for baking dish
- 2 pinches pinches garlic salt
- 20 ea flour tortillas
- Carbohydrate 313.138142497581 g
- Cholesterol 234.565875 mg
- Fat 59.8837437499689 g
- Fiber 19.019249429498 g
- Protein 58.6672812496725 g
- Saturated Fat 18.1345919999951 g
- Serving Size 1 1 Serving (731g)
- Sodium 4000.47549999994 mg
- Sugar 294.118893068083 g
- Trans Fat 3.72738474998969 g
- Calories 2047 calories
Step-by-step
- Preheat oven to 350 degrees.
- Cook spinach according to package instructions. Drain and press out as much moisture from spinach as possible, and place in large mixing bowl with eggs, shrimp, cheeses, 1 teaspoon salt, 1/3 teaspoon black pepper, and 2 pinches nutmeg, mixing thoroughly. (This filling can be made up to 8 hours ahead; keep refrigerated.)
- Butter one or two casserole dishes that have the same width as the diameter of the tortillas.
- To assemble each enchilada, spoon about ½ cup of the filling down center of tortilla, and roll tortilla into a fairly tight cylinder.
- As they are filled and rolled, place enchiladas seam-down in greased casserole dish, packing them snugly in a single layer; set aside.
- In a 2-quart saucepan, melt 5 tablespoons butter.
- Stir in flour until roux is smooth, and cook over medium heat until bubbly but not yet beginning to brown, about 1 minute, stirring constantly.
- Slowly add milk, stirring until all is added and mixture is smooth.
- Cook over medium-low to low heat, until sauce is creamy thick, 15 to 20 minutes, stirring frequently and scraping pan bottom well.
- Remove from heat and add 1 teaspoon salt, ¼ teaspoon black pepper, and 2 pinches nutmeg.
- Slowly drizzle sauce over enchiladas, and drizzle with 1 tablespoon melted butter.
- Bake uncovered until bubbly around edges and top is just barely browned, about 20 minutes.
- Remove from oven, and sprinkle lightly with garlic salt.
- Serve warm.
A Busy Mom's Culinary Adventure: Creamy Spinach and Shrimp Enchiladas
Life as a working mom is a whirlwind. Between school drop-offs, demanding meetings, and grocery shopping, finding time for anything beyond basic survival meals feels like a luxury. But last week, I decided to treat myself – and my family – to something a little more special. I stumbled upon a recipe for Creamy Spinach and Shrimp Enchiladas, and despite my packed schedule, I knew I had to try it. It promised a delicious, comforting meal without demanding hours in the kitchen, a promise that, thankfully, it kept.
The prep work was surprisingly manageable. I tackled the spinach while catching up on emails, multitasking like a pro (or at least pretending to!). The shrimp were pre-cooked, so that saved valuable time. The most time-consuming part was rolling the enchiladas, but even that was a relaxing way to unwind after a long day. My kids helped, which was a bonus – they loved the feeling of participating in creating a special family meal. It was a fun shared moment, even with the mess involved!
The final result was worth every minute of effort. The rich, creamy sauce perfectly complemented the savory shrimp and spinach. The melted cheese created a beautiful golden crust, and the tortillas offered a delightful, soft texture. The entire dish was bursting with flavor – a perfect balance of creamy, cheesy, and subtly spicy. It was so delicious that even my picky eaters cleaned their plates, a testament to its irresistible taste.
This recipe quickly became a new family favorite. It’s the perfect weeknight dinner solution for busy families like mine. It's adaptable too; I can easily substitute ingredients depending on what's on sale or what I already have in the pantry. For instance, I’ve experimented with different types of cheese, and the results have always been phenomenal. It's incredibly versatile and surprisingly simple to make, proving that even busy moms can enjoy delicious, homemade meals.
More than just a meal: This recipe isn't just about the delicious food; it's about making time for family, about creating memories in the kitchen. It's a reminder that even in the midst of chaos, we can find moments of calm and joy, fueled by the aroma of a home-cooked meal and the happy chatter of loved ones gathered around the table. And that, more than anything, is what makes it truly special.
So, whether you're a seasoned chef or a culinary novice like myself, give this Creamy Spinach and Shrimp Enchilada recipe a try. You won't be disappointed. It's a guaranteed crowd-pleaser, a taste of comfort, and a reminder that even the busiest of lives can still accommodate a little bit of deliciousness.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the filling for a touch of heat.
- Vegetarian option: Replace the shrimp with sautéed mushrooms or black beans.
- Make it ahead: The filling can be prepared up to 8 hours in advance.
- Customize your cheese: Experiment with different cheeses, such as Monterey Jack or pepper jack.
- Add some veggies: Throw in some chopped bell peppers or onions to the filling for extra flavor and nutrients.
I encourage you to try this recipe and let me know what you think! Share your experiences and variations in the comments below. Happy cooking!
