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1
In a hot pan, saute onions, chilies, scallops and shrimp.
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2
Add tomato and lime juice. Season to taste.
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3
Blanch corn tortillas in hot oil for a few seconds to soften.
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4
Fill the tortillas with the seafood mixture and roll.
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5
Place two enchiladas in the center of each plate.
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6
. Heat Creole sauce with a little heavy cream and pour over the enchiladas.
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7
Garnish with chopped cilantro and Queso Fresco.
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8
Top with three grilled shrimp and 5 beignets per plate.
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9
Crawfish Beignets:.
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10
1 Lb. Chopped crawfish tail meat.
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11
4 eggs.
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12
1/2 Cup red bell pepper (chopped).
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13
1/2 Cup red onion (chopped).
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14
1/2 Cup green onion (chopped).
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15
1 Tbsp garlic.
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16
1 1/2 Cups flour.
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17
1 Cup corn meal
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18
2 Tsp baking powder.
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19
1/2 Cup milk.
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20
Salt and pepper to taste.
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21
Directions.
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22
Combine all ingredients.
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23
Scoop with a small melon baller and fry till golden brown.
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24
Creole Sauce:.
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25
1 Yellow onion, chopped.
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26
1 Red bell pepper, chopped.
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27
1 Green bell pepper, chopped.
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28
1/2 Jalapeno, chopped.
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29
1 Small rib of celery, chopped.
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30
1/2 Carrot, chopped.
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31
1 Tbsp garlic (minced).
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32
2 Cups chicken stock.
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33
2 Cups diced canned tomatoes.
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34
3 Tsp Creole seasoning.
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35
Roux (2 ox butter and 2 oz flour cooked until dark brown).
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36
Directions.
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37
Saute all vegetables in a little butter until soft.
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38
Add tomatoes and chicken stock and simmer for 30 minutes.
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39
Quickly whisk in roux.
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40
Puree and season to taste.
