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Monday, November 30, 2015

Seafood Tortilla Lasagna (lasagne)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 1 (20 ounce) jar picante sauce
  • 1 1/2 lbs uncooked medium shrimp, peeled and deveined
  • 4 -6 garlic cloves, minced
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 (14 ounce) can chicken broth
  • 1/2 cup whipping cream
  • 15 (6 inch) corn tortillas, warmed
  • 16 ounces imitation crabmeat, flaked
  • 3 cups shredded colby-monterey jack cheese

Recipe

  • 1 place the picante sauce in a blender or food processor and blend until smooth. set aside.
  • 2 in a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. remove and set aside.
  • 3 in the same skillet, melt the butter. stir in the flour until smooth. gradually add the broth. bring to a boil; cook and stir for 2 minutes or until thickened.
  • 4 reduce heat. stir in the cream and picante sauce; heat through.
  • 5 spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
  • 6 layer with six tortillas, half the shrimp, crabmeat and sauce and 1-1/4 cups of the cheese.
  • 7 repeat layers.
  • 8 tear or cut the remaining tortillas; arrange over cheese. sprinkle with remaining cheese.
  • 9 bake, uncovered, at 375°f for 30-35 minutes or until bubbly. let stand 15 minutes before serving.

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