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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