Prep 30 mins
Cook 30 mins
This was served at a potluck meal and everyone was begging for the recipe. It was the best seafood casserole type dish I have ever had!
- 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
- Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
- In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
- 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.
- Reduce heat. Stir in the cream and picante sauce; heat through.
- Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
- Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
- Repeat layers.
- Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
- Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.
This turned out well. I will definitely make again. Thanks for sharing.
This recipe was so yummy, yummy, yummy! My family loved it and it was so easy, I did not change a thing. This is a keeper and thanks for posting.