Ingredients:

  • 1 lb raw medium shrimp, peeled, deveined, and chopped
  • 8 oz lump crabmeat
  • 0.5 white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups Mexican crema
  • 1 cup salsa verde
  • 0.25 cup dry white wine
  • 1 tbsp fresh lime juice
  • 0.5 tsp chili flakes
  • 12 standard corn tortillas
  • 2 cups Monterey Jack cheese, freshly shredded
  • 2 tbsp vegetable oil for softening tortillas
  • 0.25 cup fresh cilantro for garnish
  • 2 radishes, sliced for garnish
  • 2 tbsp pickled red onions for garnish

Instructions:

  1. Melt butter in a large skillet over medium-high heat. Sauté the diced onions until translucent, then add the garlic and chopped shrimp. Season with cumin, paprika, salt, and pepper. Cook for 3 minutes until shrimp are pink and opaque.
  2. Gently fold the lump crabmeat into the shrimp mixture to keep the chunks intact. Remove the skillet from heat immediately to avoid overcooking.
  3. In a medium saucepan, deglaze with white wine and simmer until reduced by half. Whisk in the Mexican crema and salsa verde. Bring to a gentle simmer (do not boil) until velvety. Remove from heat and stir in lime juice and chili flakes.
  4. Heat oil in a small skillet. Using tongs, dip each corn tortilla into the hot oil for 5-10 seconds per side to soften. Drain on paper towels.
  5. Preheat oven to 350°F (180°C). Spread a thin layer of the secret sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with the seafood mixture, roll tightly, and place seam-side down in the dish.
  6. Pour the remaining sauce over the enchiladas and top with shredded Monterey Jack cheese. Bake for 15-20 minutes until the cheese is melted and bubbling. Garnish with cilantro, radishes, and pickled onions before serving.