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How to Make Shrimp Enchiladas

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Greg Dumorne & Les Sauray
Owner / Chef, Real Deal Catering
www.realdealcatering.com  
1-800-61-Deal1

Gregory Began his culinary career at Ati Culinary school in 1997. He worked at Lansdowne Golf Resort Frequently catering to the Washington Redskins and the N.B.A. rookie public relations annual seminars for the likes of Tim Duncan. He later became a chef at the mark restaurant where he catered to Jessie Jackson & the first woman attorney General Janet Reno. By 2001 Gregory had became the restaurant chef in the Capital Hilton where he served the Alfalfa Club and former president George Bush his son,our current president George Bush JR. Also The Gridiron club with William Jefferson Clinton.The resume goes on and on the likes of Bill Cosby , Muhammed Ali, Danny Glover, Vivica A. Fox, Vanessa Williams and the rest of the Congressional Black Caucus. Now he's the owner of Real Deal Catering serving you everyday.

How to Make Shrimp Enchiladas

 

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Tags:

Mexican

,

Food

,

Shrimp

,

Lobster

,

Steak

,

Burrito

,

Taco

,

Margarita

,

Salad

,

Quesadilla

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How to Make Shrimp Enchiladas

Ingredients

Black beans
Margarita cheese
Salsa
Refried beans
Salad dressing
Scallions
Shrimp
Green chilies

Instructions

1. Spread the cheese over the tortillas. Add the shrimp, scallions and green chiles. Then add the refried beans, black beans and salad dressing and put the salsa on top.


2. Preheat the oven to 350 degrees and spray a pan with cooking spray. Put the enchiladas in the oven for 15-20 minutes.

 

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Transcripts

Greg Dumorne: How you are doing, I am Greg. Les Sauray: I am Les and we are from Real Deal catering and today we are making Mexican foods.

Greg Dumorne: For making Mexican food we need some, Shrimp Enchiladas. For Shrimp Enchiladas, what you need is some black beans, shredded, cheddar, and margarita cheese, salsa, refried beans, and salad sauce, scallions, shrimp and green chilies. Les Sauray: Basically spread the cheese out across. Greg Dumorne: Spread the cheese out across.

Les Sauray: What we are basically doing is making a little bed for the food layering.

Greg Dumorne: It's correct. Come on put your dry food in first.

Les Sauray: So put your dry food, then your liquid food on top.

Greg Dumorne: So it doesn't make it cocktail.

Les Sauray: Okay because this is going to absorb some of the moisture keeping it from, getting on the tortillas. Don't be afraid to get your hands messy, apart of cooking, I guess. Here we go.

Greg Dumorne: Thank you, sir.

Les Sauray: You are Welcome. So now you are laying down the salsa on top of the refried bean.

Greg Dumorne: That's correct.

Les Sauray: That's pretty cool; you made the salsa and you are using it for multiple things. Black beans, now these canned black beans or does it matter where you get these from?

Greg Dumorne: We want to make fresh; these are actually from the can.

Les Sauray: Recipes like this, I don't have to remember exact measurements. Now you take this pan and put some --Greg Dumorne: Preheat your oven at 350.

Les Sauray: Now this is a sprayed pan with some, we just use some PAM and some extra virgin olive oil layered across.

Greg Dumorne: And throw them in the oven for about 15-20 minutes and we will let you know how's that -- okay, at this point, it's been about 15 minutes, we are going to go in and we are going to flip this, that's about over, add some sauce to them and it is time for the cheese. Let it go for another about 10 minutes.

Les Sauray: Here you go, I got that.

Greg Dumorne: Okay, we are going to put then in oven for another ten minutes till the cheese melt and then we'll be ready to take it out. Okay, it has been about 30 minutes and I'll take Enchiladas away. You can tell by the way the cheese melted it. And those are your Shrimp Enchiladas.

Les Sauray: Up next Steak Burrito.

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