Creamy Shrimp & Crab Enchilada Recipe

Preheat broiler to high. Place halved tomatillos, quartered onion, garlic cloves, and poblano/jalapeño on a baking sheet. Lightly brush with 1 tbsp olive oil.

Broil 6–8 inches from heat until skins are blackened and blistered, turning once, about 6–10 minutes total. Remove and let cool slightly.

While vegetables broil, char the lemongrass: heat a skillet over high heat and sear the trimmed, slightly crushed lemongrass stalk 1–2 minutes per side until dark brown in spots and very fragrant. Remove and let cool.

Peel any large burnt skins from the vegetables and transfer tomatillos, pepper, onion and garlic to a blender. Add cilantro, lime zest, 1 tbsp olive oil, a pinch of salt, and 1–2 tbsp water to aid blending. Blend to a smooth puree.

Pour the puree into a medium saucepan over medium-low heat. Add heavy cream and the charred lemongrass (whole). Warm gently for 6–8 minutes, stirring occasionally, until sauce thickens slightly. Remove lemongrass before serving.

Taste and season with remaining salt and additional lime juice if needed. Keep warm.

In a bowl, toss the shrimp with 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tbsp lime juice. Let sit 5 minutes.

Heat a skillet over medium-high heat with 1 tbsp olive oil. Add the seasoned shrimp and cook 1.5–2 minutes per side until opaque and just cooked through. Remove and chop into 1/2-inch pieces.

In a mixing bowl combine chopped shrimp, lump crab meat (gently flaked), crème fraîche (or sour cream), 1 cup pepper jack, 1 cup monterey jack, chopped cilantro, and sliced white parts of the scallions. Fold gently to combine. Adjust salt and pepper to taste.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add diced onion and sauté until translucent, 3–4 minutes.

Add minced garlic and 1/2 tsp ground cumin; cook 30 seconds until fragrant.

Stir in drained black beans and 2–3 tbsp water. Simmer gently 5–7 minutes to warm through and let flavors meld.

Finish with 1/2 tbsp lime juice, 1/2 tsp salt, and 1 tbsp chopped cilantro. Mash a few beans with the back of a spoon for texture if desired. Keep warm.

Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.

Warm the flour tortillas: melt 2 tbsp butter in a skillet over medium heat. Quickly warm each tortilla 10–15 seconds per side (do not brown), stacking and covering with a towel to keep soft.

To assemble: spread a thin layer (about 2 tbsp) of the verde cream sauce on the bottom of the prepared dish to prevent sticking.

Place about 2–3 tbsp of the seafood filling in the center of each warmed tortilla. Roll tightly and place seam-side down in the baking dish, arranging enchiladas snugly in a single layer.

Pour the remaining verde cream sauce evenly over the rolled enchiladas, coating each. Sprinkle the remaining 1 cup three-cheese blend over the top.

Bake uncovered 15–18 minutes until sauce is bubbly and cheese is melted and lightly golden. If you want a lightly browned top, broil 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 3–4 minutes before serving.

Slice scallion greens into thin rings and scatter over enchiladas with extra cilantro leaves and sliced radish if using.

Serve enchiladas hot with a scoop of warm black beans on the side and lime wedges for squeezing.