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  • Writer's pictureThe Crooked Ladle

Creamy Cheesy Seafood - Deconstructed Enchiladas

Cheesy Velvety Seafood Deconstructed Enchiladas - A Healthier Option With Rich Flavor

Creamy Deconstructed Seafood Enchiladas Nestled in Ramekins

These healthier fare deconstructed seafood enchiladas are impressively delicious and will please any sophisticated palate plus those who try to sway their diet away from “forbidden” rich ingredients. I cut the calories and fats quite a bit in this recipe by not using any flour tortillas and by using fewer fats. Come on, you just can’t get that distinct richness without a wee bit of fat goodness. It’s fun, too, to use individual serving ramekins rather than a large casserole dish where one scoops out a serving and plunks the concoction onto a plate. This recipe is a testament that you can eat delightful food with all of the richness you would expect from a fancy meal but with far fewer calories and fat.

Serves: 2

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Suggested Tools:

· Cutting board

· Large skillet

· Cookie sheet pan

· Measuring cup

· Measuring spoons

· Sharp knife

· Stir spoon or whisk

· 2 Ramekins (individual serving dishes you can put in the oven)


· 8 Medium sized (no smaller than size 21-25) shelled and deveined shrimp (remove tail shell) – sliced to about one inch each [I used frozen/defrosted shrimp already deveined and shelled]

· 4 Sticks imitation crab – leg style, sliced to about a half inch each (feel free to use real crab)

· 8 Ounces plus 2 tablespoons Reduced Fat Mexican cheese mix (or other cheese of your choice), shredded. For gluten-free, it may be necessary to shred your own cheese.

· 1 Cup Half-n-half

· ½ Cup lite sour cream

· 2-3 Green onions, cleaned and sliced or ¼ cup

· 2 Tablespoons extra-virgin olive oil

· 2 Tablespoons butter

· 1 Tablespoon canned chopped green chilis

· 1 Teaspoon capers

· ¼ Teaspoon garlic salt

. Salt to taste

Optional Garnish: Fresh cilantro, chopped – top individual serving dishes


1. Pre-heat oven to 350 degrees.

2. Place the oil in the skillet and heat it on medium-low heat. Once the oil is heated, add the green onions and sauté until the onions just begin to become translucent. Then add the green chilis, capers and garlic salt and continue to heat for another minute.

3. Stir in the chopped shrimp and imitation crab pieces and continue to sauté until the shrimp has turned slightly pink. Shrimp cooks very fast; so this should only take about two minutes. Add a couple dashes of salt. You will need to stir and turn some of the shrimp to ensure all sides achieve a little pink; but, do not over-cook as this causes the shrimp to become tough and rubbery.

4. Sprinkle half of the cheese into the seafood and stir until the cheese is melted amongst the seafood. Equally divide and pour the seafood mixture into the individual ramekins and set aside.

5. Now to make the additional cheesy cream sauce, using the same skillet, over medium-low heat combine the half-n-half, sour cream, one-half cup cheese, and butter. Stir until all is well mixed, melted and creamy smooth. Pour the cheesy cream sauce over the two ramekins containing the seafood mixture. Sprinkle two tablespoons of the shredded cheese on the tops of the cream just poured into the ramekins.

6. Place the ramekins on a cookie sheet and bake in a pre-heated 350-degree oven for 15 minutes. I serve the hot ramekins on small plates. Garnish with chopped cilantro or a slice of avocado, if desired and or serve on the side in a small bowl.

I recommend serving this entree with a lovely fresh green salad.

The Crooked Ladle

Savor the taste


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