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Great Tex-Mex Contest Winner: Tex-Mex dishes are close to the heart and the taste buds of most Texans. It’s not easy creating a delicious Tex-Mex dish that will satisfy the cravings of those who truly appreciate the state’s namesake culinary love, but Chuck Burgess did just that to win our November recipe contest with a cheesy, spicy dish featuring shrimp and crab.


Chuck Burgess | Heart of Texas EC

3/4 pound cooked medium-to-large shrimp
3/4 cup diced red onion
3/4 cup diced sundried tomatoes
1 1/2 cups shredded pepper jack cheese
1/2 cup salsa
2 teaspoons oil
1 can (6 ounces) white crab, drained
1 tablespoon flour
2 teaspoons instant chicken bullion
4 ounces cream cheese, diced and softened
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
12 6-inch flour tortillas
1/2 cup diced green onion

  • Move oven rack to middle position and preheat oven to 350 degrees. Lightly oil a 13-by-9-inch casserole dish and set aside.
  • Put shrimp, red onion, tomatoes, cheese, salsa and oil in a medium bowl and toss until well mixed. Set aside.
  • Put crab, flour, bullion, cream cheese, coriander, salt, pepper and 3 cups of water in a medium saucepan and whisk while heating until blended and thickened. Allow to simmer another 1 to 2 minutes, stirring occasionally. Set aside.
  • Cover tortillas with a dampened paper towel and microwave for 30 to 45 seconds to soften.
  • Add 1/2 cup of crab mixture to shrimp mixture and stir to blend. Spread about 1/3 cup of crab-shrimp mixture in the center of a tortilla. Roll tortilla and place in casserole. Repeat process until all tortillas are filled. Stir any leftover crab-shrimp mixture into crab mixture and spread evenly over rolled tortillas.
  • Place casserole in middle rack of oven. Cook for 20 minutes or until sauce is bubbly and the tops are lightly browned. Toss green onions on top and serve.

Servings: 6. Serving size: 2 shrimpaladas. Per serving: 573 calories, 32.1 g protein, 26.3 g fat, 47.1 g carbohydrates, 3.9 g dietary fiber, 1,285 mg sodium, 6.1 g sugars, 151 mg cholesterol

November 2013 Recipe Contest