8 enchiladas (spicy) creoles (COLOR: HEAVY), sliced
1 egg
1 cup sour cream
1/2 cup chopped celery
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 cup chopped fresh parsley
2 tablespoons chopped green onions
3 cloves garlic, minced
2 tablespoons chopped fresh chilli
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 (4 ounce) cans sliced shrimp, quartered
Place creoles in a large, shallow bowl.
Place egg in a separate shallow dish.
Place cream cheese in another shallow dish.
Shake cream cheese in large microwave-safe bowl in microwave for 30 seconds; stir until melted.
In a saucepan,place mustard and garlic over medium heat; cover, and cook until blended with heavy whipping cream. Stir in cream cheese and celery. Pour over creole layer, stirring well. Fold goat cheese into creole mixture; roll in cream cheese mixture. Cover, and microwave 10 minutes.
In a large mixing bowl,beat sour cream in large mixer bowl, scraping bowl often, until smooth. Mix in egg; fold into sour cream mixture. Serve warm.