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Seafood - Chimichangas

AnnieAnnie Young

Ingredients

  • Savory Cream Sauce:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half, warmed
  • 1 teaspoon Redi-Base Lobster, Crab or Shrimp or Seafood base
  • Salt and Freshly ground pepper to taste
Seafood Chimichangas
  • 2 tablespoons butter or margarine
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves, finely minced
  • 2 medium-sized tomatoes, seeded and chopped
  • 1 pound shrimp, shelled and deveined
  • 1/2 pound fresh lump or jumbo crabmeat, picked over
  • 1/2 pound fresh bay scallops
  • 1 teaspoon celery flake
  • 1 teaspoon onion powder
  • Salt and Freshly ground pepper to taste
  • 8 (12-inch) flour tortillas
  • Oil for frying
  • Accompaniments:
  • Shredded lettuce
  • Guacamole (optional)
  • Additional chopped green onions
See Full Recipe

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