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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

directions

  • 1

    For Savory Cream Sauce: Melt butter in saucepan over medium heat; stir in flour and cook, stirring constantly, for 2 to 3 minutes or until bubbly and golden in color. Slowly stir in cream, bring to a boil and cook until sauce thickens. Remove from heat and stir in the base and 1/4 cup chopped cilantro. Cover, set aside and keep warm. - Makes 2 cups.

  • 2

    For Chimichangas: Heat butter in a large skillet over medium heat and saute onion, jalapeno peppers and garlic until onion is softened. Add the tomatoes and cook for 1 minute. Add the shrimp, crabmeat, scallops and 1/4 cup cilantro and saute, stirring frequently, for 2 to 3 minutes or until shrimp turns pink and scallops are opaque. Remove from heat. Season to taste with salt and pepper.

  • 3

    Place 1/8 portion of seafood mixture on a flour tortilla, fold the ends in and roll up burrito-style. Repeat until all tortillas are filled.

  • 4

    Heat about 3/4 to 1-inch of oil in large skillet over medium-high heat. When hot, cook 1 to 2 chimichangas at a time, seam-side down (do not crowd the pan.) Fry until golden, turn and cook the other side until golden. Drain on a brown paper bag lined with paper towels. Keep warm. Repeat until all chimichangas are fried.

  • 5

    To Serve: Place chimichanga(s) on a bed of shredded lettuce, ladle Savory Cream Sauce on top, spoon a dollop of guacamole on the side and garnish with chopped cilantro and green onions, if desired.

  • 6

    Makes 8.

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