Seafood Chimichangas with Savory Cream sauce

Recipe Categories : | Seafood recipes | Hot & Spicy | Main Recipe Index |

Makes : 8

Ingredients :

• for savory cream sauce: ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups half-and-half, warmed
• 1 tspn lobster, crab or shrimp or seafood base
• ¼ cup chopped fresh cilantro leaves
• salt and freshly ground pepper, to taste
  for seafood chimichangas:
• 2 tbsp butter or margarine
• ½ cup finely chopped green onions
• 1 to 2 fresh jalapeno peppers, seeded, ribbed and finely chopped
• 2 garlic cloves, finely minced
• 2 medium-sized tomatoes, seeded and chopped
• 1 pound shrimp, shelled and deveined
• ½ lb fresh lump or jumbo crabmeat, picked over
• ½ lb fresh bay scallops
• ¼ cup chopped fresh cilantro leaves
• salt and freshly ground pepper to taste
• 8 x 12" flour tortillas
• oil for frying

Preparation and Cooking Instructions :

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 ¼ 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 sauté onion, jalapeno peppers and garlic until onion is softened. Add the tomatoes and cook for 1 minute. Add the shrimp, crabmeat, scallops and ¼ cup cilantro and sauté, 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 small 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 ¾" to 1" 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.

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