Excellent seafood chimichangas served with a delicious, savory cream sauce.

Seafood Chimichangas with Savory Cream Sauce

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

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper to taste

 

Seafood Chimichangas:

2 tablespoons butter or margarine

1/2 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

1/2 pound fresh lump or jumbo crabmeat, picked over

1/2 pound fresh bay scallops

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper to taste

8 (12-inch) flour tortillas

Oil for frying

 

Accompaniments:

Shredded lettuce

Guacamole (optional)

Additional chopped green onions

Additional chopped cilantro

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.

Makes 8.