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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
- 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.
- 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.
- 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.
- 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.
- 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.
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