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Seafood Chimichangas with Savory Cream Sauce recipe

Excellent seafood chimichangas served witha delicious, savory cream sauce.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Seafood Chimichangaswith Savory Cream Sauce

Savory Cream Sauce:1/4 cup butter1/4 cup all-purpose flour2 cups half-and-half, warmed1 teaspoon Redi-Base Lobster, Crab orShrimp or Seafood base1/4 cup chopped fresh cilantro leavesSalt and freshly ground pepper to tasteSeafood Chimichangas:2 tablespoons butter or margarine1/2 cup finely chopped green onions1 to 2 fresh jalapeno peppers, seeded,ribbed and finely chopped2 garlic cloves, finely minced2 medium-sized tomatoes, seeded and chopped1 pound shrimp, shelled and deveined1/2 pound fresh lump or jumbo crabmeat,picked over1/2 pound fresh bay scallops1/4 cup chopped fresh cilantro leavesSalt and freshly ground pepper to taste8 (12-inch) flour tortillasOil for fryingAccompaniments:Shredded lettuceGuacamole (optional)Additional chopped green onionsAdditional chopped cilantro

  • For Savory Cream Sauce: Melt butter insaucepan over medium heat; stir in flour and cook, stirring constantly,for 2 to 3 minutes or until bubbly and golden in color. Slowlystir 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 largeskillet over medium heat and saute onion, jalapeno peppers andgarlic until onion is softened. Add the tomatoes and cook for1 minute. Add the shrimp, crabmeat, scallops and 1/4 cup cilantroand saute, stirring frequently, for 2 to 3 minutes or until shrimpturns pink and scallops are opaque. Remove from heat. Seasonto taste with salt and pepper.
  • Place 1/8 portion of seafood mixture ona 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 largeskillet over medium-high heat. When hot, cook 1 to 2 chimichangasat 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 paperbag lined with paper towels. Keep warm. Repeat until all chimichangasare fried.
  • To Serve: Place chimichanga(s) on a bedof shredded lettuce, ladle Savory Cream Sauce on top, spoon adollop of guacamole on the side and garnish with chopped cilantroand green onions, if desired.

    Makes 8.

    Recipe courtesy of Used withpermission.

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  • Comments

    1 Comment


    Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas. Definitely these Chimichangas. I saw those crispy cinnamon sugar honeys and knowing there s fresh strawberries, cream cheese and sour cream inside? Definitely these babies!

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