Shrimp Chimichangas

Heather Sturdivan Recipe

By Heather Sturdivan MrsSturdi

My husband and I used to always order these at a restaurant so I came up with a recipe to make them at home. They are so tasty that we rarely go out for Mexican any more!


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Ingredients

1/3 lb
shrimp
taco seasoning
3/4 c
shredded cheddar cheese
1 can(s)
whole pinto beans, drained
4
large/burrito size flour tortillas
vegetable oil

Directions

1
If necessary, devein and remove shells from shrimp. Chop shrimp into small pieces and sauté in a little oil. Turn burner low and add enough taco seasoning to coat shrimp. Remove from heat when finished cooking.
2
Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
3
Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
4
Heat up ½ inch of oil in a pan big enough for all the chimis to fit in the bottom. Test oil with a little piece of tortilla, when it starts frying immediately, it’s ready.
5
Place each chimi in oil, seam side down, and swirl each one around a little when you first set it in the pan to keep it from sticking. Slowly turn chimis until they are golden brown and crispy.
6
Serve hot with sour cream, guacamole and Spanish rice.

*I like to make my chimis with a little of the Spanish rice in them.