Seafood Chimichanga

Seafood Chimichanga Recipe

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Charlie Marie

By
@CharlieMarie

I recently joined a group for Mexican foods and a member asked if I had a recipe for a seafood chimi. This is the result of that request. She tried it and said her family enjoyed it so much, that they requested it again for Valentine's Day dinner. Thanks, Laura!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • FOR THE CHIMI:

  • 1 Tbsp
    butter
  • 1 Tbsp
    cornstarch
  • 1 c
    heavy cream
  • 1 1/2 c
    white american cheese
  • 3
    green onions, chopped
  • 1/2 tsp
    chicken bouillon
  • 10
    inch tortillas
  • 1
    pound small shrimp, peeled, deveined (not salad or precooked shrimp)
  • 1 c
    lump crab meat
  • ·
    finely shredded lettuce
  • 2
    medium-soft avocados, sliced
  • FOR PICO:

  • 2
    tomatoes, chopped
  • 2
    jalapenos, chopped
  • 1/2 c
    chopped cilantro
  • 1
    onion, chopped
  • 1 tsp
    lime juice

How to Make Seafood Chimichanga

Step-by-Step

  1. Heat cooking oil to 350. It needs to be in a deep pot.
  2. Mix all of the pico ingredients together and set aside.
  3. In a medium saucepan, melt the butter and add the chopped onion. Saute until translucent.

    NOTE: If you want to serve with sauce over the top as well, you will want to double the sauce ingredients.
  4. Add the cream, Jack Cheese, and bouillon to the saucepan. Let cook on low until the cheese is melted and the sauce thickens. If it isn't thick gravy consistency, add the cornstarch (mixed in a little cold water) and continue to cook until thickened.
  5. While the sauce is thickening, saute the shrimp until pink.
  6. Assemble the chimi: Lay out the tortilla and top with lettuce, pico, avocado, shrimp, crab and sauce. The JAP member who requested this recipe also included scallops. You will need to sauté the scallops with the shrimp, if you choose to add them.
  7. To roll the chimi, fold the edge closest to you to the middle, then fold in each side, then roll toward the unfolded edge. Pin with toothpicks.
  8. Fry until golden brown. Serve with sauce poured over the top. Top with avocado slices, pico and cilantro.

Printable Recipe Card

About Seafood Chimichanga

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican




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