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      Seafood - Chimichangas


      Savory Cream Sauce

      1/4 cup butter

      1/4 cup all-purpose flour

      2 cups half-and-half, warmed

      2 cups of Monterey jack cheese

      Salt and Freshly ground pepper to taste

      For The Seafood Chimichangas

      2 tablespoons butter or margarine

      1/2 cup finely chopped green onions

      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 teaspoon celery flakes

      1 teaspoon onion powder

      Salt and Freshly ground pepper to taste

      8 corn tortilla bowls


      Shredded lettuce

      Guacamole (optional)

      Additional chopped green onions

      Method of Preparation:

      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 saut 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 saut, 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. 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.