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.