The Butter Garlic Shrimp and Rice dish is made entirely on the griddle top. This authentic Hawaiian style shrimp...

admin
Ingredients
Seafood Cream Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half, warmed
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground pepper to taste
Seafood Chimichangas:
- 2 tablespoons butter or margarine
- 1/2 cup finely chopped green onions
- 1 to 2 fresh jalapeño peppers, seeded, ribbed and finely chopped (if desired – I leave them out.)
- 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
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground pepper to taste
- 8 (12-inch) flour tortillas
- Oil for frying
Accompaniments:
- Shredded lettuce
- Guacamole (optional)
- Additional chopped green onions
- Additional chopped cilantro
Directions
For Chimichangas:
Heat butter in a large skillet over medium heat and sauté onion, jalapeño 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 sauté, 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. Remove 2 tablespoon of liquid from pan and use in Seafood Cream Sauce.
For Seafood 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 (2 Tbsp of Seafood Liquid taken from Chimichangas filling) and 1/4 cup chopped cilantro. Cover, set aside and keep warm. – Makes 2 cups.
Place 1/8 portion of seafood mixture on a 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 large skillet over medium-high heat. When hot, cook 1 to 2 chimichangas at 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 paper bag lined with paper towels. Keep warm. Repeat until all chimichangas are fried.
To Serve:
Place chimichanga(s) on a bed of shredded lettuce, ladle Seafood Cream Sauce on top, spoon a dollop of guacamole on the side (if desired) and garnish with chopped cilantro and green onions, if desired.
Makes 8 servings.
Featured Recipes
Pancakes on the Griddle
Jazz up your breakfast with delicious griddle top M&M pancakes. Made with the mini M&Ms, these pancakes are not only...
Clam Chowder on the Griddle Recipe
Our Clam chowder recipe is a convenient and delicious recipe that is cooked completely on the Griddle Master griddle...