Seafood Chimichangas Recipe Griddle Top
Seafood Chimichangas with a Seafood Cream Sauce recipe is a crowd favorite and a perfect griddle top meal. Savory shrimp and crab meat are paired with a rich, creamy sauce all cooked on the Griddle Master griddle top. The griddle top gives you plenty of room to cook all ingredients, with incredible flavor and making […]

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July 19, 2023

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.

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