Seafood Chimichanga Recipes

Steps:

• 1. If necessary, devein and remove shells from shrimp. Chop shrimp into small pieces and sauté in a little oil. Turn burner low and add enough taco seasoning to coat shrimp. Remove from heat when finished cooking.
• 2. Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
• 3. Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
• 4. Heat up ½ inch of oil in a pan big enough for all the chimis to fit in the bottom. Test oil with a little piece of tortilla, when it starts frying immediately, it's ready.
• 5. Place each chimi in oil, seam side down, and swirl each one around a little when you first set it in the pan to keep it from sticking. Slowly turn chimis until they are golden brown and crispy.
• 6. Serve hot with sour cream, guacamole and Spanish rice. *I like to make my chimis with a little of the Spanish rice in them.

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

Steps:

• Prepare the popcorn shrimp according to the package directions for the air fryer.
• Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest.
• Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese.
• Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas.
• Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges.

Steps:

• Fry bacon until crisp enough to chop.
• Remove bacon and retain about 2 tablespoons fat in pan.
• Peel and de-vein shrimp, then chunk.
• Grill in pan 1 minute.
• Stir in cheese, salsa, tomatoes and chiles.
• Turn to blend, but not long or shrimp will become tough.
• Divide and pile on tortillas.
• Fold all sides over and fasten with wooden picks.
• Slide carefully into hot oil and brown lightly.
• Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.).

Steps:

• Heat cooking oil to 350. It needs to be in a deep pot.
• Mix all of the pico ingredients together and set aside.
• 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.
• 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.
• While the sauce is thickening, saute the shrimp until pink.
• 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.
• 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.
• Fry until golden brown. Serve with sauce poured over the top. Top with avocado slices, pico and cilantro.