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Category: Seafood
Prep Time: Cook Time: Total Time:
Servings: 4
Olive oil
16 shrimp
12 ounces scallops
8 ounces crab meat
1 tablespoon taco seasoning mix
1 cup butter
1 cup flour
8 cloves fresh garlic, crushed
1 cup diced shallots
8 cups water
Salt and pepper to taste
4 bay leaf
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
4 cups chablis
4 cups heavy whipping cream
4 to 8 ounces processed American cheese (Velveeta)
4 large flour tortilla, about 13 inches
4 cup mixed cheddar and jack cheese, shredded
In a large skillet heat a thin coating of olive oil and add the shrimp, scallops and crab meat. Saute about 3 minutes and add taco spice. Remove from pan and reserve.
In same skillet melt butter and whisk in flour. Cook and stir until mixture is bubbly. Remove to small dish and reserve.
In same skillet heat another thin layer of olive oil and saute the garlic and shallots. Add water, salt, pepper, rosemary, thyme and chablis. Bring mixture to a boil. Thicken by adding small amounts of butter-flour mixture to the sauce until it reaches desired consistency. Add cream and heat. Strain in a colander.
Place 4 cups wine sauce in a saucepan and add processed cheese, heating until cheese is melted.
For the chimichanga: Fill tortilla with seafood and shredded cheese. Fold it and secure with toothpicks. In a deep fryer or heavy skillet heat enough oil to cover chimichanga. Deep fry for three to four minutes. Serve with sauce over top.
SEAFOOD CHIMICHANGA
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Category: Seafood
Prep Time: Cook Time: Total Time:
Servings: 4
Olive oil
16 shrimp
12 ounces scallops
8 ounces crab meat
1 tablespoon taco seasoning mix
1 cup butter
1 cup flour
8 cloves fresh garlic, crushed
1 cup diced shallots
8 cups water
Salt and pepper to taste
4 bay leaf
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
4 cups chablis
4 cups heavy whipping cream
4 to 8 ounces processed American cheese (Velveeta)
4 large flour tortilla, about 13 inches
4 cup mixed cheddar and jack cheese, shredded
In a large skillet heat a thin coating of olive oil and add the shrimp, scallops and crab meat. Saute about 3 minutes and add taco spice. Remove from pan and reserve.
In same skillet melt butter and whisk in flour. Cook and stir until mixture is bubbly. Remove to small dish and reserve.
In same skillet heat another thin layer of olive oil and saute the garlic and shallots. Add water, salt, pepper, rosemary, thyme and chablis. Bring mixture to a boil. Thicken by adding small amounts of butter-flour mixture to the sauce until it reaches desired consistency. Add cream and heat. Strain in a colander.
Place 4 cups wine sauce in a saucepan and add processed cheese, heating until cheese is melted.
For the chimichanga: Fill tortilla with seafood and shredded cheese. Fold it and secure with toothpicks. In a deep fryer or heavy skillet heat enough oil to cover chimichanga. Deep fry for three to four minutes. Serve with sauce over top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.