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Seafood

Chimichanga

Ingredients

SAUCE
th
1/4 cup butter
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1/4 cup flour
2 cups half & half warmed
1 tsp lobster or fish base
¼ cup chopped cilantro
Salt & pepper to taste
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CHIMICHANGAS
2 tbsp butter
½ cup chopped green onions
1 jalapeno (seeded, chopped and ribbed)
2 minced garlic cloves
2 medium chopped tomatoes
1 lb shrimp
½ lb lump crab
½ lb bay scallops
¼ cup chopped cilantro
salt & pepper to taste
12 inch tortillas
Lagniappe

Mix the cream sauce by melting the butter in a small pan, stirring in the flour
and cooking for two or 3 minutes until it is lump free and a light brown color.
Stir in the half and half, bring to a boil and cook till the sauce thickens.
Remove from heat, stir in the fish base and the cilantro. Cover and keep
warm.

For the Chimichangas, heat the butter in a large skillet, sauté the onions,
jalapenos and garlic until the onions have softened. Add the tomatoes and
cook for one minute, add the seafood and cilantro and sauté till the shrimp
begin to turn pink. Remove from heat season to taste and set aside.

Fill the tortillas with the seafood mixture and a small amount of cream sauce, Fry
seam side down in the hot oil, turn and cook the other side.

Serve topped with the cream sauce

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