Crab and Shrimp Chimichanga with Cheese Sauce

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  

 

Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar

 

Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce

 

Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend

 

Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions

Jalapenos

3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.

 

Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.

 

Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.

 

Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.

 

Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

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By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

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Chili Lime Tilapia

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     I love Chipotle and Lime on Fish!  This dinner was cooked in the air fryer and after seasoning, it was on the table in about six minutes!  You can certainly pan fry or bake your fish, but I am in love with my air fryer and use it as often as possible. 

INGREDIENTS:

¾ – 1 lb Farm Raised Tilapia

1 egg, beaten

½ cup Italian seasoned Bread Crumbs

Seasonings:  Liberal Sprinkling of Chipotle Chili Powder and ½ tsp Garlic Powder

½ Lime

1 tsp Butter

 

PREPARATION:

Beat the egg in a small bowl.  Place the bread crumbs on a flat plate or flat dish.

Dip the fillets in the egg, place on top of the Bread Crumbs.  Squeeze Lime on the Fish.  Sprinkle with Chipotle Chili Powder. Press down on the Fish to embed the crumbs.  If you want to bread only one side of the fish, that’s fine.

Place Fillets on a lightly Buttered piece of Aluminum Foil.  Place next to frozen French Fries on Air Fryer pan.

There is no need to flip the fish over.  It’s cooked all the way through in just 6 minutes.  If you’d rather bake, do that at 400° F for 15-20 minutes, depending on how crispy you like it and how thick the Fillets are.

 

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By Tika for CHEW WANNA EAT? © 2018

Chili Lime Tilapia

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Chili Lime Tilapia

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Authentic Japanese Teriyaki Glazed Shrimp

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     This Glazed Teriyaki Shrimp is so good, and so easy.  Once your Rice is cooked, the Shrimp takes about 5 minutes to prepare, start to finish.  If you’ve never made an Authentic Japanese Teriyaki Glaze, I’m going to show you how easy it is to do.  You’ll never buy the bottled stuff again.   Know that this is not a Marinade.  It is a Glaze meant to be applied as a finishing touch.  It is excellent on almost everything, from Chicken, Pork, Fish, Beef, and Shell Fish.

INGREDIENTS:  YIELDS 2-3 SERVINGS

One 12 oz bag raw Shrimp

3-4 Cloves Garlic, Minced

Salt and Pepper to taste

Optional: 1 slice Fresh Ginger Root or ¼ tsp Ginger Powder

Olive Oil

 

AUTHENTIC JAPANESE TERIYAKI GLAZE INGREDIENTS:

2 TBSP Low Sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 TBSP Sugar (I like a little less)

 

PREPARATION:

Rinse Shrimp well, and drain.  Lay on paper toweling to remove excess water.  You can sprinkle with a bit of Salt and Pepper if you want.

Drizzle a bit of Olive Oil in a preheated skillet.  Add the Shrimp and cook for about 3 minutes.  Flip over and add Garlic (and Ginger).  Cook for another 2 minutes.

While the Shrimp is cooking, quickly mix the Teriyaki Glaze Ingredients in a small bowl.

Pour the Teriyaki Glaze Ingredients over the Shrimp and cook until the Glaze has reduced and is coating the Shrimp.  Remove the Ginger Root if you used it.

Done!

Serve over Rice.

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Glazed Teriyaki Shrimp

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Crispy, Cheesy Pan-Fried Haddock

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     A delicious, healthy dinner on the table in less than 15 minutes?  It’s doable if you follow this recipe.  Haddock has always been my favorite fish.  I keep trying others, but always come back to Haddock.  I love the flavor.  This recipe is so easy, you won’t believe it.  Measurements are approximate.  I didn’t measure.  Here’s how I did it:

INGREDIENTS:  Each filet will yield 2 servings

1 large Haddock filet

1 egg, beaten

½ cup Panko Bread Crumbs

1/3 cup Parmesan Cheese, grated

Lemon Juice

Pepper, Garlic Powder, Parsley

2 tsp Olive Oil for frying

1 tsp Butter for frying

PREPARATION:

Season the egg with Garlic Powder and Parsley.  Beat with a fork.  Sprinkle pepper on the filet.

Preheat a skillet with a drizzle of Olive Oil and a tsp of Butter.  While pan is heating, dredge Fish Filet in the egg, and then in the Bread Crumbs/Cheese mixture.

Fry filet over Medium heat until browned on both sides.  Blot quickly with paper toweling.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

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Pan Roasted Teriyaki Swordfish Steak

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

 

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in.  Mix well.  Place swordfish in the dish, then flip it over.  Spoon some of the Marinade on top of the fish.  Cover with plastic wrap and marinate for an hour or two.  Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper.  Cook for 3 minutes or until browned.  Flip over and baste with 2-3 TBSP of the leftover Marinade.  Place the pan in the preheated oven and roast for about ten minutes.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

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FISH ‘N CHIPS

Pan-Fried Ocean Perch

There isn’t much easier than pan-frying a nice fish filet and serving a heaping pile of French fries on the side. Today we had Ocean Perch, but any kind will work.

INGREDIENTS:
2 Fish Filets (Your choice)
½ cup Panko bread crumbs
4 TBSP grated Parmesan or Romano cheese
1 egg, beaten
Seasonings: Pepper, garlic powder

PREPARATION:

In a flat bowl or on a paper plate, mix bread crumbs, grated cheese, and seasonings. Dip fish filet in beaten egg, press filet into crumb mixture and fry in a bit of butter until golden brown on both sides and fish flakes when you poke it with a fork.

Serve with lemon wedges, tartar sauce, cole slaw, and French fries.

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By Tika for CHEW WANNA EAT? © 2017

 

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Pan-Fried Ocean Perch

BAKED MARYLAND CRAB CROQUETTES (Cakes, Balls, Logs)

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Feel free to make balls, patties, logs, croquettes, or any other shape you’d like.  Pictured is balls because they were the quickest to form.

     Why pay up to $20 for a crab cake dinner in a restaurant to feed one person?  Why not spend $12.00 for 1 lb of canned crab claws and make 8 large crab croquettes?  Quick and easy?  YES!  Throw crackers, celery and onions into a chopper, and then mix everything in a bowl.  And, they are BAKED, not FRIED, so we’ve skipped the heavy outside mix of bread crumbs which masks the natural sweet taste of the crab. If you want to eat healthier crab croquettes and actually taste the crab meat, have I got a recipe for you!

INGREDIENTS: YIELDS 8 CRAB CROQUETTES

1 lb lump crabmeat

1 large egg

1 TBSP mayo

½ tsp Worcestershire sauce

½ tsp mustard powder

½ tsp Old Bay seasoning

2 TBSP celery, minced

2 TBSP onion, minced

2 tsp lemon juice

14 Ritz crackers or saltines, crushed

Pepper, Parsley

PREPARATION:

Butter a 12” x 8” baking dish and set aside.

In a chopper or food processor, chop celery, onion and crackers.

In medium sized bowl, mix egg, mayo, Worcestershire sauce, mustard powder, and Old Bay. Add ingredients from chopper, add pepper and parsley, and form into balls.  Place in buttered baking dish.

Bake at 375 ° F for approximately 25 minutes.

Serve with lemon wedges and tartar sauce. 

NOTE:  You can make crab patties or shape into little logs if you’d rather, but they will need less baking time.  Remember that crab is pre-cooked.

 

TARTAR SAUCE:

1 cup mayo

1 – 2 TBSP sweet pickle relish

1 tsp lemon juice

Few dashes each of garlic powder, onion powder, pepper (regular pepper, crushed red pepper, or chipotle pepper)

PREPARATION:

Mix all ingredients, cover and refrigerate until ready to serve.

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By Tika for CHEW WANNA EAT? © 2017

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Crab Croquettes

OVEN-FRIED OYSTERS

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Oven-Fried Oysters Recipe

 Ingredients:

3/4 cup all-purpose flour

1/8 teaspoon pepper

2 eggs

1/2 cup Seasoned dry bread crumbs

1/2 cup Andy’s Cajun fish breading (or your favorite)

2/3 cup grated Romano cheese (or Parmesan)

1 teaspoon garlic powder

1 pint whole oysters, drained

2 tablespoons olive oil

 

Directions:

1. Combine the flour and pepper in a bowl or a quart zippered baggie. In bowl, whisk eggs. In another bowl or quart zippered baggie, combine the bread crumbs, cheese, parsley and garlic salt.

2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture and place in a greased baking dish, 15-in. x 10-in. x 1-in., drizzle with oil.

3. Bake at 400° for 15 to 20 minutes or until golden brown.

 

OPTIONAL:

I make a sauce by mixing:

1/3 cup Sriracha Ranch dressing

1/3 cup mayonnaise

1 tbsp. minced garlic

1 tsp.  Sriracha sauce

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GRILLED BOURBON MARINATED SHRIMP

Bourbon Marinated Shrimp

     As you can see, we’re still playing with the Kentucky bourbon we bought. Once I perfected the BBQ sauce, we wanted to create a marinade. Bob outdid himself. This was delicious! And simple!

     Give it a try.

INGREDIENTS:

1 ½ pounds raw jumbo shrimp, peeled and deveined

3 tablespoons bourbon
3 tablespoons honey
1 tablespoon Canola oil
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1 tablespoons brown mustard
1 tablespoons minced garlic
1/2 small onion minced
1/8 – 1/4 teaspoon Chipotle pepper (depending on your personal tastes)
1/4 teaspoon ground black pepper

PREPARATION:

In a bowl, whisk the bourbon, honey, Canola, oil, lemon juice, soy sauce, mustard, onion, garlic and pepper, and Chipotle pepper.

Add the shrimp, and toss to cover with the marinade. Allow shrimp to marinate 2 – 3 hours in the refrigerator, stirring occasionally.

Skewer and grill.

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By Tika for CHEW WANNA EAT? © 2016

Bourbon Marinated Shrimp

TERIYAKI SHRIMP

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I have had this marinade recipe for over 45 years.  It has NEVER let me down.  It works great on just about anything, but my very favorite way to use is marinating shrimp and then skewering them.  They cook on the grill in no time at all.  Please do try this marinade on beef, chicken, fish or pork.

 

INGREDIENTS:

¾ cup canola oil

¼ cup low sodium soy sauce

¼ cup local raw honey

2 TBSP cider vinegar

3 TBSP onion, chopped

2-4 cloves garlic, minced

About an inch of fresh ginger root, peeled and chopped (You can use 1 ½ tsp of ginger powder, but fresh root is best).

½ tsp Crushed red pepper flakes (optional)

PREPARATION:

Mix all ingredients in the bowl you will marinate your food in.  Add the food, turn it over, cover and chill.  Shrimp will marinate in a matter of hours.  If you’re doing a roast, it will need at least two days to adequately marinate.

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Teriyaki Shrimp

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