This recipe is not as labor intensive as it may seem. Remember, I’m a writer. I can’t help but type, type some more and then type. I don’t want to confuse anyone.
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.
2 TBSP olive oil
1 TBSP lime juice
1 minced clove of garlic
1 sliced green onion
½ tsp chili powder
1 TBSP chilies
2 tsp cider vinegar
1 ½ lbs peeled, deveined shrimp
(Optional: can of crab OR lump crab meat)
1 small stalk celery
½ cup red onion, chopped
3 scallions, sliced
¼ of a red bell pepper
Juice of ½ a lime
2 T canned chilies
1 large tomato
5 large cloves garlic
(Optional, a few jalapeno peppers to taste)
Seasonings: 1 tsp cumin
2 Dashes chili powder
Dash parsley, pepper, salt, cayenne pepper
1/2 can chicken broth
1 ½ TBSP flour
2 TBSP chilies
2 Dashes cumin
Dash pepper, salt, cayenne pepper, paprika
4 oz package of shredded Mexican cheese blend
Pico de Gallo (Uncooked salsa) Also called salsa fresca, or fresh salsa.
In food processor:
1 large tomato, chunked and seeded, drained
2 T red onion or 2 sliced scallions
Jalapenos to taste
2-3 cloves garlic
Dash each salt, pepper
1 T lime juice
Pulse until it’s the consistency you want. Leave it somewhat chunky. Place in bowl and chill.
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.
In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very hot, 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, add to food processor: celery, onion, scallions, roasted red pepper, juice of half a lime, garlic, and the chilies (if you use the jalapenos, add them also). Pulse until veggies desired size. Add the tomato and pulse until tomato is well chopped, but not mangled. Set aside.
In frying pan, add shrimp, 2 dashes each chili power, pepper, salt, cumin, cayenne pepper, and coriander, and fry for about 1 minute, stirring constantly. Add veggies from food processor. Cook another 3 – 5 min until shrimp is pink. Don’t overcook. If you’re adding fresh crab, add that and heat until warmed through. Turn off heat, but leave on the burner. Taste. Now is the time to add more seasonings if you want. By all means taste one or two, but save some for the chimichangas. 🙂
Meanwhile, in a medium saucepan, pour in chicken broth and 1 1/2 TBSP flour. Reduce to about half. Add dash cumin, coriander, 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 TBSP of chopped fresh tomato for a hint of color. Add 2 TBSP chilies and start adding cheese. Start with 4 oz 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.
Use any kind of tortilla you want: corn, flour, wheat, whatever shape you like. Place about ½ cup of the seafood filling on one end. (Use more if using the large tortillas). Drizzle a bit of the cheese sauce over the shrimp. Start rolling, tucking in the ends as you go. Place seam side down in baking dish, and brush with olive oil. Bake at 375* for about 20 min. Watch carefully. You want them golden brown and slightly crisp, but NOT too dark. When they begin to brown, add cheese sauce on top and return to oven for another 5 min.
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 if you like it, parsley, and a quick dash of paprika or cayenne pepper for color. Serve Pico de Gallo on the side.
Side dishes: Of course refried beans, Spanish rice, or corn bread
For dessert: Orange poppy seed pound cake with orange creamsicle ice cream
Undo your pants and lean back to breathe.
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By Tika for CHEW WANNA EAT?