Seafood Chimichanga With White Sauce

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When I first tasted a seafood chimichanga with white sauce, I was completely floored. It’s one of those dishes that not only tantalizes your taste buds but also takes you on a delightful culinary journey. Paired perfectly with a fresh, zesty Italian pasta salad or a side of guacamole, this dish is a seafood lover’s dream come true.

Best Seafood Chimichanga With White Sauce

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What is Seafood Chimichanga with White Sauce?

Seafood chimichanga with white sauce is a delightful blend of spicy, creamy, and savory elements. Imagine a crispy tortilla enveloping a flavorful mix of shrimp, crab, and scallops. It’s generously drizzled with a luscious white sauce that adds richness to every bite.

The first time I made it, I knew I had stumbled upon a true gem. It’s not only filling but also brings a sophisticated edge to any casual dinner.

The Ingredients

You’ll need a few basic ingredients to create this dish. It might seem like a lot, but trust me, it’s worth every bite:

Seafood Cream Sauce:

1/4 cup all-purpose flour
1/4 cup unsalted butter
2 cups warmed half-and-half
1/4 cup chopped fresh cilantro
Salt and freshly cracked black pepper, to taste
1/4 teaspoon smoked paprika

Seafood Chimichangas:

1/2 cup finely diced green onions
2 cloves garlic, finely minced
1 to 2 fresh jalapeños, seeded, deveined, and finely minced (optional)
2 medium tomatoes, seeded and diced
1 pound shrimp, peeled and deveined
1/2 pound lump or jumbo crabmeat, picked through
1/2 pound fresh bay scallops
1/4 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
2 tablespoons butter or margarine
8 (12-inch) flour tortillas
Oil for frying

How to Make Seafood Chimichanga with White Sauce

Before diving in, here’s a glimpse of what we’ll be doing. We’ll first create a creamy white sauce, then prepare a seafood mixture, and finally, wrap everything in a tortilla before frying it to crispy perfection.

Step 1: Prepare the Seafood Cream Sauce

Start by melting the butter in a medium saucepan. Once melted, whisk in the flour until it forms a smooth paste. Gradually add the warmed half-and-half, whisking continuously to avoid lumps. Cook until the mixture has thickened, then stir in the chopped cilantro, smoked paprika, salt, and pepper. Set aside.

Step 2: Cook the Seafood Filling

In a large skillet, melt the butter or margarine over medium heat. Add the green onions, garlic, and jalapeños, cooking until fragrant. Stir in the tomatoes and cook for another minute.

Step 3: Add the Seafood

Next, add the shrimp, crabmeat, and scallops to the skillet. Season with ground cumin, salt, and pepper. Cook until the seafood is opaque and cooked through. Stir in the fresh cilantro and remove from heat.

Step 4: Assemble the Chimichangas

Lay out your flour tortillas on a flat surface. Spoon some seafood filling into the center of each tortilla. Fold the sides in, then roll up from the bottom to the top, securing with a toothpick if necessary.

Step 5: Fry the Chimichangas

Heat oil in a frying pan until hot. Carefully place the chimichangas in the oil and fry until golden brown on all sides. Remove and drain on paper towels.

Step 6: Drizzle with White Sauce

Once all the chimichangas are fried, drizzle the prepared white sauce over them.

Notes

Use fresh seafood to get the best flavor and texture.
Control the spice: Adjust the amount of jalapeños to your preference.
Warm the half-and-half: This prevents the sauce from becoming lumpy.
Don’t overcrowd the frying pan: Fry in batches if necessary.
Serve immediately: These taste best when crispy and hot.

Storage Tips

Store any leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain the crispiness. The white sauce can be stored separately and warmed before serving.

Easy Seafood Chimichanga With White Sauce

Nutrition Information

Serving Suggestions

Fresh Salsa: Adds a nice, tangy counterbalance to the richness of the chimichanga.
Guacamole: The creamy avocado pairs beautifully with the seafood flavors.
Garden Salad: A simple mixed green salad provides a light and refreshing contrast.
Rice and Beans: Classic sides that make the meal even more filling.
Lime Wedges: Adding a squeeze of lime can enhance and elevate the flavors.

What Other Substitutes Can I Use in Seafood Chimichanga with White Sauce?

Chicken: If seafood isn’t your thing, use cooked, shredded chicken.
Vegetarian Option: Substitute with beans and corn for a veggie-packed filling.
Cheese: Add cheese to the filling for a gooier texture.
Gluten-Free Tortillas: Use corn tortillas if gluten is a concern.
Greek Yogurt: For a lighter white sauce, replace half the half-and-half with Greek yogurt.

Seafood Chimichanga With White Sauce

Kimberly Booker RD

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Dish

Cuisine Mexican

Servings Servings

Calories 269 kcal

Equipment

Medium saucepan
Whisk
Large skillet

Ingredients

Seafood Cream Sauce:

1/4 cup all-purpose flour
1/4 cup unsalted butter
2 cups warmed half-and-half
1/4 cup chopped fresh cilantro
Salt and freshly cracked black pepper to taste
1/4 teaspoon smoked paprika

Seafood Chimichangas:

1/2 cup finely diced green onions
2 cloves garlic finely minced
1 to 2 fresh jalapeños seeded, deveined, and finely minced (optional – I skip these for a milder flavor)
2 medium tomatoes seeded and diced
1 pound shrimp peeled and deveined
1/2 pound lump or jumbo crabmeat picked through
1/2 pound fresh bay scallops
1/4 cup fresh cilantro chopped
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
2 tablespoons butter or margarine
8 12-inch flour tortillas
Oil for frying