Mexican Food Recipes
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Juicy Shrimp Chimichanga Recipe with Spinach and Tomatoes
This shrimp chimichanga recipe makes a change from the more common chicken or beef chimichangas and the delicious flavor of shrimp is enhanced with the addition of Old Bay seasoning, tomatoes, spinach, cheese, spices and more. This delicious recipe makes a wonderful dinner when served with rice, sour cream, and salsa on the side, as well as some chopped green onions for color and crunch.
This is a rich, luxurious and filling Mexican recipe, which might not be the best thing to serve to someone on a diet but is delightfully indulgent if you simply want some traditional Mexican food, which is bursting with rich flavors. The heavy cream does not feature in most chimichangas recipe but its flavor is so good with the seafood and it makes the shrimp chimichanga filling juicy and goes well with the tomatoes and spinach.
These are not fiery hot chimichangas but the cumin and garlic give them a subtle and aromatic taste. If you are looking for unusual ideas for dinner party foods, what about making a tasty shrimp chimichanga recipe? This dish is guaranteed to delight everyone, especially seafood fans.
How to Make the Best Shrimp Chimichanga Recipe
Ingredients -
1 ½ lbs shelled, de-veined shrimp
2 tablespoons unsalted butter
2 teaspoons Old Bay seasoning
½ teaspoon salt
2 minced cloves garlic
1 chopped onion
2 tablespoons olive oil
10 oz can chopped tomatoes in juice
10 oz box thawed and drained chopped spinach
1 cup heavy cream
¼ teaspoon black pepper
½ teaspoon ground cumin
48 fl oz bottle vegetable oil
8 big flour tortillas
¼ cup chopped fresh parsley
2 cups grated Monterey Jack cheese
6 cups cooked rice, to serve
Sour cream, salsa and sliced green onions, for garnish
Preparation:
Melt the butter in a skillet over a moderate to high heat.
Stir the Old Bay seasoning with the shrimp, and then add them to the skillet and sauté for 3 minutes or until they start to turn pink.
You should stir the shrimp all the time.
As soon as the shrimp are pink, take them out of the skillet.
It is best if they are a little undercooked.
Heat the olive oil in the skillet and cook the onion for 5 minutes or until they are tender.
Add the garlic and sauté for a minute.
Add the tomatoes, cumin, spinach, heavy cream, salt and black pepper.
Bring the mixture to a boil. Turn the heat down and simmer the mixture for 6 minutes or until the sauce is thick.
Take it off the heat, and then stir in the parsley and shrimp.
Divide the shrimp mixture between the tortillas, and then add the cheese.
Fold up the bottom of each tortilla, and then fold in the sides.
Fold down the top and secure the tortilla squares with wooden toothpicks.
Heat the vegetable oil in a deep pan to 360 degrees F, then cook the shrimp chimichangas for about 4 minutes or until they are golden brown all over.
Drain them on paper towels.
You will need to cook 1 or 2 at a time.
Take out the toothpicks and serve the chimichangas with the rice, green onions, salsa, and sour cream.
(Serves 8)
Photo Description:
The above shrimp chimichanga recipe is flavorful, colorful, and easy to prepare. Served with rice, salsa, sour cream, and green onions, it is filling enough for an entrée and the crunchy shrimp chimichanga is packed with tomatoes, spinach, herbs, spices, cheese and more, for a well rounded and perfectly balanced taste. This has to be one of the nicest Mexican food recipes and if you want to make something simple yet elegant, this shrimp chimichanga recipe could be just the dish you are looking for.
