Seafood Chimichangas With Guacamole – A Culinary Fiesta!

I remember the first time I tried a seafood chimichanga. It was at a little cantina in San Diego, sunshine warming my face, mariachi music filling the air. The crispy, golden shell gave way to a burst of flavors – the sweetness of shrimp and scallops, the richness of crab, all mingling with the gentle heat of chiles. It was a culinary epiphany, and I knew I had to recreate that magic in my own kitchen. This recipe, inspired by Emeril Lagasse, does just that, bringing the festive spirit of the Southwest to your table.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Servings: 6-8
• Dietary Type: Pescatarian

Ingredients

• Vegetable Oil
• 6 Ancho Chilies
• 4 Plum Tomatoes, halved lengthwise
• 1 Large Onion, cut into 1 1/2-inch chunks
• 4 Garlic Cloves
• 1 Lime, juice of
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chopped Fresh Oregano Leaves
• 1 Tablespoon Chopped Fresh Cilantro Leaves
• Salt & Freshly Ground Black Pepper
• ¾ lb Onion, diced
• ¾ lb Medium Shrimp, peeled and deveined
• ¾ lb Bay Scallops
• ¼ lb Fresh Lump Crabmeat, picked for shells
• 8 ounces Goat Cheese, room temperature
• 3 Chayotes, peeled, seeded, and julienned
• ¼ cup Chopped Cilantro Leaf
• ¼ cup Heavy Cream
• 6-8 Large Flour Tortillas, warmed so pliable

Accompaniments:

• Chopped Fresh Tomato
• Sour Cream
• Chopped Fresh Cilantro, garnish
• Chopped Green Onion, garnish

Guacamole:

• 1 Hass Avocado, peeled, seeded, and diced
• ¼ cup Minced Red Onion
• 2 Tablespoons Fresh Lime Juice
• 1 Tablespoon Minced Fresh Cilantro
• 1 Teaspoon Minced Seeded Jalapeno
• ¼ Teaspoon Ground Cumin
• ¼ Teaspoon Salt
• ¼ Teaspoon Fresh Ground White Pepper

Equipment Needed

• Baking sheet
• Aluminum foil
• Blender
• Large saute pan
• Saucepan
• Deep pot
• Tongs
• Paper towels
• Small bowl

Instructions

1. Preheat the oven to 450 degrees F.

2. Lightly toast the ancho chilies, either directly over the burner of a gas stove or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard.

3. Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves. Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes. Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chilies and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary, to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper.

4. In a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan. Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl. Be careful not to overcook the seafood at this point; the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well. Fold in the chayote and cilantro.

5. Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer. Reduce slightly while you are preparing the chimichangas. Taste, and re-season, if necessary. Excess sauce can be refrigerated for 1 week or frozen for 2 months.

6. One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center. Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks.

7. Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, carefully lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is “sealed.” Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size.

8. Drain on paper towels. Garnish with the creamy sauce, guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans (not included in this recipe).

Guacamole:

Combine all the guacamole ingredients in a small bowl and mash with the back of a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to use.

Expert Tips & Tricks

• Toasting the ancho chilies before soaking intensifies their flavor, adding a deeper, smokier note to the sauce.
• Don’t overcrowd the pan when frying the chimichangas. This will lower the oil temperature and result in soggy, rather than crispy, shells.
• For a spicier chimichanga, add a pinch of cayenne pepper to the seafood filling or the sauce.
• If you don’t have chayote, you can substitute zucchini or yellow squash, julienned.
• Room temperature goat cheese is much easier to incorporate into the seafood mixture than cold goat cheese.
• To keep tortillas pliable while assembling the chimichangas, wrap them in a damp towel and microwave for a few seconds.

Serving & Storage Suggestions

Serve these seafood chimichangas immediately after frying for the best crispy texture. Arrange them attractively on a plate, garnished generously with the creamy sauce, guacamole, chopped tomatoes, sour cream, cilantro, and green onions. They pair perfectly with black beans or a side salad.

Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350 degrees F until warmed through and crispy, or in a skillet over medium heat. While freezing is possible, the texture of the tortillas may change, becoming slightly soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	787.2 kcal	N/A
Calories from Fat	280 g	36%
Total Fat	31.1 g	47%
Saturated Fat	13.3 g	66%
Cholesterol	163.3 mg	54%
Sodium	1268 mg	52%
Total Carbohydrate	82.4 g	27%
Dietary Fiber	10.9 g	43%
Sugars	9.2 g	36%
Protein	46.2 g	92%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Seafood Chimichangas: Add a minced serrano pepper to the seafood mixture or a dash of hot sauce to the creamy sauce.
• Shrimp Only Chimichangas: If you prefer, you can make this with just shrimp, increasing the amount to 1 1/2 pounds.
• Chicken Chimichangas: For a non-seafood version, substitute shredded cooked chicken for the seafood. Use about 1 1/2 pounds of chicken.
• Vegetarian Chimichangas: Replace the seafood with a mixture of black beans, corn, bell peppers, and zucchini.
• Gluten-Free Option: Use gluten-free tortillas and ensure all other ingredients are gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make the sauce ahead of time?
A: Absolutely! The sauce can be made up to a week in advance and stored in the refrigerator. It can also be frozen for longer storage.

Q: What’s the best way to warm the tortillas so they don’t break?
A: Wrap the tortillas in a damp paper towel or kitchen towel and microwave for about 30 seconds. This will make them more pliable and easier to roll.

Q: Can I bake the chimichangas instead of frying them?
A: Yes, for a healthier option, you can bake the chimichangas. Brush them with oil and bake at 400 degrees F for about 20-25 minutes, or until golden brown and crispy.

Q: What if I don’t have ancho chilies?
A: If you can’t find ancho chilies, you can substitute another type of dried chili, such as pasilla or guajillo chilies. Adjust the amount to taste, as different chilies have different heat levels.

Q: How do I prevent the chimichangas from falling apart while frying?
A: Make sure to seal the edges of the tortillas well when rolling them. Use toothpicks to secure them if necessary. Also, ensure the oil is hot enough (360 degrees F) before frying.

Final Thoughts

These Seafood Chimichangas are more than just a meal; they’re an experience. The symphony of flavors and textures, from the crispy shell to the creamy seafood filling, will transport you to a sun-drenched cantina. So, gather your ingredients, put on some festive music, and get ready to create a culinary fiesta in your own kitchen. Don’t be afraid to experiment with variations and make it your own. And most importantly, share your delicious creation with friends and family – they’ll thank you for it! Pair these beauties with a refreshing margarita for the ultimate fiesta experience!