Maine Shrimp Chimichanga

By jdwooten

This recipe can be modified to use lobster meat, crab meat, bay scallops, or haddock

Ingredients

• 1 lb. fresh Maine Shrimp
• 1/2 cup green onions, sliced & diced
• 1/2 cup shredded Monterey Jack Cheese
• 1/2 cup shredded Sharp Cheddar Cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced fresh tomato
• 2 cup chopped fresh baby spinach
• Salt and pepper to taste
• 1/8 tsp. red pepper
• 8 oz. Sour Cream
• Tortilla

Preparation

Step 1

For the shrimp - either saute with a bit of garlic and olive oil or bring salted water to a boil, add raw shrimp. Bring back to boil, rinse immediately.

Combine all ingredients including shrimp and sour cream.


Open the bag of torillas and put it in the microwave for about 2 minutes. This will make the tortillas soft and pliable.

Wrap 1/2 cup mixture in a warm tortilla.

Fold opposite sides toward center, roll from the top, making sure sides are sealed in. Place in electric fry pan or skillet over medium high heat with 1/2 inch of canola oil. Cook until golden brown on both sides (about 3 minutes). Serve cut in half on the diagonal.