Seafood ChimicangaSubmitted by: SBECKER526
IntroductionThis recipe was adapted for less sodium and fat. Use the Savory cream sauce with it. This recipe was adapted for less sodium and fat. Use the Savory cream sauce with it.
1 tbsp of olive oil margarine
1/4 cup of chopped green onions
1 fresh jalapeno pepper, seeded, ribbed and finely chopped
1 clove of garlic, finely minced
1 medium sized tomato, seeded and chopped
1/2 pound of shrimp, shelled and deveined
1/4 pound of lump crab meat, picked over
1/8 cup of chopped fresh cilantro
Mrs. Dash's original seasoning to taste
4 (12 inch) tortillas
additional chopped green onions
additional chopped cilantro
2. Add the shrimp and crab meat and 1/8 cup of cilantro and saute, stiffing frequently for 2 to 3 minutes or until shrimp turns pink. Remove from heat. Season to taste with Mrs. Dash's seasoning.
3. Place 1/4 of the seafood minture on a flour tortilla, fold the ends in and roll up burrito-style. Repeat until all tortillas are filled.
4. Coat a baking dish with Olive oil spray. Place the chimichangas in then baking dish. Bake for 15 minutes at 375 degress F.
5. Place the chimichangas on a bed of shredded lettuce, ladle Savory Cream sauce on top. Garnish with chopped Cilantro and Green Onions
Serving Size: Makes 4 chimichangas
Number of Servings: 4
Recipe submitted by SparkPeople user SBECKER526.