– **Title**: Shrimp Chimichanga
– **Ingredients**:
– 1 lb large shrimp, peeled and deveined
– 1 cup shredded cheddar cheese
– 1 cup refried beans
– 1/2 cup onion, finely chopped
– 1/2 cup bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 large flour tortillas
– Oil for frying
– Optional toppings: sour cream, guacamole, salsa, chopped cilantro
– **Instructions**:
1. In a skillet over medium heat, add a little oil and sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook for an additional minute.
2. Add the shrimp to the skillet and season with chili powder, cumin, salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-5 minutes. Remove from heat and let cool slightly.
3. Lay out a flour tortilla on a flat surface and spread some refried beans in the center. Top with a portion of the shrimp mixture and sprinkle some cheddar cheese on top.
4. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a chimichanga. Repeat with the remaining tortillas and filling.
5. In a large skillet or deep fryer, heat oil to 350°F (175°C). Fry each chimichanga until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. Serve warm with optional toppings such as sour cream, guacamole, salsa, and chopped cilantro. Enjoy your Shrimp Chimichangas!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great here. I prefer fresh for flavor, but if frozen is all you have, just thaw and pat dry. If you’re looking for a vegan alternative, try using sautéed mushrooms or firm tofu cut into small cubes.
Cheese: Monterey Jack cheese adds a nice meltiness, but you can swap in cheddar for a sharper taste. If you’re dairy-free, use a plant-based cheese that melts well.
Black Beans: These add protein and a creamy texture. If you don’t have black beans, any other beans like pinto or kidney beans can work. Canned beans save time, just rinse them well to reduce sodium.
Flour Tortillas: I use large tortillas to hold all the filling. Corn tortillas are a gluten-free alternative, but they might break easier. Warm them before filling to help with flexibility!
Sour Cream: This is perfect for topping, giving a creamy contrast. Greek yogurt is a healthier alternative, and it has a nice tang. For a dairy-free option, try cashew cream or dairy-free sour cream.
How Do I Fry Chimichangas Perfectly?
Frying chimichangas can be tricky, but with a little care, you can get them perfectly crispy. Start by heating your oil to the right temperature (around 350°F). If you don’t have a thermometer, test it by dropping a small piece of tortilla; it should sizzle immediately.
- Once the oil is hot, carefully place the chimichangas seam side down to prevent them from opening.
- Fry until golden brown and crispy, around 3-4 minutes per side. Don’t overcrowd the pan, so the temperature stays even.
- After frying, drain them on paper towels to remove excess oil, keeping them crispy.
How to Make Shrimp Chimichanga
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1 cup cooked white rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cheese (such as Monterey Jack or cheddar), shredded
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
For Assembly:
- 4 large flour tortillas
- Oil for frying
- 1 cup sour cream or creamy white sauce (for topping)
- Chopped cilantro and diced green onions (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 15-20 minutes to cook. You’ll be ready to enjoy your delicious Shrimp Chimichangas in about 30-35 minutes total!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by heating a little oil in a skillet over medium heat. Once it’s warm, toss in the chopped onion and minced garlic. Sauté these until they become soft and fragrant, which should take about 2-3 minutes. This step makes your chimichangas flavorful from the start!
2. Cooking the Shrimp:
Next, add the peeled and deveined shrimp to the skillet. Season with cumin, paprika, salt, and pepper. Cook the shrimp until they turn pink and opaque, which should take about 3-4 minutes. Once done, remove the skillet from the heat and set it aside.
3. Mixing the Filling:
In a large bowl, combine the cooked white rice, black beans, and the shrimp mixture you just prepared. Add half of the shredded cheese and mix everything together well. This yummy filling is the heart of your chimichangas!
4. Assembling the Chimichangas:
Now it’s time to assemble! Take one tortilla and place a generous amount of the shrimp filling in the center. Fold the sides of the tortilla inwards and roll it up tightly like a burrito. Repeat this with the remaining tortillas and filling.
5. Frying the Chimichangas:
Heat oil in a deep pan or skillet over medium-high heat. Once the oil is hot, carefully place the chimichangas seam side down in the oil. Fry them until they are golden brown and crispy, which should take about 3-4 minutes on each side. Don’t forget to note how crispy and delicious they smell!
6. Serving:
When your chimichangas are crispy, remove them from the oil and let them drain on some paper towels. Serve them warm with a generous topping of sour cream or creamy white sauce, and sprinkle chopped cilantro and diced green onions on top for a fresh touch. Enjoy your delicious Shrimp Chimichangas with sides of Mexican rice and refried beans for a full meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking. You can do this by leaving them in the fridge overnight or placing them in a sealed plastic bag and submerging that bag in cold water for about 20-30 minutes. Once thawed, pat them dry to reduce excess moisture.
Can I Make These Ahead of Time?
Yes, you can prepare the filling and assemble the chimichangas ahead of time! Wrap them tightly in plastic wrap and refrigerate for up to 24 hours before frying. Just fry them directly from the fridge, adding a couple of extra minutes to ensure they’re heated through.
How to Store Leftovers
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through for the best texture, or microwave them, but note that they may become a bit soft.
Can I Substitute Ingredients?
Certainly! If you don’t have shrimp, you can use cooked chicken or even grilled vegetables for a vegetarian option. For cheese, feel free to use any type you prefer, like pepper jack for a spicy kick, and you can swap black beans with pinto or kidney beans if desired!
