Seafood Chimichangas With Guacamole Emeril Lagasse Recipes

SEAFOOD CHIMICHANGAS WITH GUACAMOLE - EMERIL LAGASSE

Steps:

• Preheat the oven to 450 degrees F.
• Lightly toast the ancho chiles, either 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.
• 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 chiles 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.
• To 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
• 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 reseason, if necessary. Excess sauce can be refrigerated for 1 week of frozen for 2 months.
• 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
• Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, 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.
• Drain on paper towels. Garnish with the creamy sauce guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans.
• Guacamole: Combine all the 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.

GUACAMOLE

Steps:

• In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
• Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.

EMERIL'S CHICKEN CHIMICHANGAS

Steps:

• Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
• One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
• Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
• Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

SEAFOOD CHIMICHANGA

Steps:

• Heat cooking oil to 350. It needs to be in a deep pot.
• Mix all of the pico ingredients together and set aside.
• In a medium saucepan, melt the butter and add the chopped onion. Saute until translucent. NOTE: If you want to serve with sauce over the top as well, you will want to double the sauce ingredients.
• Add the cream, Jack Cheese, and bouillon to the saucepan. Let cook on low until the cheese is melted and the sauce thickens. If it isn't thick gravy consistency, add the cornstarch (mixed in a little cold water) and continue to cook until thickened.
• While the sauce is thickening, saute the shrimp until pink.
• Assemble the chimi: Lay out the tortilla and top with lettuce, pico, avocado, shrimp, crab and sauce. The JAP member who requested this recipe also included scallops. You will need to sauté the scallops with the shrimp, if you choose to add them.
• To roll the chimi, fold the edge closest to you to the middle, then fold in each side, then roll toward the unfolded edge. Pin with toothpicks.
• Fry until golden brown. Serve with sauce poured over the top. Top with avocado slices, pico and cilantro.