- Servings: Makes 8 servings.
|1½ lb||Shrimp, shelled and deveined|
|2 tsp||Old Bay Seasoning|
|2 Tbsp||Unsalted Butter|
|2 Tbsp||Olive Oil|
|1||Small Onion, chopped|
|2||Garlic Cloves, minced|
|1× 10 oz box||Frozen Chopped Spinach, thawed and drained|
|1× 10 oz can||Rotel Tomatoes, original flavor|
|½ tsp||Ground Cumin|
|1 cup||Heavy Cream|
|¼ cup||Fresh Italian Parsley, chopped|
|2 cups||Grated Monterey Jack Cheese|
|8||Large Flour Tortillas|
|1× 48 oz bottle||Vegetable Oil|
Heat butter in a large skillet over medium high heat. Toss shrimp with Old Bay seasoning and add to skillet. Cook for about 3 minutes until shrimp begin to turn pink, stirring constantly (shrimp should be slightly undercooked). Remove shrimp from skillet and set aside. Heat olive oil in skillet and add onions. Cook until tender, about 5 minutes. Add garlic and cook for 1 additional minute. Stir in spinach, tomatoes, cumin, salt and pepper. Add heavy cream and bring to a boil. Reduce heat to medium and simmer for 5-8 minutes until sauce is thickened. Remove from heat and stir in shrimp and parsley. Working with one tortilla at a time, place a tortilla on a work surface and spoon shrimp filling down center. Sprinkle 2 tablespoons of cheese over filling. Fold bottom of tortilla over filling and then fold sides over. Fold top of tortilla over folded sides and secure with wooden toothpicks. Place fold side down. Repeat with remaining chimichangas. Heat vegetable oil in a deep stock pot to 360 degrees. Using tongs, lower chimichanga one at a time, into hot oil with folded side down. Cook until golden brown on all sides, about 3-5 minutes. Drain chimichangas on paper towels and repeat with remaining chimichangas. Remove toothpicks and garnish with cilantro, green onions, tomatoes and sour cream.
Serve with chopped fresh cilantro, chopped green onion, chopped fresh tomatoes and sour cream.