Recipe For Seafood Chimichanga

Ingredients

• 1/2 pound raw shrimp, peeled, deveined, and chopped
• 1/2 pound lump crab meat, picked free of shells
• 1 tablespoon olive oil
• 1/2 cup finely diced onions
• 1/2 cup diced bell peppers (red or green for color)
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cream cheese, softened (helps bind filling and adds creaminess)
• Juice of half a lime
• Large flour tortillas 6 10-inch size, sturdy
• All-purpose flour 1 cup For dusting and sealing edges
• Water 1/4 cup For flour paste seal
• Vegetable oil For frying Use enough for deep frying
• Shredded cheddar cheese 1 cup Optional, adds melty richness
• Sour cream – cool and tangy contrast
• Salsa verde or salsa roja – fresh or smoky spice punch
• Chopped green onions
• Sliced jalapeños – for heat lovers
• Guacamole – creamy avocado goodness
• Shredded lettuce – fresh crunch