Crunchy Mexican Seafood Rolls

• Seafood

  • 1/4 cup Crabmeat
  • 1/3 cup Scallops, cooked
  • 4 oz Shrimp

• Produce

  • 2 tbsp Green onion
  • 2 tbsp Jalapeno chili
  • 1/2 tbsp Parsley, fresh
  • 2 tbsp Red bell pepper
  • 2 tbsp Spinach, fresh or thawed

• Condiments

  • 1 pint Cheese dip

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1/8 tsp Salt

• Oils & Vinegars

  • 65 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Flour tortillas

• Dairy

  • 3/4 cup Monterey jack cheese

Found on amazingseafoodrecipes.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons chopped fresh or thawed spinach
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ⅛ teaspoon salt
• 4 oz peeled, chopped shrimp
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• ⅓ cup cooked scallops
• ¼ cup crabmeat
• ½ tablespoon minced fresh parsley
• ¼ teaspoon cayenne pepper
• ¾ cup shredded Monterey Jack cheese
• 2 tablespoons diced jalapeño chili (optional)
• 6 flour tortillas, 6 inches across
• 1 quart oil for deep frying
• 1 pint cheese dip, guacamole or sour cream, to serve

Directions

• Cook the shrimp in boiling water for a couple of minutes or until pink.
• Heat the oil in a pan over a medium heat and add the red bell pepper and green onion.
• Cook for 5 minutes or until tender, stirring often.
• Dice the shrimp and scallops and add to the pan with the onion.
• Stir in the spinach, jalapeño if using, parsley, cumin, salt, cayenne, and chili powder.
• Cook for 5 minutes, and then remove from the heat.
• Stir in the cheese until it melts.
• Wrap the tortillas with a lightly moist cloth and microwave for a minute on high.
• Divide the seafood mixture between the tortillas and fold the ends up before rolling them tightly.
• Secure with toothpicks then arrange in a dish, cover with plastic wrap and freeze for 4 hours or until required.
• Heat the oil in a deep skillet to 375 degrees F.
• Deep-fry the frozen seafood rolls for 10 minutes each or until they are dark golden brown.
• Drain them on paper towels, then cut each across the middle, on the diagonal, and serve with cheese dip, guacamole, or sour cream.