Cheesy Seafood Tortilla Bombs (Print Version)

Shrimp and crab rolled into flour tortillas with melty cheese, baked under a garlic parmesan cream sauce until golden. A rich, shareable seafood bake ready in under an hour.

# Ingredients:

→ For the seafood filling

01 - 1 lb (450 g) raw shrimp, peeled, deveined, and chopped into 1/2-inch pieces
02 - 8 oz (225 g) lump crab meat, picked over for shells
03 - 4 oz (115 g) cream cheese, softened
04 - 1 cup (100 g) shredded mozzarella cheese
05 - 1/2 cup (50 g) grated parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 green onions, thinly sliced
08 - 1 teaspoon Old Bay seasoning (or smoked paprika)
09 - Zest of 1 lemon
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For rolling

12 - 8 small (8-inch / 20 cm) flour tortillas, warmed
13 - 1 tablespoon butter, melted, for greasing the dish

→ For the garlic parmesan sauce

14 - 3 tablespoons unsalted butter
15 - 3 cloves garlic, minced
16 - 1 1/2 cups (360 ml) heavy cream
17 - 1/2 cup (50 g) grated parmesan cheese
18 - 1/4 teaspoon red pepper flakes (optional)
19 - Salt and black pepper, to taste
20 - 2 tablespoons chopped fresh parsley, for garnish

# Instructions:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Add the chopped shrimp and a pinch of salt and cook for 2 to 3 minutes, stirring often, until the shrimp turn pink and opaque. Remove from the heat and let cool for about 5 minutes before mixing into the filling.
02 - In a large bowl, stir together the cooled shrimp, crab meat, cream cheese, mozzarella, parmesan, garlic, green onions, Old Bay, lemon zest, salt, and pepper until evenly combined and no streaks of cream cheese remain.
03 - Lay a tortilla flat and spoon about 1/3 cup of filling across the lower third. Roll it up tightly, like a burrito, and set it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas, nestling them close together.
04 - In the same skillet, melt the butter over medium heat and cook the garlic for about 30 seconds, just until fragrant. Pour in the heavy cream and bring to a gentle simmer, then whisk in the parmesan until the sauce is smooth and lightly thickened, 2 to 3 minutes.
05 - Pour the sauce evenly over the rolled tortillas. Bake at 375°F (190°C) for 18 to 20 minutes, until the sauce is bubbling at the edges and the tops of the tortillas are golden. The shrimp and crab are already cooked through, so this step heats the filling and sets the sauce rather than cooking raw seafood.
06 - Let the dish sit for 5 minutes before serving so the sauce thickens slightly as it cools. Scatter with chopped parsley and serve warm, spooning extra sauce over each bomb.

# Notes:

01 - Serves 4 as a main course with 2 bombs each, or 8 as a shareable appetizer.
02 - Best eaten warm and fresh out of the oven while the sauce is still glossy.

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