Shrimp Tortillitas Recipes

SPANISH TORTILLITAS DE CAMARONES (SHRIMP CAKES)

Steps:

• Mix the flour and the eggs in a bowl.
• Add water and stir into a smooth batter.
• Add scallions, parsley and shrimp.
• Season with salt, pepper and paprika.
• Let stand to rest for half an hour or more.
• Heat olive oil in a frying pan.
• Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes.
• Fry on each side until golden.
• Serve immediately.
• *note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:.
• "Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.".

10-MINUTE SHRIMP AND TORTILLA SOUP

Steps:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

TORTILLITAS WITH SHRIMP

Steps:

• In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
• Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
• Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.