BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
- Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
- In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
- Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.
SHRIMP AND POTATO CHIP TORTILLA
Steps:
- In a small bowl, whisk together the eggs, a light sprinkling of salt and pepper, and the pimenton.
- Lightly crush the potato chips in the bag. Stir them into the eggs and let the mixture sit until the potato chips are soft, 5 to 10 minutes.
- Pour 2 teaspoons of the oil into a very small skillet over medium heat. When the oil starts to shimmer, add the shallot. Cook, stirring occasionally, until the shallot is soft and starts to brown, 3 to 4 minutes. Use a slotted spoon to transfer the shallot to a plate to cool.
- When cool, stir the shallot into the egg mixture. Stir in the cilantro and shrimp until thoroughly combined.
- With the skillet still over medium heat, pour in the remaining 2 teaspoons oil. When it starts to shimmer, pour in the tortilla mixture. Let it cook undisturbed for a minute or two, then shake the pan back and forth and run a thin spatula around the edges of the tortilla. If there is loose, runny egg, lift an edge of the tortilla with the spatula and tilt the pan to let the liquid egg run underneath. Cook until the top of the tortilla is still wet but no longer a runny liquid, 3 to 5 minutes or longer, depending on the size of the pan. Run the spatula around the edges of the tortilla and then all the way underneath it to make sure the bottom is not sticking.
- If your spatula is large enough, use it to flip the tortilla in the pan. Alternatively, take a plate slightly larger than the skillet, and invert it on top of the skillet. Using oven mitts, grab both sides of the skillet, also holding the plate, and quickly and decisively turn both skillet and plate upside down, inverting the tortilla onto the plate and removing the skillet.
- If the skillet looks dry, add another teaspoon or so of olive oil, and when it starts to shimmer, slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla, decrease the heat to low, and continue cooking until a skewer inserted into the center comes out dry, 2 to 3 minutes.
- Invert the tortilla onto a plate again, let it cool for a few minutes, and eat.
CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES
Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!
Provided by Rebekah Rose Hills
Categories Main Dish Shrimp
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
- Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
- Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
- Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
- Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
SHRIMP ENCHILADAS WITH ROASTED SWEET POTATOES AND PARSNIPS
Provided by Molly Stevens
Categories Low Cal High Fiber Dinner Shrimp Parsnip Sweet Potato/Yam Fall Cilantro Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
- Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
- Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
- Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.
CAJUN SHRIMP WITH POTATOES
"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.
Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
POTATOES SAUTEED WITH SHRIMP
Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry potatoes in 3 T olive oil until browned and tender.
- Remove and keep warm.
- Add remaining oil to skillet, add shrimp.
- Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
- Return potatoes and mix well.
Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2
CALIFORNIA STYLE SHRIMP & POTATO TACOS WITH CILANTRO CREMA
Ready, Set, Cook! Special Edition Contest Entry. In Mexico, shrimp tacos are traditionally made with beer battered fried shrimp. Delicious, but not particularly healthy. This recipe is lightened up (no frying) and uses Simply Potatoes Diced Potatoes with Onions for a hearty flair. And the addition of fresh ingredients such as red, ripe tomatoes, baby spinach, avocado and goat cheese gives these tacos a fresh California twist!
Provided by home4dinner
Categories Potato
Time 35m
Yield 10-12 tacos, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the tortillas, wrap loosely in a damp kitchen towel and place in a preheated 250 degree oven.
- Heat the vegetable oil over medium-high heat in a large (12-inch), non-stick skillet. When the oil is hot, add the entire package of Simply Potatoes Diced Potato with Onion; spread out evenly. Cover and cook the potatoes for 10 minutes, stirring every 2-3 minutes, ensuring that the potatoes are browning evenly.
- While the potatoes are cooking, combine the sour cream, about ½ of the taco seasoning, 2 tablespoons lime juice, half of the chopped cilantro and the salt in a blender or food processor. Process until smooth and set aside.
- Toss the remaining taco seasoning and ground cumin with the shrimp. After the potatoes have been cooking for 10 minutes and are nice and brown, add the seasoned shrimp, green onions and the remaining chopped cilantro and stir gently. Continue cooking the potato-shrimp mixture for an additional 3-5 minutes, uncovered, stirring occasionally, or until the shrimp is cooked through.
- Assemble the tacos by topping each warm tortilla with some of the shrimp and potato mixture, a pinch of the spinach, some tomato and avocado, a few crumbles of goat cheese and a drizzle of the cilantro crema. Enjoy!
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