Shrimp Potato And Cheese Tortilla Recipes

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BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS



Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Peanut oil, for frying
4 to 6 small, thin corn tortillas, about 8-inches in diameter
1/2 pound shrimp, peeled and deveined
1/2 pound fresh baby bay scallops, side muscles removed
1/2 pound ahi tuna, diced
1/4 cup extra-virgin olive oil
3 to 4 tablespoons fresh lime juice
6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish
1/2 medium red onion, cut into 1/4-inch cubes
1 medium, ripe tomato, peeled, seeded, and cut into 1/4-inch cubes
Salt
Freshly ground black pepper

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



Shrimp and Potato Chip Tortilla image

Categories     Salad     Potato     Side     Dinner     Shrimp

Number Of Ingredients 9

2 eggs
Kosher or sea salt
Freshly ground black pepper
1/4 teaspoon pimenton (smoked Spanish paprika)
1 (1-ounce) bag potato chips, preferably kettle-cooked and lightly salted
4 teaspoons extra-virgin olive oil, plus more as needed
1 medium shallot lobe, thinly sliced
Leaves from 4 or 5 sprigs cilantro, chopped
4 or 5 medium shrimp (about 2 ounces), peeled, deveined, and halved crosswise

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



Cheesy Shrimp-Stuffed Twice-Baked Potatoes image

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

4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
⅛ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
½ pound cooked shrimp, peeled and deveined
½ cup shredded Cheddar cheese

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



Shrimp Quesadillas image

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

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

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



Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips image

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

1/2 teaspoon cumin seeds
1 pound parsnips, peeled, cut into 1/2-inch cubes
12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
1/2 red onion, sliced (about 1 1/2 cups)
5 tablespoons vegetable oil, divided
1 teaspoon chili powder
1/2 teaspoon dried oregano (preferably Mexican)
1 teaspoon coarse kosher salt
1 large garlic clove, peeled
1 small jalapeño chile, halved, seeded
2 cups coarsely chopped fresh cilantro
1 cup chopped green onions (about 6)
1 4-ounce can diced green chiles (preferably fire-roasted), drained
2 cups purchased salsa verde or mild tomatillo salsa
1/2 cup crema mexicana, crème fraîche, or sour cream, divided
8 ounces cooked peeled deveined shrimp, coarsely chopped
12 5 1/2- to 6-inch-diameter corn tortillas
8 ounces crumbled queso fresco or feta cheese (about 2 cups)

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



Cajun Shrimp with Potatoes image

"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

1/2 cup chopped onion
2 tablespoons vegetable oil
1/4 cup chopped green onions
1/4 cup chopped celery
6 medium potatoes, peeled and diced
1 teaspoon salt
2 teaspoons Cajun seasoning
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled cooked bacon

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



Potatoes Sauteed With Shrimp image

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

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

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



California Style Shrimp & Potato Tacos With Cilantro Crema image

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

12 corn tortillas
2 tablespoons vegetable oil
1 (1 lb) package Simply Potatoes Diced Potatoes with Onion (1 lb)
1 cup sour cream
1 (1 1/4 ounce) envelope taco seasoning, divided
4 tablespoons fresh squeezed lime juice, divided
1/2 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1 lb fresh medium shrimp, shelled and deveined, tails removed
1/2 teaspoon ground cumin
3 green onions, green parts only, chopped
1 cup fresh Baby Spinach, cut into chiffonade (thin ribbons)
1 large tomatoes, diced
1 Hass avocado, diced
3 ounces crumbled goat cheese

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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From dairyland.ca


GARLIC SHRIMP AND POTATO TORTILLA BITES - MARCEL'S CULINARY EXPERIENCE
2014-07-03 Pour beaten eggs over potato/shrimp mixture, stirring gently to combine. Place baking dish in preheated oven and bake until eggs are set, about 20-22 minutes. Remove pan from oven and let cool. Run a thin, flexible knife around the edge of the tortilla to loosen, place a cutting board on the top of the pan and flip to release tortilla.
From marcelsculinaryexperience.com


SHRIMP, POTATO, AND CHEESE TORTILLA – RECIPES NETWORK
2013-07-02 Cook the bacon in a large (12-inch) ovenproof nonstick skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and crumble the bacon when cool. Add the potato, 1/2 teaspoon of salt, paprika, and basil and cook, stirring occasionally, until the potato is brown and tender, about 8 to 10 minutes. Step 2
From recipenet.org


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