Shrimp Crab Omelet Tortilla De Camaron Y Cangrejo Recipes

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SPANISH TORTILLITAS DE CAMARONES (SHRIMP CAKES)



Spanish Tortillitas De Camarones (Shrimp Cakes) image

Make and share this Spanish Tortillitas De Camarones (Shrimp Cakes) recipe from Food.com.

Provided by Annacia

Categories     Spanish

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup flour
2 large eggs
5 tablespoons water
1 bunch scallion, finely chopped
2 tablespoons parsley, finely chopped
1/2 lb shelled small shrimp, chopped
salt
ground pepper
paprika
olive oil (for frying)

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.".

Nutrition Facts : Calories 74, Fat 1.6, SaturatedFat 0.4, Cholesterol 82.3, Sodium 183.2, Carbohydrate 8, Fiber 0.8, Sugar 0.6, Protein 6.7

SHRIMP & CRAB OMELET, TORTILLA DE CAMARON Y CANGREJO



Shrimp & Crab Omelet, Tortilla de Camaron y Cangrejo image

This is a delicious omelet made with shrimp and lump crab meat. This omelet is big enough to feed a family of four. One day I had shrimp left over from a party the night before, and I had a one pound can of lump carb meat in the refrigerator. I decided to make a seafood omelet. The rest is history. My family loved this Omelet. It's fast and easy pair with a salad and dinner is on the table. Enjoy.

Provided by Juliann Esquivel @Juliann

Categories     Eggs

Number Of Ingredients 13

1 pound(s) shelled, de-veined, shrimp, cut in pieces, each tail cut into thirds
1 pound(s) can lump crab meat, drain any water if any in the can
1 medium sweet onion diced small
1 medium sweet green bell pepper diced small
12 large eggs
1/2 stick(s) butter or a few more tablespoons
1/4 cup(s) olive oil or a tad more
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) fresh ground black pepper
1 teaspoon(s) old bay seasoning
1 jar(s) your favorite cocktail sauce
1 large lemon cut in 4 wedges
1 tablespoon(s) heavy cream

Steps:

  • Preheat oven to 350 degrees. After cleaning and cutting the shrimp set aside in a dish. Break 12 eggs in a large bowl and lightly beat with a fork add 1 tablespoon heavy cream and mix in well. Add salt, black pepper, and set eggs aside. In a large cast iron skillet add oil and heat when shimmering add the butter. Next add the diced onion and peppers saute until onion and peppers are limp.
  • Next add the shrimp to the onions and continue to saute until the shrimp are pink about two minutes. Season with garlic powder and Old bay seasoning, Now add the one pound can of crab meat and stir lightly try not to break up the crab as much as possible. You may also add a little more salt and a few more tablespoons more of butter if you desire for added flavor. Lower the flame and pour you beaten eggs into the mixture of onions and seafood. Mix quickly and then let set. Make sure your flame is very low or your omelet will scorch or burn. Cover omelet and let cook for about 10 minutes on a low flame.
  • After 10 minutes have passed. Remove you cast iron skillet to the hot oven, If your cover has a top that can burn remove the cover and put a ceramic plate or a cover that has no burnable top. Bake about 20 minutes. To check to see if your omelet is cooked through pull skillet out and with a toothpick insert into the middle of the omelet if it comes out very moist or egg slippery you know omelet is not throughly cooked through. Continue to cook until you omelet is set.
  • When done cooking remove from oven, with a knife run all along the outer edge of the omelet making sure it is not sticking to the side of the skillet. With a pancake turner slowly try lifting omelet all around underneath to be sure it is not sticking to the bottom of the skillet. Do this carefully so you don't break your omelet. Finally with a large platter or dish cover skillet and flip it over so the omelet falls into the plate. Serve with garlic toast or bread and a crispy salad. I like to add a dollop of coktail sauce on top of the omelet wedge and a slice of lemon. Enjoy
  • NOTE: You can cut omelet into small pieces add an olive on top of each piece and secure with a pretty toothpick. Put a bowl in the middle of the platter with cocktail sauce. Surrond with the omelet pieces all around the cocktail sauce. Serve as an appetizer when entertaining. I have served with little garlic toasts and have had wonderful compliments. A large omelet like this will serve 12 or more persons as an appetizer.

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