Shrimp Tortillitas Recipes

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TORTILLITAS WITH SHRIMP



Tortillitas With Shrimp image

Provided by Mark Bittman

Categories     easy, quick, appetizer, side dish

Time 20m

Yield 4 or more servings

Number Of Ingredients 9

1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt
freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil

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.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 162 milligrams, Sugar 2 grams

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 TORTILLITAS



Shrimp Tortillitas image

Provided by Julia Reed

Categories     easy, quick, weekday, appetizer

Time 10m

Yield About 2 dozen

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 cup chickpea flour
1 teaspoon salt
1/2 pound shrimp, shelled and finely chopped
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
Vegetable or safflower oil for frying

Steps:

  • In bowl, whisk the flours with the salt and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion and parsley. (Batter can be prepared up to 3 hours ahead and left in a cool place.)
  • Pour oil to a depth of 1/4 inch into a large skillet and heat over high heat until smoking. Drop batter by tablespoonfuls into oil, spreading with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately.

GRILLED SHRIMP TORTILLA SANDWICHES



Grilled Shrimp Tortilla Sandwiches image

At first glance, you might mistake these cheesy, shrimp-stuffed tortilla sandwiches for quesadillas. (We grilled 'em just for char-marked deliciousness!)

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield Makes 10 servings.

Number Of Ingredients 8

1 cup prepared GOOD SEASONS Garlic & Herb Dressing Mix, divided
1 lb. cleaned medium shrimp
6 wooden skewers
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1 medium red pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/4 cup chopped cilantro
20 flour tortillas (6 inch)

Steps:

  • Pour 3/4 cup of the dressing over shrimp; cover. Refrigerate 1 hour to marinate.
  • Preheat greased grill to medium heat. Drain shrimp; discard marinade. Thread shrimp onto skewers. Grill 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skewers. Reduce grill to low heat.
  • Chop shrimp; place in medium bowl. Add corn, red pepper, cheese, cilantro and remaining 1/4 cup dressing; mix lightly. Spoon evenly onto 10 of the tortillas; cover each with second tortilla. Return to grill. Cook 2 to 3 min. or until tortillas are golden brown on both sides and cheese is melted, turning after 1 min.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

10-MINUTE SHRIMP AND TORTILLA SOUP



10-Minute Shrimp and Tortilla Soup image

Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 corn tortilla, cut into thin strips
2 teaspoons olive oil
Coarse salt
1/4 small yellow onion, diced small
1 garlic cloves, minced
1/2 to 1 teaspoon chopped chipotle chile in adobo
1 3/4 cups low-sodium chicken broth
3/4 cup fresh corn (from 4 ears corn) or frozen corn
4 ounces medium shrimp, peeled and deveined
Diced avocado, fresh cilantro, and lime (optional), for serving

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.

Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 4 g, Protein 28 g

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