Tortillitas With Shrimp Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Warm each tortilla on both sides in a dry skillet over medium heat, about 30 seconds per side. Spray the tortillas with cooking spray. Make a single tear from the edge to the center (like a bicycle spoke) in each tortilla. Nestle the tortillas into muffin cups, overlapping the torn edges so the tortillas fit into the cups.
• Bake until the edges are crisp and golden brown, about 12 minutes. Carefully lift out the tortilla cups and invert them so they are resting, bottom up, on the muffin pan. Continue to bake until the bottoms are crisp, about 8 minutes more.
• Heat the oil in a large skillet over medium heat. Add the scallions, bell peppers and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the shrimp and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from the heat and stir in the lime juice and cilantro.
• Spoon the shrimp mixture into the tortilla cups and serve.

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.".

Steps:

• Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

Steps:

• In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed.
• To make the batter, combine the flour, parsley, scallions and pimenton in a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.
• Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, and mix well.
• Pour the oil to a depth of about 1 inch into a heavy saute pan and heat over high heat until it is almost smoking (around 365 degrees). Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan. Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp with what Spanish cooks call puntillas, or lacelike formations, on the borders.
• Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters. When all the fritters are fried, arrange them on a platter and serve immediately.