TORTAS DE CAMARON
This is another recipe from my mother-in-law. She likes to serve this during Lent. It is shrimp patties fried and smothered in sauce and nopales. You may serve this with rice and tortillas (also some like to top it with cilantro), or I just eat it like a soup!
Provided by Sherbear1
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
- Whisk eggs and shrimp powder together in a bowl.
- Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.
- Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 7.5 g, Cholesterol 193.1 mg, Fat 9.4 g, Fiber 3.2 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 387.3 mg, Sugar 0.8 g
CATALONIAN SHRIMP TORTA
Don't let the number of ingredients fool you; this is pretty simple to make. The majority of the ingredients are just for the 1/3 cup Italian dressing that is mixed with the flour for the crust. Save the yummy sauce the shrimp is cooked in to sop up with crusty bread. This is a one-dish meal that really needs no accompaniment. You can serve it with plain yogurt or sour cream for some extra creaminess.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl mix together flour, baking powder and salt.
- In a mason jar with lid, or other container with lid, combine the next 9 ingredients (olive oil, butter, balsamic vinegar, water, garlic, brown sugar, salt, pepper, parmesan) and shake until the Italian dressing is well blended.
- Add mashed beans and dressing to the bowl with the first four ingredients and mix until blended.
- Using an ungreased 9x3-inch springform pan, spread combined mixture in bottom and 2 inches up sides; set aside.
- In a wide, shallow sauté pan over high heat, warm 4 tbsp olive oil and 4 tbsp butter. Add the shrimp and garlic and sauté quickly for 3 minutes - Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Using a slotted spoon put shrimp in bottom of springform pan.
- Sauté onion and garlic over medium heat until translucent. Add bell pepper and green beans and sauté until beans turn a bright green. Place on top of shrimp.
- In a small bowl mix eggs and milk and pour over vegetables.
- Arrange sliced tomatoes on top and sprinkle with Parmesan cheese or Feta cheese.
- Bake for 40 - 45 minutes or until knife inserted in center comes out clean.
- Allow 10 minutes to stand and then loosen sides of torta from pan.
Nutrition Facts : Calories 445.9, Fat 26.1, SaturatedFat 8.4, Cholesterol 269.3, Sodium 739.2, Carbohydrate 26.8, Fiber 4.1, Sugar 2.7, Protein 26.4
TORTA DE MARISCOS: SEAFOOD TORTA
Steps:
- Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
- Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside.
- Reserve the stock for another purpose (it will make a delicious fish soup).
- Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
- In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges.
SANTA RITA SHRIMP
Provided by Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 23
Steps:
- Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.
- Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa.
- Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp.
BAJA SHRIMP TORTA
Make and share this Baja Shrimp Torta recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
- In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
- Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
- Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
- To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.
Nutrition Facts : Calories 377.7, Fat 17.3, SaturatedFat 2.6, Cholesterol 143.2, Sodium 1159.9, Carbohydrate 35.3, Fiber 5, Sugar 5.6, Protein 22.1
10-MINUTE SHRIMP AND TORTILLA SOUP
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
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
SHRIMP TORTELLINI PASTA TOSS
No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 413 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
More about "shrimp torta recipes"
TORTITAS DE CAMARON SECO EN SALSA (DRIED SHRIMP)
From pinaenlacocina.com
SHRIMP TORTA | ONLINE RECIPE | THE MAYA KITCHEN
From themayakitchen.com
COCONUT SHRIMP - PATI JINICH
From patijinich.com
SHRIMP TORTA RECIPE - CASABALUARTEFILIPINORECIPES.COM
From casabaluartefilipinorecipes.com
SHRIMP TENDER MEXICAN TORTA - RECIPE | KING AND …
From kpseafood.com
WITH CHEF DOROTHY OVERSTREET'S GENIUS OVEN ROUX TRICK, ANYONE CAN …
From salon.com
ROASTED SHRIMP COCKTAIL WITH HORSERADISH SAUCE RECIPE
From cooking.nytimes.com
RECIPE: CHIPOTLE SHRIMP TACOS - FOX10 NEWS
From fox10tv.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
'COOK COLOR'S RECIPE FOR SPANISH-STYLE GARLIC SHRIMP - OPRAH DAILY
From oprahdaily.com
OVERSTUFFED TORTAS & SANDWICHES - PATI JINICH
From patijinich.com
GOLDEN SHRIMP TORTA - RECIPE CIRCUS
From recipecircus.com
SHRIMP A LA PLANCHA RECIPE - NYT COOKING
From cooking.nytimes.com
SPICY SHRIMP TORTAS - MUY BUENO - MUY BUENO COOKBOOK
From muybuenoblog.com
10 FAVORITE MEXICAN TORTA SANDWICHES - ¡HOLA! JALAPEÑO
From holajalapeno.com
DEVILED SHRIMP TOSTADAS - ALLRECIPES
From allrecipes.com
SHRIMP-AND-CHORIZO TORTAS RECIPE - JUSTIN CHAPPLE - FOOD & WINE
From foodandwine.com
VALERIE BERTINELLI’S CRISPY COCONUT SHRIMP IS A TASTY ... - SHEKNOWS
From sheknows.com
SHRIMP TORTA WITH ORANGE PEPPER CHIPOTLE SLAW - H-E-B
From heb.com
SHRIMP TEMPURA RECIPE - MASHED
From mashed.com
A BETTER SHRIMP COCKTAIL RECIPE IS EASIER THAN YOU THINK - THE …
From nytimes.com
SMALL SHRIMPS FRITTERS (TORTANG ALAMANG) | DELISH PH - YOUTUBE
From youtube.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
COCONUT SHRIMP TORTAS {MEXICAN SHRIMP SANDWICH} - ¡HOLA!
From holajalapeno.com
HOW TO MAKE SHRIMP AND BULGUR SALAD - CHICAGO SUN-TIMES
From chicago.suntimes.com
SHRIMP TORTA AHOGADA
From kiwilimonrecipes.com
You'll also love