Mexican Shrimp Appetizer on Corn Tortillas
A great recipe for economical
corn tortillas. Add in a slice of jalapeno pepper for an extra spicy bite! Omit
the cheese for dairy-free.
2 pounds shrimp, medium sized; cooked, shelled and deveined
One 10-12 ounce jar salsa (Check label for allergens)
10 (8-inch) gluten-free corn tortillas (Check label for allergens)
Olive oil, for brushing baking sheet
1 large red bell pepper
1 large yellow bell pepper
1 bunch cilantro, chopped
1 cup shredded Monterey Jack cheese
Cool the cooked shrimp by refrigerating. Once cooled, lightly toss with the salsa, put in a tightly closed container and refrigerate at least two hours.
Lightly coat a skillet in oil, and heat over high. Cut corn tortillas into quarters and cook in the hot oil coated skillet until golden and crisp, about 2-3 minutes. Remove the tortilla quarters from the skillet and pat with paper towels to drain. Place the tortilla quarters on a large platter, and sprinkle each with a small amount of the Monterey Jack cheese, if using (omit for dairy free).
Core, slice and julienne the red and yellow peppers. Chop the cilantro coarsely.
To finish assembly, place one shrimp on each tortilla quarter. Garnish with peppers, chopped cilantro.
Makes about 40 individual appetizers.
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