Thursday, June 1, 2017

Baked Shrimp Taquitos

Again and again, Skinnytaste has taken over my kitchen. I'm always looking for a decent shrimp recipe and I could eat this dish for days. The original recipe calls for corn tortillas, but we really prefer flour. I love this dish without the tortilla also. The homemade salsa verde is a MUST.

Below is the recipe taken from her blog:

  • 1/2 onion, finely chopped

  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 teaspoon olive oil
  • 1 vine tomato, diced
  • 12 ounces peeled shrimp, chopped
  • kosher salt
  • 2 tablespoons finely chopped cilantro
  • 3/4 cup shredded pepperjack cheese
  • 12 (6-inch) flour
  • canola oil spray or olive oil spray
  • salsa verde
  • guacamole

  • 1. In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
    2. Preheat the oven to 400F. Line a large nonstick baking sheet with foil and spray with oil.
    3. Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil, a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

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