Chipotle-Rock Shrimp Salad in Tortilla Cups

got this from Jay and Lay!
Chipotle-Rock Shrimp Salad in Tortilla Cups
Chipotle-Rock Shrimp Salad in Tortilla Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T. Vegetable oil

  • 3/4

    lb. (1 1/2 cups) rock shrimp

  • kosher salt and pepper

  • 1/2

    cup cream cheese, at room temperature

  • 2

    T. chopped fresh cilantro

  • 1

    T. plus 2 tsp. lime juice

  • 1

    tsp. minced canned chipotle chiles in adobo

  • 1/2

    tsp. each minced garlic and dried oregano

  • 1/4

    tsp. onion salt

  • 1/2

    cup uncooked corn kernels

  • 1/2

    cup diced red bell pepper

  • 3

    8-inch flour tortillas

  • 48

    cilantro leaves for garnishing

Directions

Heat 1 T. of the oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook until pink, 2 or 3 minutes. When cool, chop coarsely. Stir together the cream cheese and the next 6 ingredients in a medium bowl. Add the corn, red pepper, and shrimp. Refrigerate until chilled. Preheat the oven to 350 degrees. Place the tortillas in a stack and trim the edges to from 6-inch squares. Brush both sides of each tortilla with the remaining 1 T. oil, restack, and cut into 16 squares. Using a mini muffin tin, press a square firmly into the bottom of each cup. Season lightly with salt. Bake until golden brown, about 10 minutes. Let cool. Fill each tortilla cup with 1 tsp. of the shrimp mixture. Garnish with a cilantro leaf. Makes 48 cups

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: