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Category: Seafood appetizers
Prep Time: Cook Time: Total Time:
two 8-inch flour tortillas
1 cup vegetable oil
4 Tablespoons unsalted butter
1 leek, white and pale green parts, halved
lengthwise and thinly sliced crosswise
24 shelled and deveined small shrimp
(about 1/2 lb)
1/2 pound sea scallops, cut into 1/2-inch pieces
1/2 pound lump crabmeat
salt and freshly ground pepper
3/4 cup dry white wine
2 Tablespoons minced parsley
On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.
In a large, deep skillet, melt 1 Tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. Add the parsley and the remaining 3 Tablespoons of butter to the skillet and simmer until the liquid is reduced to a few Tablespoons, about 3 minutes. Return the seafood to the pan and toss to coat.
Spoon the seafood into Chinese soup spoons or shot glasses (or teeny bowl/cup), garnish with the tortilla triangles and serve at once.
make ahead the seafood can be refrigerated for up to 4 hours.
makes 24 hors d'oeuvres
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Seafood Tostada Bites (pinot grigio -collavini villa canlungo black label)
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Category: Seafood appetizers
Prep Time: Cook Time: Total Time:
two 8-inch flour tortillas
1 cup vegetable oil
4 Tablespoons unsalted butter
1 leek, white and pale green parts, halved
lengthwise and thinly sliced crosswise
24 shelled and deveined small shrimp
(about 1/2 lb)
1/2 pound sea scallops, cut into 1/2-inch pieces
1/2 pound lump crabmeat
salt and freshly ground pepper
3/4 cup dry white wine
2 Tablespoons minced parsley
On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.
In a large, deep skillet, melt 1 Tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. Add the parsley and the remaining 3 Tablespoons of butter to the skillet and simmer until the liquid is reduced to a few Tablespoons, about 3 minutes. Return the seafood to the pan and toss to coat.
Spoon the seafood into Chinese soup spoons or shot glasses (or teeny bowl/cup), garnish with the tortilla triangles and serve at once.
make ahead the seafood can be refrigerated for up to 4 hours.
makes 24 hors d'oeuvres
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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