Sunday, August 30, 2009

Shrimp Avocado and Lime Dipping Cups or Burritos

Shrimp Avocado and Lime Dipping Cups

TORTILLAS
4 flour tortillas
8 teaspoons olive oil, divided
1 teaspoon paprika
1 teaspoon garlic salt

LIME CUPS
13 limes, divided
8 large shrimp, de-shelled and de-veined
1 tablespoon salted butter
1 teaspoon lime zest
1 teaspoon lime juice
½ cup black beans
¼ cup medium salsa
1 large avocado, diced
1/3 cup Ranch dressing
1/8 teaspoon pepper
¼ teaspoon garlic
1/8 teaspoon chili powder
2 teaspoons cilantro, chopped
Salt to taste
Cilantro for garnishing

Heat Oven to 350º F. Place tortillas on a large ungreased baking pan. Sprinkle with paprika and garlic salt. Using a pastry brush spread 2 teaspoons of oil on each tortilla blending the paprika and salt into the tortilla. Using a pizza cutter cut each tortilla into 1-inch wide strips. Cut each strip into 2 ½-inch long segments. Bake at 350º F. for 10-12 minutes or until crispy.

With a sharp knife cut a small section off of both ends of 12 limes; to help each lime stand upright. Cut each lime in half widthwise. Using a knife gently carve around each limes inner perimeter. With a spoon twist it into the lime breaking apart the inside of the lime. With scissors clean out the inside of the lime by cutting away excess pulp; set aside (if you have a juicer use it to help you clean the limes out). Reserve 1 teaspoon juice while discarding remaining pulp and juice.

Melt butter in large frying pan over medium-high heat. Add shrimp, lime zest, and lime juice. Cook for 6-8 minutes or until shrimp is no longer raw, stirring occasionally. Remove from heat. When cooled dice shrimp; set aside.

In medium bowl, combine black beans, salsa, avocado, ranch dressing, pepper, garlic, chili powder, and cilantro. Mix until well blended. Add shrimp. Fill each lime cup with about a ¼ cup of filling. Garnish each cup with cilantro and tortilla strips.

Yield: 24 servings

Shrimp Avocado and Lime Burritos


35 large shrimp, de-shelled and de-veined
1 tablespoon salted butter
2 teaspoon lime zest
1 teaspoon lime juice
1 (15 oz.) can black beans, drained and rinsed
¼ cup medium salsa
2 large avocados, diced
1/3 cup Ranch dressing
1/8 teaspoon pepper
¼ teaspoon garlic
1/8 teaspoon chili powder
1/4 cup cilantro, chopped
Salt to taste
Cilantro for garnishing
7 Flour tortillas
Sour cream

Heat Oven to 350º F.  Grease a 9*13 inch pan.  Melt butter in large frying pan over medium-high heat. Add shrimp, lime zest, and lime juice. Cook for 6-8 minutes or until shrimp is no longer raw, stirring occasionally. Remove from heat and save drippings. When cooled dice shrimp; set aside.

In medium bowl, combine black beans, salsa, avocado, ranch dressing, pepper, garlic, chili powder, cilantro, and salt to taste. Mix until well blended. Add shrimp and drippings. Fill each tortilla with 1/2 cup of filling and roll up.  Place in greased pan.  Sprinkle with your favorite cheese.  Bake for 25 minutes or until burritos are heated through and cheese is melted.  Serve with sour cream.

Yield: 7 burritos

*I submitted the Lime Dipping Cups into the Pillsbury Bake-off years ago.  I was trying to think up a clever appetizer using a bread product (the tortillas) that I had not yet seen.  The burrito recipe is for those who do not want to go through the trouble of cleaning out limes but would still like to savor the succulent flavor of shrimp.  If you do not like shrimp simply replace it with chicken.  Enjoy!

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