Rejmon Shrimp in Tortilla Boats

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Rejmon Shrimp in Tortilla Boats
Rejmon Shrimp in Tortilla Boats
3 ea wrap size flour tortillas
2 tbsp. extra virgin olive oil
1 ea large orange
1/4 cup green onions
1/4 cup ripe olives
1 tbsp. fresh lime juice
1 tbsp. fresh cilantro
1/4 tsp. garlic salt
1/4 tsp. McCormick Gourmet Collection Chipotle Chile Pepper
1/2 lb. small cooked shrimp (110 to 160 count)

Prep: 20 minutes Cook: 20 minutes Makes: 24 shrimp cups

1. Preheat oven to 350°F. Cut tortillas into 24 (2½-inch) squares. If tortillas are too stiff, heat briefly in the microwave. Brush one side of squares lightly with 1/2 tbsp. olive oil and press, oiled side up, into mini muffin pans.
2. Bake for 15 to 20 minutes or until crisp and lightly browned; let cool and remove from pans. Combine remaining ingredients except shrimp in a medium bowl. Add shrimp and toss well to coat. Spoon evenly into tortilla cups. Serve immediately.
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