Best 3 Tortillitas With Shrimp Recipes

**Tortillitas with Shrimp: A Delightful Fusion of Spanish and Mexican Cuisine**

Embark on a culinary journey that harmoniously blends the vibrant flavors of Spain and Mexico with this enticing dish: tortillitas with shrimp. These delectable treats, also known as shrimp cakes or fritters, capture the essence of traditional Spanish tapas while incorporating the beloved Mexican ingredient, shrimp. Prepared using simple, fresh ingredients, these tortillitas promise a tantalizing combination of textures and flavors. Crispy on the outside and tender on the inside, each bite bursts with the sweetness of shrimp, the smoky warmth of paprika, and the freshness of herbs. Served with a zesty dipping sauce, these tortillitas make for an irresistible appetizer or a light and satisfying main course. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this recipe will guide you effortlessly through the process of creating these delightful tortillitas with shrimp.

Let's cook with our recipes!

TORTILLITAS WITH SHRIMP

Tortillitas With Shrimp image

Provided by Mark Bittman

Categories easy, quick, appetizer, side dish

Time 20m

Yield 4 or more servings

Number Of Ingredients 9

Ingredients

1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt
freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil

Steps:

In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 162 milligrams, Sugar 2 grams

SHRIMP TORTILLITAS

Shrimp Tortillitas image

Provided by Julia Reed

Categories easy, quick, weekday, appetizer

Time 10m

Yield About 2 dozen

Number Of Ingredients 7

Ingredients

1/2 cup all-purpose flour
1/2 cup chickpea flour
1 teaspoon salt
1/2 pound shrimp, shelled and finely chopped
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
Vegetable or safflower oil for frying

Steps:

In bowl, whisk the flours with the salt and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion and parsley. (Batter can be prepared up to 3 hours ahead and left in a cool place.)
Pour oil to a depth of 1/4 inch into a large skillet and heat over high heat until smoking. Drop batter by tablespoonfuls into oil, spreading with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately.

SPANISH TORTILLITAS DE CAMARONES (SHRIMP CAKES)

Spanish Tortillitas De Camarones (Shrimp Cakes) image

Make and share this Spanish Tortillitas De Camarones (Shrimp Cakes) recipe from Food.com.

Provided by Annacia

Categories Spanish

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup flour
2 large eggs
5 tablespoons water
1 bunch scallion, finely chopped
2 tablespoons parsley, finely chopped
1/2 lb shelled small shrimp, chopped
salt
ground pepper
paprika
olive oil (for frying)

Steps:

Mix the flour and the eggs in a bowl.
Add water and stir into a smooth batter.
Add scallions, parsley and shrimp.
Season with salt, pepper and paprika.
Let stand to rest for half an hour or more.
Heat olive oil in a frying pan.
Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes.
Fry on each side until golden.
Serve immediately.
*note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:.
"Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.".

Nutrition Facts : Calories 74, Fat 1.6, SaturatedFat 0.4, Cholesterol 82.3, Sodium 183.2, Carbohydrate 8, Fiber 0.8, Sugar 0.6, Protein 6.7

Tips:

Use fresh shrimp. Fresh shrimp are sweeter and more flavorful than frozen shrimp. If you are using frozen shrimp, thaw them completely before cooking.
Do not overcook the shrimp. Overcooked shrimp are tough and rubbery. Cook them just until they are opaque and pink. You can check for doneness by cutting into one shrimp.
Use a good quality tortilla. Fresh, high-quality tortillas will make a big difference in the flavor of your tortillitas. You can find good tortillas at most grocery stores.
Be generous with the fillings. The more fillings you use, the more flavorful your tortillitas will be. Don't be afraid to experiment with different fillings. You can use anything from cooked chicken or beef to vegetables or cheese.
Serve tortillitas with your favorite dipping sauce. Tortillitas are delicious served with salsa, guacamole, or sour cream.

Conclusion:

Tortillitas with shrimp are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. Tortillitas can be made with a variety of fillings, so you can customize them to your own taste. Be sure to follow the tips above to make the best tortillitas possible.