Garlic Shrimp and Potato Tortilla Bites

Garlic Shrimp and Potato Tortilla Bites
Yields 30
  1. 3 T extra virgin olive oil
  2. 6 cloves garlic, finely minced
  3. 1 large sweet onion, cut into ¼ inch dice
  4. 1 lb Yukon Gold potatoes, cut into ½ inch dice
  5. ¾ cups chicken stock
  6. 3 T smoked paprika
  7. 3 t dried oregano
  8. 2 t Kosher salt
  9. ¼ t fresh cracked black pepper
  10. Olive oil for greasing pan
  11. 3 T fresh thyme leaves
  12. 2 lbs shrimp, peeled deveined, and cut into ¼ in pieces
  13. 8 large eggs, lightly beaten
  1. Preheat oven to 350 degrees.
  2. In a large heavy skillet, add oil and heat over medium-high heat.
  3. Add onion and cook until softened and lightly golden, about 6-8 minutes.
  4. Add garlic and cook for 1 minute
  5. Add potatoes, chicken stock, paprika and oregano, stirring well to combine.
  6. Bring potato mixture to a boil, reduce heat to simmer and cover skillet.
  7. Cook until potatoes are tender, stirring once or twice, about 10-12 minutes.
  8. Taste and season with salt and pepper.
  9. Fit a 13x9x2 inch baking dish with aluminum foil and generously brush the bottom and sides with olive oil.
  10. Pour potato mixture into prepared baking dish and add shrimp, stirring well to combine.
  11. Pour beaten eggs over potato/shrimp mixture, stirring gently to combine.
  12. Place baking dish in preheated oven and bake until eggs are set, about 20-22 minutes.
  13. Remove pan from oven and let cool.
  14. Run a thin, flexible knife around the edge of the tortilla to loosen, place a cutting board on the top of the pan and flip to release tortilla.
  15. Carefully peel foil away from tortilla and cut into 2-in squares with a serrated knife.
  16. Place tortilla bites on a serving platter and garnish with thyme leaves.
  17. Insert a hors d’oeuvre skewer in each and serve immediately.
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