Garvinque Posted March 19, 2017 Report Share Posted March 19, 2017 (edited) Shrimp Cups With Chunky Avocado Salsa Serves 12- Makes 24 cups INGREDIENTS Cups 6 flour tortillas 2 tablespoons butter, melted Shrimp 1 pound (450 grams) shrimp (Bag and a half of 16/20) ½ teaspoon salt ½ teaspoon pepper 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon chili powder ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 tablespoon lime juice Avocado Salsa 2 avocados, diced 1 large tomato, diced 1 medium red onion, diced ¼ cup jalapeno, diced ¼ cup cilantro, chopped ½ teaspoon salt ½ teaspoon pepper Sour cream, to garnish PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. Butter each side of the tortillas and cut into even quarters, making 24 pieces. 3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups). 4. Bake for 10-12 minutes or until crisp. 5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice. 6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside. 7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, lime juice, and pepper. Stir gently. 8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream. 9. Serve with lime wedges. 10. Enjoy! Brazilian Chicken Croquettes (Coxinha) Serves 9 - 12 INGREDIENTS Filling 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, diced 2 cups cooked shredded chicken ½ teaspoon paprika Salt to taste 4 ounces cream cheese 3 tablespoons fresh parsley, chopped Dough 1 tablespoon unsalted butter 2 cups whole milk ¼ cup chicken broth 2 cups all-purpose flour Eggs 2 cups panko bread crumbs Oil for frying PREPARATION 1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate. 2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well. 3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed. 4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot. 5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes. 6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately. 7. Enjoy! Garvin Edited March 19, 2017 by Garvinque 1 Quote Link to comment Share on other sites More sharing options...
