Shrimp Tortilla Towers
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
3 (10-inch) soft tortilla shells
1 cup chopped Florida flat-leaf parsley
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 cup chopped Florida green onions
1/4 cup olive oil
1 teaspoon minced garlic
2 cups chopped lettuce hearts
1 1/2 pounds large Florida shrimp, cooked with tails on
- Cut tortilla shells in half. Then cut 1/2-inch off of the rounded side of the half shell. Roll each half shell around an oven-proof glass or tin cup and secure with string. Bake at 300°F (150°C) until the shells are firm and will hold their shape. Remove from oven and let cool.
- Cut string away from shells and slide shells off the cups; set aside.
- Combine parsley, olives, onions, olive oil and garlic; mix well and chill.
- Place shells on individual serving plates and fill halfway with lettuce. Finish filling the shells with the parsley mixture. Arrange the cooked shrimp on the edge of the shells and serve with your favorite dressing.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 281; Calories From Fat: 135; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 221mg; Total Carbs: 11g; Protein: 26g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.