Friday, May 6, 2016

Baked Ridgeback Shrimp Taquitos


"What should we make for dinner?" I asked the Enthusiastic Kitchen Elf as we were leaving his dentist's office yesterday afternoon. It was just going to be the two of us as R and Jake are off at the state level competition for National History Day.

What do we have at home, Mommy?

I thought for a moment, then answered, "We do have some Ridgeback Shrimp from our Real Good Fish CSF that we need to cook. We should probably do something with them for dinner. Okay?"


I was thinking we should make taquitos.

"Ridgeback shrimp taquitos?"

Why not!?!? And they don't have to be gluten-free because Daddy's not home.

True. So, I put D to work, peeling and deveining the ridgebacks. 


Ingredients serves 2 to 4
  • 2 C shrimp, peeled and deveined (I used Ridgeback Shrimp from Real Good Fish)
  • 3/4 C onion, diced
  • 1 T olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1 T fresh oregano, finely chopped
  • dash of ground turmeric
  • dash of ground cumin
  • 6 small flour tortillas (we tried corn tortillas, but we couldn't roll them without breaking them)
  • 1 C shredded cheese (we used mozzarella)
  • olive oil for brushing
  • sour cream for serving
  • diced avocado for serving
  • salsa for serving

Procedure
Preheat oven to 425°F and line a baking sheet with a silicone mat or parchment paper.

Heat olive oil over medium heat in a large, flat-bottom pan. Add onion and cook until starting to soften and turn translucent, approximately 3 to 5 minutes. Add in shrimp, turmeric, and cumin. Cook until the shrimp is pink and opaque. Add in the fresh oregano. Season to taste with salt and pepper. Set aside.


Lay tortilla on a cutting board or flat workspace. Spoon a row of shrimp - we used about 4 per taquito - into the center of the tortilla.


Sprinkle with a tablespoon of cheese and roll up as tightly as you can. Place seam side down on the baking sheet. Repeat until all the tortillas are used.


Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, approximately 12 to 15 minutes. I turned them in the middle of baking time.


They should golden and the cheese melted.


Serve immediately with sour cream and diced avocado.

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