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Sauteed Shrimp on Flour Tortillas with Avocado Relish and Jalapeno Pesto

Yields: 24

Crispy Flour Tortillas
2 cups peanut or canola oil
4 6-inch flour tortillas, cut into sixths
Kosher salt
OR YOU CAN USE GOOD QUALITY FLOUR STORE BOUGHT FRIED OR BAKED TORTILLA CHIPS
1. Place several paper towels on a large platter, set aside.
2. Heat the oil in a large high sided sauté pan over medium heat and heat until it reaches 350 degrees on a deep fry thermometer. Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds. Remove the chips with a slotted spoon to the plate lined with paper towels and immediately season with salt. Repeat.

Avocado Relish
3 ripe Hass avocados, peeled, pitted and diced
1 small red onion, finely diced
2 serrano chile, finely diced, optional
Juice of 2 limes
2 tablespoons canola oil
2-4 teaspoons honey
Salt and freshly ground black pepper
¼ cup coarsely chopped fresh cilantro

Combine avocado, corn, onion, serrano, lime juice, oil, honey and salt and pepper in a medium bowl. Fold in the cilantro until combined.

Jalapeno Pesto
1 ½ cups cilantro leaves
6 jalapenos, grilled, peeled and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
Salt and freshly ground black pepper
½ cup extra virgin olive oil

Combine cilantro, jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl. Can be made 2 days in advance and stored in a container with a tight fitting lid in the refrigerator. 

Shrimp
24 large shrimp, peeled and deveined
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Fresh cilantro leaves

1. Heat the oil in a large sauté pan over high heat until almost smoking. 
2. Season with salt and pepper and cook until lightly golden brown on both sides, about 1 minute per side. 

Assemble
Crispy flour tortillas
Avocado Relish
Sauteed Shrimp
Jalapeno Pesto
Cilantro leaves

Place a tablespoon of the avocado relish on each tortilla, top with a shrimp and top each shrimp with a small dollop of jalapeno pesto and a cilantro leaf. 


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