to enjoy

Spicy Shrimp Ceviche Cups

It is so warm out lately! I am loving this early spring and all of the gorgeous weather. I haven’t broken out the flip flops yet, but I am tempted!

When it warms up like this, I like to turn to food that is lighter, and has bright, fresh ingredients. This appetizer completely meets that need. It is spicy, fresh and cool. So often appetizers are something hot and greasy. The shrimp ceviche cups are the complete opposite of that!

This recipe is originally from Pampered Chef. About 10 years ago I sold Pampered Chef and this recipe became an instant fave. Not to mention I amassed a huge amount of kitchen tools. As in, people look in my kitchen drawers and hold things up and say “what is this for? You have so many kitchen gadgets…”

And I do. My kitchen is my version of Ariel’s hoarder cave. “You want thingamabobs? I got 20. But who care? No big deal! I waaaant moooooooore!!!”source

So thank you, Pampered Chef, for my Microplan Grater, my Measure Mix & Pour, and for Spicy Shrimp Ceviche cups. 

Enjoy! 

xoxo Aubrey

 Spicy Shrimp Ceviche Cups

From The Pampered Chef 

Ingredients:

-Tortilla Cups

6 (10-inch/25 cm) flour tortillas

2 tsp (10 mL) vegetable oil

-Sour Cream Filling and Ceviche:

2 tbsp (30 mL) finely chopped fresh cilantro

1 lime

1/2 cup (125 mL) sour cream

1 garlic clove, pressed

1/4 tsp (1 mL) salt, divided

8 oz (250 g) cooked large shrimp, peeled and deveined, tails removed

1/2 medium red bell pepper

1 serrano pepper, seeded

1/3 cup (75 mL) finely chopped seedless cucumber

1/4 cup (50 mL) finely chopped red onion

Additional cilantro sprigs for garnish (optional)

Directions:

Preheat oven to 350°F.

For tortilla cups, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square.  

 (my really sad diagram of how to cut the tortillas)
Brush both sides of each tortilla square with oil. Press squares into bottom of a mini-muffin pan. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.

For sour cream filling, finely chop cilantro. Zest lime. In a bowl, combine cilantro, lime zest, sour cream, garlic and 1/8 teaspoon of the salt; mix well and set aside.

For ceviche, coarsely chop shrimp; pat shrimp dry with paper towels. Finely chop bell pepper, serrano pepper and cucumber. Finely chop onion. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in a bowl; mix well.

Spoon sour cream filling evenly into cups; top with ceviche. Garnish with additional cilantro sprigs, if desired.

Yield:

24 servings

Nutrients per serving:

Calories 50, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g, Sodium 80 mg, Fiber 0 g



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