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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes - have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. Ingredients:
2 (8 inch) flour tortillas |
1 cup vegetable oil |
4 tablespoons unsalted butter |
1 leeks, white and pale green parts, halved lengthwise and thinly sliced crosswise or 2 -3 scallions, both white & green parts, thinly sliced crosswise |
24 shelled and deveined small shrimp (about 1/2 pound) |
1/2 lb sea scallops, cut into 1/2-inch pieces |
1/2 lb lump crabmeat |
salt |
fresh ground pepper |
crushed red pepper flakes (optional) |
3/4 cup dry white wine |
2 tablespoons minced parsley |
Directions:
1. On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch.
2. In a medium skillet, heat the oil over moderately high heat.
3. Add the tortilla triangles and fry until golden, 1 minute.
4. Using a slotted spoon, transfer the tortillas to a paper towel–lined plate.
5. In a large, deep skillet, melt 1 tablespoon of the butter.
6. Add the leek or scallion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
7. Stir in the shrimp, scallops and crab and season with salt, pepper, & crushed red pepper flakes.
8. Add the wine and simmer just until the shrimp are pink, about 2 minutes.
9. Using a slotted spoon, transfer the seafood to a bowl.
10. Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes.
11. Return the seafood to the pan and toss to coat.
12. Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles.
13. Serve at once.
14. *The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. .
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