Surfergirls Tortilla Bites!

[sea scape]

Well it is almost Cinco de Mayo time to get out the cerveza and start cooking!
Here are some recipes just for the festivities...


This is what I gave the guys to eat on the road to venice.. these are great! You can make them hot or not..

Surfergirls 's Shrimp Tortilla roll-ups

1 Pound large shrimp with shells removed and deveined.
1/4 cup Cajun Blackened Seasoning for seafood
1/2 teaspoon Ground Red Pepper
1 jar of roasted Red pepper or you can roast them yourself.. by coating one large sweet pepper in oil and put on the grill until the skin is easy to remove.
6 (8-inch) flour tortillas
18 large spinach leaves or you can purchase the ones that are pre-washed in a bag.
1 medium avocado, peeled, seeded, and thinly sliced .. sprinkle the alvocado with lemon to keep it from turning black.
8 oz. package of cream cheese
Fresh Salsa... recipe follows.

combine shrimp and blackened seasoning in a heavy duty zip top bag toss to coat then chill for one hour.

Combine cream cheese, teaspoon of cajun seasoning and ground red pepper

thread shrimp onto skewers

coat food rack with pam or other nonstick cooking spray, place shrimp on rack with medium-hot coals. Cook covered for 10 minutes turning once. Once shrimp is done remove from skewers and set aside.

If you are going to roast the sweet red bell pepper you will do this with the shrimp. You just coat the pepper with a light oil like canola oil and place on the rack of the pit and turn occasionally, onece the skin is blistered and black , remove and discard skin and seeds cut pepper into thin strips. Set aside.

Spread cream sheese mixture enenly on one side of each tortilla. Place 3 spinach leaves on half of the cream cheese. Top spinach evenly with shrimp, red pepper strips and avocado slices.

Roll each tortilla tightly starting at the spinach side secure with tooth picks.

Slice each roll about 5 times to make bite size pieces.

You can substitute a pound fresh chicken tenders for the shrimp if you like.





FRESH SALSA

One small purple onion, quartered
2 Jalapeno peppers, seeded and quartered
2 cloves garlic
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon of salt
2 large diced tomatoes or 14 1/2 oz can diced tomatoes drained.

Place onion, jalapeno, garlic, cilantro, lime juice and salt in food processor.
Pulse 6 times or until finely chopped.

Mix the onion mixture and the tomatoes, cover and store in frige up to one week.

[sea scape]

Barbecued Fish Tacos
4 (8 inch) flour tortillas
1 pound amberjack or other lean , mild fish fillet
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of sweet/mild barbecue sauce
Sour Cream
Sliced green onions
Lime Wedges


Wrap tortillas in aluminum foil.

Bake at 350 degrees until heated

Sprinkle fish with salt and pepper, lightly brush each side with barbecue sauce. Place fish in a grill basket coated with cooking spray, I use olive oil.

Cook over medium coals covered for 5 minutes on each side or until done.
Flake the fish and then spoon evenly down the center of the tortilla top with sour cream and onion.. you can also use lettuce and tomatoes if you wish.. squeeze lime wedges over tortillas fold in half and enjoy!

[Proheat]

Surf-

Are these recipes the same things that you sent with us on the trip to Louisiana?

If so- they were excellent!

They were a little hot, but very good.

You should have been there when Admin.-John bit into one- he lit up pretty good!

Very good recipe!

[sea scape]

Surf-

Are these recipes the same things that you sent with us on the trip to Louisiana?

If so- they were excellent!

They were a little hot, but very good.

You should have been there when Admin.-John bit into one- he lit up pretty good!

Very good recipe!

Pro.. it is the VERY same dish.. but toned down a little
Sorry I got kinda carried away with the heat.. I just like it HOT..

[WAHOONBOX]

WE WERE FIGHTING FOR THE COVERED DISHES ON OUR TRIP!!!

THANKS FOR POSTING UP YOUR WORLD SURF!!!!

[divemaster]

these recipies sound great surf I am going to try them also wanted to add a tip I use when roasting peppers as soon as I take them off the grill I put them in a brown paper bag and roll the top down to close it for about 5 minutes the steam from the peppers helps in loosining the skin and they are much easier to peel

[sea scape]

these recipies sound great surf I am going to try them also wanted to add a tip I use when roasting peppers as soon as I take them off the grill I put them in a brown paper bag and roll the top down to close it for about 5 minutes the steam from the peppers helps in loosining the skin and they are much easier to peel

Thanks for the tip divemaster..

[Graceland]

We tried surfergirls recipe for salsa last night. Lisa brought the ingredients home with her. 1st mistake, letting her shop for them. Well she decides that a red onion is plenty close enough to a purple onion, BIG MISTAKE. I peeled that booger and it had me crying, and onions never make me cry. I figured once it got mixed in with tomoatoes and stuff it would tone it down. Lisa says to only use part of it in since it's so strong. Of course me being the manly man and thinking it would get toned down, I toss the whole thing in the food whizzer. That was my second mistake. I think Jean and Lisa cryed the rest of the night, I know my eyes watered for a good 2 hours after eating it. Other than that it was pretty good. Lisa's new motto is "If it ain't a Vidalia, I ain't using it".

[Chesney Land]

[QUOTE=sea scape;77099]Well it is almost Cinco de Mayo time to get out the cerveza and start cooking!
Here are some recipes just for the festivities...


This is what I gave the guys to eat on the road to venice.. these are great! You can make them hot or not..

Surfergirls 's Shrimp Tortilla roll-ups

1 Pound large shrimp with shells removed and deveined.
1/4 cup Cajun Blackened Seasoning for seafood
1/2 teaspoon Ground Red Pepper
1 jar of roasted Red pepper or you can roast them yourself.. by coating one large sweet pepper in oil and put on the grill until the skin is easy to remove.
6 (8-inch) flour tortillas
18 large spinach leaves or you can purchase the ones that are pre-washed in a bag.
1 medium avocado, peeled, seeded, and thinly sliced .. sprinkle the alvocado with lemon to keep it from turning black.
8 oz. package of cream cheese
Fresh Salsa... recipe follows.

combine shrimp and blackened seasoning in a heavy duty zip top bag toss to coat then chill for one hour.

Combine cream cheese, teaspoon of cajun seasoning and ground red pepper

thread shrimp onto skewers

coat food rack with pam or other nonstick cooking spray, place shrimp on rack with medium-hot coals. Cook covered for 10 minutes turning once. Once shrimp is done remove from skewers and set aside.

If you are going to roast the sweet red bell pepper you will do this with the shrimp. You just coat the pepper with a light oil like canola oil and place on the rack of the pit and turn occasionally, onece the skin is blistered and black , remove and discard skin and seeds cut pepper into thin strips. Set aside.

Spread cream sheese mixture enenly on one side of each tortilla. Place 3 spinach leaves on half of the cream cheese. Top spinach evenly with shrimp, red pepper strips and avocado slices.

Roll each tortilla tightly starting at the spinach side secure with tooth picks.

Slice each roll about 5 times to make bite size pieces.

You can substitute a pound fresh chicken tenders for the shrimp if you like.





FRESH SALSA

One small purple onion, quartered
2 Jalapeno peppers, seeded and quartered
2 cloves garlic
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon of salt
2 large diced tomatoes or 14 1/2 oz can diced tomatoes drained.

Place onion, jalapeno, garlic, cilantro, lime juice and salt in food processor.
Pulse 6 times or until finely chopped.

Mix the onion mixture and the tomatoes, cover and store in frige up to one week.[/QUOT

These sound like good recipes, I will definitely be trying these soon since it is Mardi Gras soon !!!!!!!!!!! There are a lot of parties in the works.