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Garlic Shrimp and Potato Tortilla Bites
Ingredients
- 3 T extra virgin olive oil
- 6 cloves garlic, finely minced
- 1 large sweet onion, cut into ¼ inch dice
- 1 lb Yukon Gold potatoes, cut into ½ inch dice
- ¾ cups chicken stock
- 3 T smoked paprika
- 3 t dried oregano
- 2 t Kosher salt
- ¼ t fresh cracked black pepper
- Olive oil for greasing pan
- 3 T fresh thyme leaves
- 2 lbs shrimp, peeled deveined, and cut into ¼ in pieces
- 8 large eggs, lightly beaten
Instructions
- Preheat oven to 350 degrees.
- In a large heavy skillet, add oil and heat over medium-high heat.
- Add onion and cook until softened and lightly golden, about 6-8 minutes.
- Add garlic and cook for 1 minute
- Add potatoes, chicken stock, paprika and oregano, stirring well to combine.
- Bring potato mixture to a boil, reduce heat to simmer and cover skillet.
- Cook until potatoes are tender, stirring once or twice, about 10-12 minutes.
- Taste and season with salt and pepper.
- Fit a 13x9x2 inch baking dish with aluminum foil and generously brush the bottom and sides with olive oil.
- Pour potato mixture into prepared baking dish and add shrimp, stirring well to combine.
- Pour beaten eggs over potato/shrimp mixture, stirring gently to combine.
- Place baking dish in preheated oven and bake until eggs are set, about 20-22 minutes.
- Remove pan from oven and let cool.
- Run a thin, flexible knife around the edge of the tortilla to loosen, place a cutting board on the top of the pan and flip to release tortilla.
- Carefully peel foil away from tortilla and cut into 2-in squares with a serrated knife.
- Place tortilla bites on a serving platter and garnish with thyme leaves.
- Insert a hors d’oeuvre skewer in each and serve immediately.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/