Can we handle another 'sticky'????
What's everyone doing for Memorial Day?? I'm disappointed my b'day is on Tuesday this year - not during the holiday!!!!
For sure on the list is the old family favorite Asian Ribs and corn on the cob.
Saw this on F&W newsletter the other day and sure sounds good AND it is a Grace Parisi recipe.
Seafood Tostada Bites
Two 8-inch flour tortillas
1 cup vegetable oil
4 Tbs unsalted butter
1 leek, white and pale green parts, halved lengthwise and 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 and freshly ground pepper
3/4 cup dry white wine
2 Tbs minced parsley
1. On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel–lined plate.
2. In a large, deep skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. 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. Return the seafood to the pan and toss to coat.
3. Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles and serve at once.
4. Make Ahead The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. Suggested Pairing - Light, nectariney Pinot Grigio.
Source: Grace Parisi , F&W 5/21/13
![[Image: 200910-r-seafood-tostada_zps269549f1.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20PICTURES%202013%20MARCH%20THRU%20DEC/200910-r-seafood-tostada_zps269549f1.jpg)
What's everyone doing for Memorial Day?? I'm disappointed my b'day is on Tuesday this year - not during the holiday!!!!
For sure on the list is the old family favorite Asian Ribs and corn on the cob.
Saw this on F&W newsletter the other day and sure sounds good AND it is a Grace Parisi recipe.
Seafood Tostada Bites
Two 8-inch flour tortillas
1 cup vegetable oil
4 Tbs unsalted butter
1 leek, white and pale green parts, halved lengthwise and 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 and freshly ground pepper
3/4 cup dry white wine
2 Tbs minced parsley
1. On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch. In a medium skillet, heat the oil over moderately high heat. Add the tortilla triangles and fry until golden, 1 minute. Using a slotted spoon, transfer the tortillas to a paper towel–lined plate.
2. In a large, deep skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the shrimp, scallops and crab and season with salt and pepper. Add the wine and simmer just until the shrimp are pink, about 2 minutes. Using a slotted spoon, transfer the seafood to a bowl. 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. Return the seafood to the pan and toss to coat.
3. Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles and serve at once.
4. Make Ahead The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. Suggested Pairing - Light, nectariney Pinot Grigio.
Source: Grace Parisi , F&W 5/21/13
![[Image: 200910-r-seafood-tostada_zps269549f1.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20PICTURES%202013%20MARCH%20THRU%20DEC/200910-r-seafood-tostada_zps269549f1.jpg.html)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
