… and right along comes also a shrimpy version of the minitortillas. I must say, I love these. You have something solid in your mouth (let’s face it, vegetables don’t give the same feeling) without using too much of your daily allowed calories.
- soft tortillas
- yellow peppers
- flat leave parsley
- maldon salt
- olive oil
- cut out again the tortillas like you did for the other recipe (with the metallic microbowl, or you could even use scissors) and heat them in a pan (no oil needed here);
- brush the grill pan with a teaspoon of oil, heat and cook the shrimps;
- in another pan, add a teaspoon of oil, heat, add the chopped shallots, the chillis and the finely chopped yellow peppers, season, let them caramelize just a tiny bit and then start adding some water to soften them, when they’re ready add the chopped parsley and season a little more;
- prepare the minitortillas putting the peppers first and then the shrimps on top.