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Correo Electrónico
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Ingredientes
- Toasted Corn Cups:
- Other hors dâoeuvres with shrimp or persimmons:
- Cookinâ Canuckâs Pan-Fried Brie Cheese with Persimmon Salsa Canapes
- Cookinâ Canuckâs Garlic Roasted Shrimp with Jalapeno Cocktail Sauce
- Hedoniaâs Coppa-Wrapped Persimmon
- Recipe Girlâs Margarita Shrimp Bites with Southwestern Sauce
- Rasa Malaysiaâs Vietnamese Sugar Cane Shrimp (Chao Tom)
- Shrimp & Persimmon Salsa in Toasted Corn Tortilla Cups
- Toasted Corn Cups from Martha Stewartâs Hors dâOeuvres Handbook
- Toasted Corn Cups:
- 12 6-inch yellow (if theyâre very pliable) or white corn tortillas
- 3 tbsp canola oil
- Shrimp & Persimmon Salsa:
- 12 oz. peeled and cooked shrimp, roughly chopped
- 1 medium Fuyu persimmon, cut into 1/2-inch dice
- 2 tsp fresh lime juice
- 2 tbsp chopped cilantro, plus more for garnish
- 1/4 tsp red chile flakes (or more to taste)
- Salt and pepper to taste
- Toasted Corn Cups:
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 433g | |
| Calories 769 | |
| Calories from Fat 429 | 56% |
| Total Fat 48.39g | 60% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.17g | |
| Cholesterol 526mg | 175% |
| Sodium 521mg | 22% |
| Potassium 749mg | 21% |
| Total Carbs 10.26g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.23g | 1% |
| Protein 71.44g | 114% |
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