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Receta Shrimp & Persimmon Salsa in Toasted Corn Tortilla Cups

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Shrimp & Persimmon Salsa in Toasted Corn Tortilla Cups Recipe
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Ingredientes

  • Toasted Corn Cups:
  • Other hors d’oeuvres with shrimp or persimmons:
  • Cookin’ Canuck’s Pan-Fried Brie Cheese with Persimmon Salsa Canapes
  • Cookin’ Canuck’s Garlic Roasted Shrimp with Jalapeno Cocktail Sauce
  • Hedonia’s Coppa-Wrapped Persimmon
  • Recipe Girl’s Margarita Shrimp Bites with Southwestern Sauce
  • Rasa Malaysia’s Vietnamese Sugar Cane Shrimp (Chao Tom)
  • Shrimp & Persimmon Salsa in Toasted Corn Tortilla Cups
  • Toasted Corn Cups from Martha Stewart’s Hors d’Oeuvres Handbook
  • Toasted Corn Cups:
  • 12 6-inch yellow (if they’re 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:

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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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