WHAT TO DO WITH LEFTOVER SHRIMP CEVICHE RECIPES

Steps:

• In a large skillet, heat oil on medium heat and add the garlic and red pepper flakes.
• Sauté until golden, about 2 minutes being careful not to burn.
• Add shrimp and season with a pinch of salt and paprika.
• Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh parsley and divide equally in 4 plates.

Steps:

• In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
• Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
• Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.