Spicy Shrimp Ceviche Cups
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.