Seashells
Chipotle-Rock Shrimp Salad with Corn and Red Peppers in Tortilla Cups

Rock shrimp is wonderful for stuffing and cold salads that are bound with cream cheese or mayonnaise. It is full of flavor and much more economical than the larger shrimp or prawns we know and love. Also, you don’t have too peel and devein rock shrimp, which is a real time-saver.

2 tablespoons vegetable oil
¾ pound (about 1 ½ cups) rock shrimp
½ teaspoon kosher salt
1/8 teaspoon pepper
½ cup cream cheese,(4 oz.)  room temperature
2 tablespoons chopped fresh cilantro
1 tablespoon plus 2 teaspoons lime juice
1 teaspoon minced canned chipotle chiles in adobo sauce (see note below)
½ teaspoon minced garlic
½ teaspoon dried oregano
¼ teaspoon onion salt
½ cup fresh uncooked corn kernels
1/3 cup diced red pepper
Three 8-inch flour tortillas
48 cilantro leaves for garnishing

Heat 1 tablespoon of the oil in a large sauté pan over high heat. Season the shrimp with 1/3 teaspoon of the kosher salt and the pepper. Sauté over high heat, stirring occasionally, until the shrimp turns pink, 2 to 3 minutes. Transfer to a strainer and let cool. When cool, chop coarsely.

Combine the cream cheese, cilantro, lime juice, chipotle chiles , garlic, oregano, and onion salt in a medium bowl. Stir until well combined. Add the corn, red pepper, and shrimp. Refrigerate until slightly chilled.

Preheat the oven to 350°F.

Place the tortillas in a stack and trim the edges to form a 6-inch square. Brush both sides of each tortilla with the remaining 1 tablespoon oil. Restack the tortillas and cut each into 16 squares.

Press each square firmly into the bottom of miniature (1-inch cup) muffin tins. Season with the remaining ¼ teaspoon kosher salt. Bake until golden brown, about 10 minutes. Let cool.

To Assemble: Fill each tortilla cup with 1 teaspoon of the shrimp mixture. Garnish with a cilantro leaf and serve.

Do-Ahead Tips: The shrimp salad can be prepared 1 day in advance. The tortilla cups can be prepared up to 5 days in advance and stored in an airtight container. Assemble as directed.

Note: Canned chipotle chiles in adobo sauce can be found in supermarkets and Latino specialty markets. The can also be purchased by calling Chile-Today and Hot-Tamale, Inc. at 800.468.7377.

Yield: 48 tortilla cups.