Shrimp Salbutes
Delicious puffy, soft corn tortillas served with fresh shrimp, tomato, and a side of shredded cabbage.
45 min
Medium
Yucateca
2 servings
The story behind
This recipe takes me straight to a relaxed outdoor dinner. What makes these salbutes special is the texture of the tortilla, which must remain soft but with that characteristic slight puffiness. Combining them with shrimp and the fresh touch of tomato is a winning choice. Served on a rustic tray and accompanied by plenty of cabbage, they are the perfect dish to share and enjoy the flavors of the sea at home with the traditional yucatecan flavor.
Instructions
-
1Prepare the dough by forming small balls and pressing them into tortillas that are not too thin.
-
2Fry the tortillas in hot oil just enough for them to puff up and stay soft, without letting them brown too much.
-
3Drain the excess oil and place the tortillas on the serving tray.
-
4Season the shrimp with salt and pepper, and place them generously on each salbute.
-
5Add a slice of fresh tomato on top of the shrimp.
-
6Serve with shredded cabbage on the side to provide freshness and a crunchy texture to the dish.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account