Oven-Roasted, Molespiced Shrimp on Fried Blue Corn Tortilla Chips with Three-Pepper Salsa

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Credit: David Russo, CCC, chef instructor, Ivy Tech State College, South Bend, Ind.
The National Culinary Review, December 2003


1 pound (26-30 count) shrimp
1/4 cup Terra Spice Company Mole Spice Rub
1/4 cup oil
1 red bell pepper
1 yellow bell pepper
1 jalapeño pepper
2 tablespoons fresh lime juice
2 tablespoons minced cilantro
Salt, to taste
1/2 cup mustard
1/2 cup mayonnaise
30 blue corn tortilla chips


Method: Preheat oven to 500°F. Peel and devein shrimp. Combine Mole Spice Rub and oil, and mix until a smooth paste forms. Toss shrimp in paste and allow to marinate for several hours. While the shrimp are marinating, prepare salsa. Remove seeds from all peppers; cut red and yellow peppers into brunoise and mince the jalapeño. Combine peppers in bowl with lime juice and cilantro. Adjust seasoning with salt and more lime juice if necessary. Spread shrimp on half sheet pan in a single layer and roast in oven until just cooked through, approximately 3 to 5 minutes. Remove from oven and immediately chill to prevent overcooking. To assemble the canapé, combine mustard and mayonnaise and place mixture in a squeeze bottle. Pipe a small dollop of mustard- mayonnaise mixture on each tortilla chip. Place one shrimp on top of spread, and garnish with a very small amount of salsa. Serve immediately.


26-30 canapés


Appetizer, Seafood, The National Culinary Review

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