Crispy Shrimp and Scallop Rolls - (Free Recipe below)

(No reviews yet) Write a Review
Seafoeggrlss - Recipes
1.00 LBS
Gift wrapping:
Options available
Calculated at Checkout
Serves: 12
Prep time:  20 mins
Cook time:  22 mins
Total time:  42 mins
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh or thawed spinach
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ⅛ teaspoon salt
  • 4 oz peeled, chopped shrimp
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • ⅓ cup cooked scallops
  • ¼ cup crabmeat
  • ½ tablespoon minced fresh parsley
  • ¼ teaspoon cayenne pepper
  • ¾ cup shredded Monterey Jack cheese
  • 2 tablespoons diced jalapeño chili (optional)
  • 6 flour tortillas, 6 inches across
  • 1 quart oil for deep frying
  • 1 pint cheese dip, guacamole or sour cream, to serve
  1. Cook the shrimp in boiling water for a couple of minutes or until pink.
  2. Heat the oil in a pan over a medium heat and add the red bell pepper and green onion.
  3. Cook for 5 minutes or until tender, stirring often.
  4. Dice the shrimp and scallops and add to the pan with the onion.
  5. Stir in the spinach, jalapeño if using, parsley, cumin, salt, cayenne, and chili powder.
  6. Cook for 5 minutes, and then remove from the heat.
  7. Stir in the cheese until it melts.
  8. Wrap the tortillas with a lightly moist cloth and microwave for a minute on high.
  9. Divide the seafood mixture between the tortillas and fold the ends up before rolling them tightly.
  10. Secure with toothpicks then arrange in a dish, cover with plastic wrap and freeze for 4 hours or until required.
  11. Heat the oil in a deep skillet to 375 degrees F.
  12. Deep-fry the frozen seafood rolls for 10 minutes each or until they are dark golden brown.
  13. Drain them on paper towels, then cut each across the middle, on the diagonal, and serve with cheese dip, guacamole, or sour cream.