Mini Tortillas with Tomato, Shrimp and Cream Cheese

Ingredients

• 200 g wheat flour
• 0.5 tsp Salt
• flour (for dusting the work surface)
• 16 shrimp (prepped, with tail segment)
• 2 Tomatoes
• 1 Shallot
• 1 Garlic clove
• 0.5 chili pepper
• 1 tsp chopped parsley
• 125 g crème fraîche
• Salt
• white pepper
• Lemon juice
• oil (for frying)

Instructions

1. 1.

   Mix flour and salt, then knead with 80-100 ml lukewarm water into a medium‑firm dough. Cover and let rest in a warm place for about 2 hours. Roll the dough thinly on a floured surface and cut out 24 round tortilla pieces (diameter ~5–6 cm) using a cutter. Quickly brown each side in a non‑stick pan without fat. Remove and cool.

2. 2.

   Season the crème fraîche with salt, pepper, and a splash of lemon juice.

3. 3.

   Blanch the tomatoes, shock them, peel, core, and dice into small cubes. Peel and finely chop the shallot and garlic clove. Wash the chili pepper, pat dry, remove seeds and white membranes, then finely mince the flesh. Mix tomato cubes with minced shallot, garlic, chili, and half the parsley. Season with salt, pepper, and lemon juice. Pat shrimp dry, quickly sear in oil for about 1 minute on each side, remove from heat, and season with a little lemon juice.

4. 4.

   Layer by placing a mini tortilla with some tomato mixture, topping it with another tortilla, adding a sautéed shrimp, garnishing with a dollop of seasoned crème fraîche, and sprinkling parsley on top.