Seafood Tostada Bites

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 (8 inch) flour tortillas
• 1 cup vegetable oil
• 4 tablespoons unsalted butter
• 1 leeks, and pale green parts, halved lengthwise and thinly sliced crosswise or 2 -3 scallions, both & green parts, thinly sliced crosswise
• 24 shelled and deveined small shrimp (about 1/2 pound)
• 1/2 lb sea scallops, cut into 1/2-inch pieces
• 1/2 lb lump crabmeat
• salt
• fresh ground pepper
• crushed red pepper flakes (optional)
• 3/4 cup dry wine
• 2 tablespoons minced parsley

Recipe

• 1 on a cutting board, cut the tortillas into 24 triangles, about 3/4 inch.
• 2 in a medium skillet, heat the oil over moderately high heat.
• 3 add the tortilla triangles and fry until golden, 1 minute.
• 4 using a slotted spoon, transfer the tortillas to a paper towel–lined plate.
• 5 in a large, deep skillet, melt 1 tablespoon of the butter.
• 6 add the leek or scallion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
• 7 stir in the shrimp, scallops and crab and season with salt, pepper, & crushed red pepper flakes.
• 8 add the wine and simmer just until the shrimp are pink, about 2 minutes.
• 9 using a slotted spoon, transfer the seafood to a bowl.
• 10 add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes.
• 11 return the seafood to the pan and toss to coat.
• 12 spoon the seafood into chinese soup spoons or shot glasses, garnish with the tortilla triangles.
• 13 serve at once.
• 14 *the fried tortilla triangles can be kept overnight in an airtight container. the cooked seafood can be refrigerated for up to 4 hours. .