Shrimp and Tomato Migas

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  • Total Time

    Prep: 25 min. Cook: 25 min.


  • Makes

    6 servings

  • Ingredients

  • 6 tablespoons canola oil, divided
  • 8 corn tortillas (6 inches), cut into 1/2-inch pieces
  • 2 cups cherry tomatoes
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1 can (15-1/4 ounces) southwest corn with poblano and red peppers, drained
  • 8 large eggs, beaten
  • 2 cups shredded pepper jack cheese
  • 4 tablespoons minced fresh cilantro, divided
  • 1 cup sour cream
  • 2 medium limes, cut into wedges
  • 3 tablespoons queso fresco, crumbled
  • Directions

  • In a 12-in. cast-iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat. Add tortillas; cook and stir until crisp, 4-5 minutes. Remove and set aside. In the same skillet, heat 2 tablespoons oil. Add tomatoes; cook and stir 3 minutes. Add shrimp, 1/4 teaspoon salt and pepper; cook until shrimp turn pink, 6-8 minutes. Remove and keep warm.
  • In the same skillet, heat remaining 1 tablespoon oil. Add onion; cook and stir until crisp-tender, 6-7 minutes. Add corn; heat through. Whisk eggs and remaining 1/2 teaspoon salt. Pour into skillet; cook and stir until eggs are thickened and no liquid egg remains. Stir in shredded cheese, 2 tablespoons cilantro and reserved tortilla pieces.
  • Serve shrimp mixture with eggs, sour cream, queso fresco, limes and remaining 2 tablespoons cilantro.
  • Nutrition Facts

    1 serving: 648 calories, 44g fat (15g saturated fat), 392mg cholesterol, 933mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 35g protein.
    Source: Read Full Article