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Masa Crusted Shrimp and Poppers

Don't reserve your corn masa only for tortillas! Experiment a little and create new recipes to share with your friends and family.
Course Appetizer
Cuisine Mexican
Servings 6 appetizer servings

Ingredients

Shrimp

  • 11-12 jumbo shrimp, cleaned, leave tails on, uncooked. I used red Argentina style shrimp in the video If using shrimp, pat them dry of any excess moisture before seasoning and covering with masa.
  • 1-2 tbsps. your favorite chile lime seasoning

Jalapeños

  • 6-7 extra-large jalapeños at least 3 inches long
  • 6 ounces colby jack cheese shredded
  • 2/3 cup finely chopped bacon crumbles previously cooked
  • 2 cups plus 1 tablespoon vegetable oil

Masa

  • 1 1/2 cups masa harina
  • 3/4 teaspoon salt
  • 1 cup hot water
  • 1/2 cup warm salsa roja, see recipe link in notes

Pico de Gallo

  • 4 Roma tomatoes seeded, diced
  • 1-2 serrano peppers minced
  • 1/3 cup white or red onion diced
  • 1/4 cup cilantro chopped
  • Juice of 2 key limes
  • salt to taste
  • 1/3 teaspoon pepper

Instructions

  • Preheat a medium nonstick skillet to medium heat for 5 minutes. Drizzle 1 tablespoon of oil onto jalapeño peppers, then add to heated skillet. Cook the peppers until most sides have blackened slightly and skin blisters. Remove from heat and let them cool.
  • In a medium bowl, combine the masa harina and salt. Gradually mix in the the salsa roja, then gradually the hot water until dough forms. Depending on how many peppers you have, roll enough tortilla size masa balls to cover each popper or shrimp. Transfer to a plate and cover with plastic wrap. Combine all of the ingredients for the pico de gallo, taste for salt, cover and set aside.
  • Once peppers have cooled, slice them in half horizontally and clean out all the seeds and veins. Preheat the 2 cups of oil to medium heat for 5 to 6 minutes. Fill each pepper with shredded, compact cheese and some bacon crumbles. Take a dough ball and flatten it in the palm of your hand (about 3 inches wide), place the filled pepper in the center and gently mold the masa around, leaving the stem exposed. Repeat until all peppers are wrapped. PS, you could leave the peppers whole and stuff them, but I find halves work best.
  • Fry a few peppers at a time, turning as needed, about 5 minutes total time. Drain onto plate lined with paper towels or keep warm in a preheated 200-degree oven until ready to serve. Serve with pico de gallo and or tomatillo avocado salsa.

Notes

Salsa Roja Link https://pinaenlacocina.com/salsa-roja-collection/
Make sure your masa is seasoned well for the better flavor in the end. Try to apply and even thin layer that is not too thick.