Saturday, May 2, 2020

Rosie Makes Shrimp Tacos.

Let's make shrimp tacos.

I always have frozen shrimp on hand and I had thawed out two packages yesterday, peeled and de-tracted both (That's the digestive tract, not a vein, so I de-tract, not de-vein.), and boiled half the shrimp and made a sinus-clearing cocktail sauce to go along with it.  I was saving the second batch for the next day, not sure what I wanted, but then YH came up with the shrimp taco idea, and everything came together.

Checking out my pantry and fridge, I found:
6-inch flour tortillas

And now I have a plan.
First, I'm going to make a cole slaw.  Next, I'll fry up the tortillas - some puffy, some not. Then I'm battering and frying the shrimp.  And then I'll spoon some cole slaw inside the fried tacos, tuck in some fried shrimp, drop in some pineapple chunks and chopped onion, and sprinkle on some cilantro which I have growing all over the garden.  And that's my plan.

For the cole slaw, I shredded some cabbage along with a carrot, and then I made a dressing with mayo, sour cream, buttermilk, cider vinegar, sugar, and salt and pepper.  (I like the tang of the buttermilk.) You've made cole slaw before.  You can figure out the amounts. Also, sometimes I put the cabbage in a mini-processor and pulse it a few times.  Mr. H. prefers this texture to the shredded.

For the fried shrimp, I've got a 3-step process going on.
Flour for the first step.
Beaten eggs for the second..
And the third step is a mixture of:
     1/3 cup corn meal
     1/3 cup flour
     1/3 cup breadcrumbs
     1 TB oregano
     1 TB cumin
     1 TB cayenne

Shrimp go into the flour first, then the eggs, and then the corn meal mixture.

Heat a large pan of peanut oil to 375° and fry the shrimp in batches for about 60-90 seconds.

For the taco, you can either fry a tortilla or hold a tortilla over a flame to char it a bit.  I like mine fried.  If you want a puffy taco, have the oil very hothothot (400°+) and the taco will puff up like a balloon.  Drain the tacos on paper towels.

Then spoon in the cole slaw along with some pineapple chunks.  Tuck in the shrimp and sprinkle on some cilantro and a little chopped onion.

And there's your shrimp taco.


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