Prep time: 20-25 min.
cook time: 25-30 min.
Serves: 6-8 small softshell tacos
You can use your favorite tortilla shells, I like the small white corn tortillas. They are a nice and light.
Ingredients to prepare the shrimp
1lb. medium shrimp peeled/deveined (16-20 shrimp)
1c. flour
2 beaten eggs
4tbls. cornstarch
3/4c. A. P. flour
1/2 tsp. salt pepper
1/2tsp. garlic salt
1/2tsp. chili powder
Canola oil
Dutch oven or a large cast iron skillet
(you may also grill them)
Directions:
Make sure all of shrimp is cleaned, deveined and tails on and ready for the dredging station.
beaten 2 eggs in a medium bowl.
In a mixing bowl add flour, cornstarch, salt, pepper, garlic salt and chili powder.
Fill your Dutch oven or iron skillet with canola oil about 2 inches. Start heating the oil to about 350 degrees.
start dredging the shrimp.
use tongs to pick up the shrimp and dip into the beaten eggs and then dip into the flour mixture.
set the coated shrimps on a tray until you have completed the shrimp dredging.
when the oil is good and hot at 350 degrees slowly drop the shrimps into the hot oil away from you so not to splash yourself. Do small batches at a time so the oil doesn't drop too much in temp.
fry the shrimp 1-2 minutes on each side until just pink.
You may also grill the shrimp, brushed with olive oil and seasoning, without all the dredging, if your not looking to fry them.
I, myself love the extra texture.
when they are finished lay them on a paper towel to drain.
Slaw
1/2 cabbage thinly sliced
1/4c. freshly chopped cilantro
1 jalapeno finely diced
1/2c.finely diced red peppers
Salt pepper
cilantro-lime crema
add 1/2 cabbage thinly sliced, chopped cilantro, diced jalapeno, red peppers and salt and pepper.
Drizzle enough cilantro-lime crema that the slaw is just covered. You want it lightly coated, not too heavy.
Crema is usually in the Mexican cheese section at your local grocery store or you can make your own.
Cilantro-Lime Crema
1/2c. sour cream
3 tbsp. of table cream
1/2 juice of a lime
1/3c. cilantro
1 small garlic clove
pinch salt and pepper
Add the garlic clove, cilantro and lime juice to the mini chopper until finely chopped.
Add the sour cream and table cream with salt and pepper to taste. Give it a quick blend. Refrigerate in a squeeze bottle until ready for use.
Nicole's Pico!
2 vine ripened tomatoes diced
1/4c red onion diced
1 large jalapeno seeded & diced
1/4c chopped fresh cilantro
1 juice of a freshly squeezed lime
salt & pepper to taste
1/2 tsp. ground cumin
Give it a toss to make sure the flavors are incorporated together.
added extra toppings:
1/2c. crumbled cotija cheese
2 sliced avocados
You can warm the tortillas up in the oven wrapped in tin foil or grill those tortilla shells on a hot grill pan or on the bbq, just enough to leave those nice grill marks. It will give them a charred, smoky flavor.
Let's build those tacos!!
Add 2 thin slices of avocados
layer 2-3 shrimps over the avocados
a topping of Slaw
Nicole's Pico
crema
then top with cotija cheese crumbles and a few cilantro leaves
bon-appetite!
I am leaving links to my https://www.thetarnishedapple.com/post/grilled-pineapple-pic-de-gallo
These are two other of my Pico dishes that I use a lot on my tacos and Mexican salads, rice dishes, wraps, bbq chicken and fish.
Enjoy and feedback is always welcome!!
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