Last night I wanted to try something different and decided to make shrimp tacos instead of our usual picata type shrimp. I decided to fry the shrimp and use corn tortillas and a spicy mayonnaise, hoping for the best. Well, they turned out delicious, at least to Larry and I. The boys weren’t so sure about them, but Matthew did eat all of his even if he was just trying to get strawberry sorbet as a dessert.
The Recipe:
enough shrimp for 3 shrimp per taco
flour blend (recipe below)
cumin
chili powder
salt
egg
lime juice
corn tortillas
mayonnaise
taco sauce
Tabasco sauce
Oil for frying
vegan cheese
GFCF “sour cream” if desired
cilanto (optional)
Clean and shell shrimp, including removing the tails.
In a shallow bowl mix eggs for an egg wash. In a separate bowl mix flour, cumin, chili powder and salt to taste. Dip shrimp in flour mixture, then into egg mixture and then back into flour mixture to get a nice even coating.
Heat oil in frying pan and fry shrimp in small batches until golden brown and cooked though, but not over cooked. Set aside to drain on a plate covered in paper towels or brown bags. Sprinkle with a small amount of lime juice – do not use much or they will get soggy.
Warm tortillas in microwave oven by placing them on a plate and covering with a damp towel and microwaving for 20 – 25 seconds.
Mix mayonnaise, additional cumin, additional chili powder, lime juice, taco sauce and Tabasco sauce to make a zesty mayonnaise. This is all to taste so add sparingly and taste often.
Lay tortillas flat, spread with a little mayonnaise mixture, add about 3 shrimp, vegan cheese, GFCF “sour cream” and cilantro. Fold tortilla and eat!
