Thursday, March 1, 2012


These are super easy to make and are mouth watering
delicious. I used lettuce when making mine as I didn’t have cabbage and carrots
on hand and used fresh salsa w/ diced onions and cilantro. Below is the full
recipe but feel free to change it up if you like.
½ cup Mayonnaise
1 Chipotle in Adobo , stemmed
½ cup plus 1 tablespoon Buttermilk
Kosher Salt and Fresh Ground Pepper
1 ½ tablespoons Unsalted Butter
½ small Green Cabbage, shredded (about 3 cups)
2 large Carrots, shredded
Veg oil for frying
24 large Shrimp (about 1 ¼ lbs), shelled and devined
2 cups Panko (Japanese bread crumbs)
12 Corn Tortillas, warmed
4 pickled Jalapenos, thinly sliced
½ small Red Onion, thinly sliced
½ cup coarsely chopped Cilantro leaves
2 ½ ounces queso fresco or mild feta, crumbled (½cup)
Lime wedges, for serving
In a food processor, blend the mayonnaise with the chipotle and 1 tablespoon
buttermilk. Season with salt and pepper and refrigerate.
Heat a large skillet until very hot. Add the butter, cabbage and carrots and
cook over high heat until the cabbage is browned in spots, about 2 minutes.
Season with salt and pepper and transfer to a bowl.
In a large saucepan, heat 2 ½ inches of vegetable oil to 350* F. In a
medium bowl, toss the shrimp with the remaining buttermilk. Coat each shrimp
with the panko in another bowl and fry
in batches until golden, about 2 minutes per batch. Drain on paper towels.
Spoon some cabbage into the center of each tortilla and top with a couple
fried shrimp. Drizzle with chipotle mayonnaise and sprinkle with some of the pickled
jalapenos, red onion, cilantro and queso
fresco. Serve with lime wedges.

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