Thursday, February 21, 2013

Shrimp Taco Bites

Oh I love shrimp, especially fried shrimp. I know I've confessed my love for shrimp tacos right? Oh there is a  local restaurant here that makes them to my perfection. These are similar, but they are bite size and perfect for parties. I served these with some other goodies on Super Bowl night. Let's just say my husband and I gobbled them all up!! I am entering this recipe in a contest hosted by Mission Foods. Enjoy!

Shrimp Taco Bites

fried shrimp (you can use storebought if you prefer)
1/2 pound shrimp peeled and deveined with tails left off
1/2 cup milk
1/2 cup buttermilk (make your own here)
1/4 cup hot sauce
1 cups self-rising flour (substitute here)
1/8 cup self-rising cornmeal
1 tablespoons coarse ground black pepper
1 teaspoon salt
Oil, for frying

jalapeno lime mayo
1/4 cup mayonaise
1/2 jalapeno pepper, stemmed, seeds removed and finely chopped
1/2 teaspoon lime juice
1/2 teaspoon minced garlic
1/8 teaspoon salt
pinch dried crushed oregano

8 ounces pico de gallo (storebought or make your own)
Burrito Style Soft Tortillas (I used Mission Super Soft Tortillas)

To prepare jalapeno lime mayo:
Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.

To prepare the shrimp:
Preheat oil to 375 degrees F. I don't have a deep fryer and I don't have a thermometer for this, so I heated about an inch of oil, in a skillet, on medium high heat, then lowered it down to medium after cooking a couple of batches. 

Line a baking tray or plate with paper towels and set aside. In a shallow bowl, whisk together milk, buttermilk and hot sauce. In a separate shallow bowl, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. If you're using a skillet instead of a deep fryer like me, you may want to flip the shrimp halfway through to make sure both sides get golden brown. Remove shrimp from oil with a slotted spoon and drain on the paper towel lined baking tray.

To prepare taco bites:
While shrimp is cooking, preheat your oven to 450 degrees F. Prepare your tortillas. First you'll want to spread the jalapeno lime mayo on your tortilla. Next, using a pizza cutter, cut the tortillas into 1 inch wide and about 4 inches long strips. You'll get about 8-10 per burrito style tortilla.

Once the shrimp is ready, place one shrimp on top of a strip of soft tortilla, top it with a little bit of pico de gallo, roll it up, and secure it with a toothpick. Place on an ungreased baking sheet. Continue process until you've used all of your shrimp.

Place in preheated oven for 4-6 minutes until tortillas are golden in color.

To serve, remove toothpicks and place on a serving dish. Try not to eat all of them before your guests arrive!

1 comment:

SkinnyMommy said...

So cute and fun and tasty!


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