Friday, June 17, 2016

Battered shrimp tacos

Tonight's Menu
Crispy battered shrimp tacos with sliced avocado
Grapefruit orange salsa
Jalapeno cream

Tacos, the traditional Mexican dish made of corn tortilla folded around a simple filling for a weeknight meal or a more elaborate filling fit for an extravagant night of entertaining, are just right for almost any occasion. This version here fits the extravagant bill.
Crispy fried shrimps inside a corn tortilla drizzled with a spicy jalapeno cream and a side of tangy crunchy grapefruit orange salsa - colorful, flavorful spread. I love using fruit in savory dishes like this specially in summer. Certainly adds a lot of color to the plate. Feast for the eyes even before it hits your taste buds.
All the flavors and textures work very well together here. The pairing of crispy fried shrimp with the juicy sweet and sour orange salsa, crunchy cabbage, crisp radish, gentle heat of the jalapenos, silky avocado slices with a drizzle of the jalapeno cream in these tacos is simply divine. A must try.
Crispy battered shrimp tacos 
8 small corn tortillas
Battered shrimp (recipe below)
Shredded cabbage
Thin avocado slices
Thin slices of radish
Jalapeno rings (optional)
Jalapeno cream (recipe below)
Orange grapefruit salsa (recipe below)
  1. Warm up the tortillas in a hot griddle till lightly crisp.
  2. Place 2 fried crispy shrimps in it.
  3. Top with some shredded cabbage, sliced radish and avocado. 
  4. Drizzle a tsp if the jalapeno cream on top.
  5. Add some jalapeno rings on top if you prefer a spicy taco.
  6. Serve with a side of orange grapefruit salsa.
Crispy battered shrimp
Ingredients: (For 8 tacos)
24 raw shrimps
3/4 cup flour
1/3 tsp baking powder
Salt to taste
Freshly ground black pepper
Water to make a batter
Oil for frying
  1. Heat oil in a pan for frying.
  2. Remove the shell and vein from the shrimps. 
  3. Make a thick batter of pancake like consistency with flour, baking powder, salt  pepper and water.
  4. Dip the prepared shrimp in the batter and coat it evenly with the thick batter. Drop them in the hot oil and fry for 2-3 minutes on both sides. Remove the fried shrimp on a plate lined with paper towel to remove excess oil.
  5. Keep them there until ready to serve.
Orange grapefruit salsa
Ingredients: (For 8 tacos)
2 ruby red grapefruits
2 navel oranges
1 small red onion
Handful fresh mint and coriander
1 jalapeno pepper
Salt to taste
Freshly ground black pepper
  1. Peel and chop the grapefruit and oranges into small bite sized pieces. Do this in a bowl to catch all the juices that will flow as a result of chopping. 
  2. Chop onion, jalapeno, mint and coriander. 
  3. Add these to the chopped citrus fruit. Add salt and pepper to taste and mix well.
  4. Taste. If the fruit is sour enough then your salsa is ready. Sometimes the oranges and grapefruit are sweeter than you want. In that case add some lime juice to taste. Cover.
  5. Refrigerate until ready to serve.
Jalapeno cream
1 tbsp mayonnaise
1 tbsp sour cream
3-4 tbsp lime juice
1 tsp lime zest
1 large clove of garlic, grated
1/2 jalapeno pepper minced fine
3-4 sprigs of fresh coriander, chopped fine
Salt to taste (Remember mayonnaise has salt, so use sparingly)
  1. In a small mixing bowl, mix together all the above ingredients. It should be a pourable consistency. 
  2. Refrigerate until ready to serve.

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