Crispy Rolled Shrimp Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 tablespoon corn oil
1/2 sweet onion, diced
2 cloves garlic, chopped
2 jalapenos, finely diced
1 teaspoon cumin, toasted and ground
2 medium tomatoes, diced or one (15 ounce) can diced tomatoes
1 pound shrimp, peeled, deviened and cut into 1/2 inch pieces
salt and pepper to taste
1 handful cilantro, chopped
12 (4 inch diameter) corn tortillas
oil for frying
Tomato Broth:
2 medium tomatoes, diced or one (15 ounce) can diced tomatoes
1/2 sweet onion, diced
2 cloves garlic, chopped
1 tablespoon corn oil
2 cups chicken or shrimp broth
salt to taste
Instructions:
Servings: makes 2-4 servings
Heat the oil in a pan over medium heat. Add the onions and saute until tender, about 5-7 minutes. Add the garlic, jalapenos and cumin and saute until fragrant, about a minute. Add the tomatoes and simmer until the sauce thickens, about 2-3 minutes. Add the shrimp and cook for a minute. Remove from heat, season with salt and mix in the cilantro.
Heat the oil in a pan to 350F-375F. Dip the tortillas in the oil two at a time until soft, about 10 seconds, and place them in a stack on paper towels. Place 3 tablespoons of the shrimp mixture on each tortilla, tightly roll it up and skewer with a toothpick to keep sealed. Fry in the oil until golden brown on both sides, about 1 1/2 minutes per side.
Tomato Broth:
Servings: makes 1 cup
Puree the tomatoes, onion and garlic in a food processor. Heat the oil in a pan over medium heat. Add the tomato puree, bring to a boil and simmer until it thickens, about 5 minutes. Add the broth, bring to a boil, reduce the heat to medium-low and simmer, covered, for 30 minutes. Season with salt to taste.
From closet cooking.com