Crispy Shrimp Tacos

Ingredients:
1 Tbsp olive oil
1/2 medium sweet onion, cut into 1/4-inch dice
2 garlic cloves, crushed or finely chopped
Preferred spicy chiles to taste, usually about 2 jalapenos, finely diced
1 tsp ground cumin
3/4 lb tomatoes (about 2 medium sized tomatoes), diced into 1/4-inch or run through food processor’s coarse grating disc
1 lb shrimp, peeled, deveined and cut into 1/2-inch pieces
3 to 4 Tbsp chopped fresh cilantro
Sea salt to taste
12 thin corn tortillas
Oil for frying (enough to have a depth of 2 inches in your pan), preferrably grape seed or peanut oil

For Tomato broth:
3/4 lb ripe tomatoes, roughly chopped
1/2 medium sweet onion, roughly chopped
2 cloves garlic, peeled and roughly chopped
1 Tbsp olive oil
2 cup chicken or shrimp broth

Sea salt to taste

Instructions:
Make the filling
In a large saute pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, @ 3-4 minutes, then add garlic, chilies, and cumin and cook for another minute.

Add the tomatoes and cook, stirring occasionally, until it reduces to a thick sauce, about ketchup consistency. Add the shrimp and cook for one minute. Remove from heat and allow to cool. Stir in cilantro and season with sea salt to taste.

If serving with Tomato Broth, make now. *recipe follows

Heat the oil to about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil. Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil to soften then. Pat dry with paper towels and pile them into a single stack.

Spoon 3 T of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.

Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.

Tomato Broth Recipe
Also from Rick Bayless’ Fiesta at Rick’s. Makes enough for 12 tacos.

Combine tomatoes, onion, and garlic in a blender. Puree until smooth.

Heat the olive oil in a medium saucepan. When hot enough to sizzle a drop of the puree, add all of the puree, cook and stir until noticeably thicker and darker, @ five minutes. Add the broth, bring to a boil and simmer on medium-low for 30 minutes. It should have a “soupy” consistency. Add a little water if necessary. Season with sea salt to taste.

Recipe by Rick Bayless