Tortilla Shrimp With Mexican Cocktail Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is so good. Can make the cocktail sauce aone for a mexican twist on seafood. Personal preference is to leave out the relish....can't quite figure out what it is doing in here. But I am posting the recipe the original way I received it. Ingredients:
12 ounces tomato ketchup |
2 ounces prepared horseradish |
1 lemon, juice of, freshly squeezed |
1 lime, juice of, freshly squeezed |
1/4 cup dill pickle relish |
1/4 cup chopped fresh cilantro |
1 teaspoon worcestershire sauce |
salt and pepper |
jumbo shrimp, peeled and de-veined (leave tail on) |
1 (1 1/4 ounce) package taco seasoning |
1 1/2 cups all-purpose flour |
1 tablespoon cornstarch |
1 cup ice cold water |
4 cups japanese-style bread crumbs |
1 cup finely crushed tortilla chips |
Directions:
1. Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.
2. Wash shrimp, pat dry and toss in a bowl with the taco seasoning, set aside.
3. In another bowl combine flour, cornstarch and water.
4. In a separate bowl combine breadcrumbs and tortilla chips.
5. Holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture.
6. Reserve battered shrimp in freezer or refrigerator until ready to fry.
7. Fry in hot oil until golden brown.
8. Drain and serve with cocktail sauce.
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