Crispy Shrimp Tacos with grilled Corn Salsa

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Hot temperatures, where do you wanna be? The beach, preferably with a mojito in your hand and tacos on a plate in front of you!
What gives you a better feeling of the beach, than spicy and crispy shrimps and corn?

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Ingredients

For 4 people

Cajun spiced shrimps:

  • 200gr shrimp (shelled and deveined)
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chinese 5 spice
  • 1/2 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 200ml buttermilk
  • cornstarch, AP flour

Grilled Corn – Salsa:

  • 1/2 red onion
  • 1 raw corn on the cob
  • 2 tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp lime juice
  • 1/2 tbsp maple syrup
  • 6 coriander leaves
  • red chilli according to taste

Avocado Cream

  • 2 avocados
  • 1 Tbsp sour cream
  • 5 coriander leaves
  • 1Tbsp lime juice
  • salt, pepper

Garnish

  • 1 lime
  • 1 pack tortillas
  • 1 red chilli
  • 1/2 head of lettuce
  • Tortilla chips/Doritos

Method:

  1. Mix the smoked paprika, garlic, onion, chinese 5 spice and cumin powder together.
    Stir in the spices into a mixture of 70% cornflour and 30% AP-flour.
    Add the cayenne pepper to the buttermilk and salt and pepper the shrimps.
  2. Place the shrimps in the buttermilk and let them sit for at least half an hour.
    The acidity of the milk will help tenderize the shrimp and the spice of the cayenne will infuse into the shrimp as well.
    Preheat a pot with vegetable oil and bring it up to 170°C.
  3. Heat up the BBQ or a grill pan and grill the corn without oil and butter until it has become yellow and charred on a few sides. Remove from the grill and cut the corn off of the Cob into a bowl.
  4. Dice the onion and tomato finely and dress the salsa with lime juice, maple syrup, salt, pepper, finely chopped up chilli and coriander leaves.
  5. Transfer the shrimp from the buttermilk into the bowl with the spice-flour mixture and coat thoroughly. Place no more then 4 shrimps at once into the oil, otherwise the temperature drops too far and the dough gets soggy.
    Let the shrimps cook until the batter has become golden-brown and crispy.
  6. Peel and destone the avocados, place in a bowl and smash them with a fork. Mix them with lime juice, sour cream, finely chopped coriander and some salt and pepper.
  7. Using some ring cutters (or the top of a glass and a knife) cut out smaller discs of tortillas. Heat up the grill-pan previously used for the corn and bring the tortillas up to a temperature that makes them moldable.
  8. Using a cake-rack, form standing up shells, stuff them on one half with the guacamole, on the other with some chopped up lettuce, and the corm salsa on top. Place the fried shrimps on top and finish with sliced chilli or some sour cream to balance out the heat.
  9. Place the tortillas next to each other to support themselves standing up and garnish the plate with shredded letuce, chilli, lime slices and some tortilla chips.

    And most importqnt of course, enjoy!

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One Comment Add yours

  1. mistimaan says:

    Very tasty recipe….love it 🙂

    Like

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