Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Tortilla Shrimp with Mexican Cocktail Sauce
Cocktail Sauce
12 ounces tomato ketchup
2 ounces prepared horseradish
Juice of 1 lemon, freshly squeezed
Juice of 1 lime, freshly squeezed
1/4 cup dill pickle relish
1/4 cup fresh chopped cilantro
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Tortilla Shrimp
Jumbo shrimp, peeled and de-veined (leave tail on)
1 envelope taco seasoning
1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 cup ice cold water
4 cups Japanese style or day-old bread crumbs
1 cup finely crushed tortilla chips
Nix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.
Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.
In another bowl combine flour, cornstarch and water.
In a separate bowl combine breadcrumbs and tortilla chips.
Holding the tail of each shrimp, dip into the batter, then dredge through the crumb mixture. Reserve battered shrimp in freezer or refrigerator until ready to fry. Fry to a golden brown; drain and serve.
